When you have been to Fiji you leave with a leading memory: ‘The Fijian people’. Jean-Michel Cousteau Resort, a Family Luxury Resort, is located in what Fijian people call “The Friendly North”, famed for the openness and warmth of its residents.

When there is such natural beauty in Fiji, warm weather, world class coral reefs, marine life and lush landscapes, why is it guests comments are about the friendly Fijians? Comments like, “The staff at the resort made for an exceptional experience and we can’t wait to go back.” and “I saw people actually cry when they left this place, it is so wonderful.”?

We’d like to introduce some of our heartwarming staff, who are so easy to connect with.

Johnny Singh is a resident Marine Biologist and Naturalist. Say what now? Yes, Jean-Michel Cousteau Resort Fiji is the only resort to employ full-time marine biologists to help visitors appreciate Fiji’s best diving and snorkeling and to understand the Cousteau philosophy. Johnny is from Fiji, studied here and also in Australia, where he earned his master’s degree from James Cook University.

Johnny is passionate about the environment, conservation, sustainability, and educating guests of all ages about the environment. At Jean-Michel Cousteau Resort, he plays four key roles:

Guest Education Informing guests about Fiji’s natural heritage, snorkeling (both day and night trips – can you spell bioluminescence?), evening presentations, all to guide guests of all ages in how to help protect the environment through action and advocacy in our daily lives.

As Environmental Coordinator. Johnny’s resort projects include integrated landscaping, creating renewable energy sources, organic gardening, recycling grey water for wetlands, composting, and more. He also ensures the resort uses eco sensitive products.

Research With the belief that we must understand something before we are able to protect it, Johnny conducts reef checks at dive sites in order to assess the health of the reefs. Guests and other volunteers are always welcome to join Johnny on these reef checks.

Local Outreach Johnny takes his educational tour on the road and visits local schools, giving presentations, sharing knowledge, and helping future generations of Fijians so that they are aware of the importance of preserving their local environment.

Not only is Johnny a delight to be around, he’s responsible for restoring mangroves in the area, repopulating nearby reefs with giant clams, and measuring the benefits of marine protected areas.

If you think this work sounds all very hip and new, Johnny Singh has been doing this work at Jean-Michel Cousteau Resort Fiji for fourteen years! When asked what project was his favourite, Johnny said, “I love all of it.”

As an example of how close guest connections run with those who work at the resort, Johnny’s daughter connects with a young past guest every Sunday to chat over Messenger. The family has been back to Jean-Michel Cousteau Resort five times and when away, one of their children communicate weekly with a friend made in Fiji.

Veiwili began his career at the resort as a trainee in our Food and Beverage area (restaurant). He has become one of the superstars on the floor (that’s serving floor, not dance floor -although he probably lights up a dance floor too!).

We’re so glad and grateful to have him in the team. Veiwili grew up in a fairly remote and isolated part of the island we are located on. Something about where he originates from contributed to this special person you are sure to gravitate to.

If you’ve been to Jean-Michel Cousteau Resort before, there is a good chance you remember Talei and her wonderful and welcoming smile. Talei has been at the Fiji Family Luxury Resort for nearly two decades. After running our world renowned Bula Club (Fiji’s best educational, interactive and fun Kids Club) for fourteen years, Talei is now in charge of running our restaurant (more about our fine dining experience and organic menu).

Talei would love to meet you and share in your experience. Learn how to receive a complimentary night’s accommodation

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