Chef Kemen Reddy has been a culinary cornerstone at Pacific Resort Hotel Group since 2015. He began his journey as Chef De Partie at Pacific Resort Rarotonga and, in 2016 earned the prestigious Cook Islands Culinary Champion of the Year award. Kemen quickly advanced to Senior Sous Chef at Little Polynesian in 2018. His expertise and passion led to his appointment as Head Chef in 2022, ensuring the future of Little Polynesian Restaurant is in exceptional hands. Kemen has led the award-winning team that proudly secured the title of Cook Islands’ Best Hotel Restaurant at the World Culinary Awards in 2021, 2022, 2023, and 2024.
Kemens Path to Success
Kemen’s journey into the culinary world has been an exciting and unexpected adventure. His deep love for food naturally drew him into the kitchen, where experimenting with flavours and techniques quickly turned into a passion. As he honed his skills, what began as an interest soon evolved into a fulfilling career.
To build on this passion, Kemen completed a Diploma in Cookery Level II at the Cook Islands Training Institute, followed by a Certificate III in Hospitality (Commercial Cookery) through TPAF Fiji, managed by TAFF NSW. These qualifications laid a solid foundation in culinary arts and hospitality, and hands-on training played an essential role in shaping his skills. “Those early experiences were invaluable – they helped me refine my craft and ignited a passion for creating memorable dishes.”
Cooking Philosophy and Style
When it comes to the inspiration behind his dishes, Kemen is all about local flavours. “I love exploring the rich traditions and ingredients of the Cook Islands, while also incorporating Polynesian cuisine techniques. Each dish tells its own story.” Sustainability and food ethics are deeply woven into Kemen’s approach to cooking. “It’s about more than just creating delicious food—it’s about respecting the environment and the communities we serve.”
Little Polynesian’s Culinary Experience
Little Polynesian Restaurant offers elegant cuisine with a distinctive Cook Islands flair, providing an authentic and intimate boutique dining experience. Chef Reddy believes that the dining experience at Little Polynesian is truly one of a kind. “The ambiance here is warm and inviting, and our location, overlooking the pool and beyond to the lagoon, is breathtaking. Whether it’s a romantic sunset dinner or a serene morning breakfast, the stunning views add something very special to every meal.”
Kemen and his team take great pride in using fresh local produce to create vibrant, flavourful dishes that offer an authentic taste of the Cook Islands. “Our dedicated team plays a crucial role,” he says, “with their passion for delivering exceptional, personalised service and their commitment to making every guest feel valued. Together, we create a welcoming environment where dining at Little Polynesian is not just a meal, but a memorable experience that lingers long after the last bite.”
Advice for Aspiring Chefs
For those looking to make their mark in the culinary world, Kemen offers this advice: “Stay resilient and adaptable—mistakes will happen, and learning from them is essential. Always have a ‘can-do’ attitude, and never stop being curious. Experiment with new flavours and techniques, and remember that teamwork is key. A strong kitchen team leads to better service and a memorable dining experience for guests.”
If you’ve had the pleasure of dining with us at Little Polynesian, you already know the culinary magic that Chef Reddy brings to every dish. If not, we warmly invite you to experience it for yourself. Kemen is dedicated to delivering the highest standard of Pacific fusion cuisine, ensuring Little Polynesian Resort remains an award-winning dining destination.
Read more about Chef Reddy’s journey here and dining at Little Polynesian
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