Executive Chef

With a culinary pedigree forged in some of Australia’s top kitchens, Executive Chef Andrew Bryant brings quiet precision and bold imagination to Kokomo Private Island. His menus are a celebration of place, elevating Fijian bounty with refined technique and a deep respect for seasonal integrity. Whether plating freshly speared reef fish or coaxing complexity from coconuts and spice, Andy’s approach is both soulful and exacting. At Kokomo, every dish tells a story, rooted in the island, but world-class in execution.