| Peter Kuruvita | |
| Birth Date: | October 1963 |
| Birth Place: | London, England |
| Spouse: | Karen Kuruvita |
| Children: | 3 |
| Style: | Sri Lankan cuisine, Seafood based Australian cuisine |
| Restaurants: |
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| Television: | |
| Website: | Peter Kuruvita |
Peter Kuruvita (born October 1963) is an Australian chef, restaurateur and media personality, known for his rich culturally inspired cooking, highly influenced by his Sri Lankan father and Austrian mother.[1]
Born in 1963 in Fulham, to a Sri Lankan father and Austrian mother, Kuruvita lived the first four years of his life in England. In 1967 Kuruvita's family decided to move to his father's hometown of Colombo, Sri Lanka. While growing up in Sri Lanka, he was introduced to cooking through his grandmother's preparation of Sri Lankan cuisine.[2] It was this and a strong sense of family that inspired him to pursue food as a career.
In 1974 Kuruvita and his family moved to Sydney, where he went to school. Upon finishing high school he began an apprenticeship as a chef at East Sydney TAFE. He completed his final year at the new Ryde Catering College.
Kuruvita's first job was in the kitchen at a local seafood restaurant in southern Sydney, he remained there until 1981 when he moved to complete his studies and gain experience working with Greg Doyle, at the Rogues restaurant & nightclub, where he worked for the next two years. In 1982, completing his apprenticeship Kuruvita took up a role, at the One Star Michelin restaurant Rue St Jacques in London, as the commis chef. Kuruvita later secured a chef role, at the Three Star Michelin restaurant, Waterside Inn, Bray England
Peter has since worked all over the world at hotels and resorts including the Four Seasons Hotel, Philadelphia USA, Yasawa Island Lodge, Fiji, as well as some of Sydney's top restaurants Barrenjoey House; Bilson's; Hayman Island Resort.