No visit to Beach Shack would be complete without trying Head Chef Enzo's island-made pasta. The Italian master grew up in Italy, spending time throughout the Amalfi Coast, Positano, Sorrento and Naples, before reaching North Italy. At culinary school, Enzo met his mentor, Ludavico. After giving him his first job, Ludavico introduced Enzo to a contact in Fiji. Twelve years later, and he has never looked back, though he does miss the views from Positano.
We Asked Vincenzo
Q: What inspired you to become a chef?
A: I come from a big Italian family, where my mum, aunties and grandmothers would wake up early to cook and prepare for every occasion. While the food is delicious, it is more about the atmosphere and the feeling that food brings everyone together. It is this that I try to recreate for our guests. Love, appreciation, and a feeling of togetherness.
Q: What is your favourite dish that you like to showcase on your menu?
A: Gnocci with Lamb Ragu and Gremolata. It showcases the fresh parsley and lemon, grown in Kokomo's farm. Italian food is all about fresh, simple ingredients - tomatoes, basil and handmade pasta.