A badly injured ankle puts an end to one profession, but opened the door for another and today Trevor Furner is among the more accomplished chefs. And Niramaya Villas and Spa’s Rasa Restaurant and Lounge will soon be welcoming aboard the Scottish-Australian.

Niramaya Villas and Spa manager Zac Sarnecki said today the widely acclaimed and experienced chef will take on the role of Executive Chef at Rasa Restaurant and Lounge.

In a recent interview with the Fiji Times, Furner said: “Before I became a chef, I was destined to become a professional rugby player. I badly injured my ankle and had to have reconstructive surgery so I couldn’t play rugby anymore.”

With an uncertain career in sports, Furner found himself starting a new career in France.

“I did all my culinary training at La Cordon Bleu in Paris. From there, I went on to work in London with Gordon Ramsey and Marco Pierre White, who are top chefs.

“From that point, I went over to Spain at the Cala de Mar, which is a five-star hotel in Majorca and then I went to Australia and worked at the Sheraton.”

In the years that followed, he went back to Scotland and opened his own restaurant which gained one Michelin star.

“I based the theme on Australia so I imported all the seafood, kangaroo and crocodile as I wanted to bring a different flair into Scotland at the time.

“From there, I decided to sell the restaurant and move to Asia, which is where I went back to working at five-star resorts,” he said.

Mr Sarnecki said Furner’s experience and five-star service “will add positively to our workplace culture; as we are always looking for new ways to increase our level of luxury and create a unique atmosphere like no other.”

“Furner will bring his fusion oriented cuisine focus - a blend of flavour combinations picked up from experiences across the globe.

“This will complement Rasa’s menu, which combines Asian inspiration, western culinary customs and hints of molecular gastronomy techniques.

“Rasa uses only the best of regional and local produce, and with Furner’s experience in owning his own Michelin star establishment in Scotland, which revolved around the use of Australian seafood, kangaroo and crocodile, quality food is clearly well understood.”