Meet Fiji's Top Chefs

When Fiji springs to mind, many think of white sandy beaches and cocktails by the pool. An aspect that is often overlooked is the region's impeccable food. We spoke with Fiji’s leading chefs to find out how they are putting Fijian food on the map as a foodie destination. 

Caroline Oakley, head chef at Walker D'Plank 

What makes Fijian cuisine unique? 
Caroline: Fijian culture is passionate about food. Every family and special celebration is centred around cooking. 

What Fijian ingredients do you use? 
Caroline: Sea water, Spanish mackerel and wahoo are some of my favourites. 

What is your favourite menu item at your restaurant, and what makes it special? 
Caroline: Chilli Lobster – I do not follow a recipe. I make up the ingredients and method based on what is available. I like to use the local spices and make my own unique sauces. 

What is your favourite Fijian dish and what makes it so special? 
Caroline: My favourite Fijian meal would have to be lovo. It is a feast that is prepared underground in a lovo pit and is a Fijian tradition. It brings family together as all are involved in the cooking. 

Lance Seeto, owner and executive chef at Kanu Gastropubs 

How did you become a chef? 
Lance: I come from a long line of cooks. Growing up in Melbourne, I used to accompany my dad on deliveries to Chinese restaurants as he was a major supplier. The commercial kitchen was my utopia. I eventually found my way back to kitchens after trying so many other jobs. 

What makes Fijian cuisine unique? 
Lance: Nowhere in the world will you find an ex-British colony with Pacific Island, Indian, Chinese and British influences in its cuisine. It is this unique flavour profile that is one of the most remarkable experiences a visitor can have in Fiji. 

What Fijian ingredients do you use? 
Lance: Fresh coconut milk. For most chefs, lolo comes out of a tin or carton but nothing beats freshly grated and squeezed coconut milk, especially when it's roasted and burnt with a red-hot volcanic river stone. 

What is your favourite menu item at your restaurant, and what makes it special? 
Lance: I’m happiest with a plate full of our crispy Bang Bang Chicken Wings with smoky BBQ sauce – who doesn’t love the finger-licking experience of fried chicken? 

What is your favourite Fijian dish and what makes it so special? 
Lance: Kokoda. We serve the Fijian ceviche in a martini glass with smoked coconut milk. I only use walu or Spanish mackerel for curing in lemon juice. When kokoda is done properly, it is silky, creamy and nothing says Fiji more than this iconic national dish. 

Abbass Fawaz, executive sous chef at Radisson Blu Resort 

What restaurant do you work at? 
Abbass: At the Radisson Blu Resort, we have four restaurants: the Blu Bar & Grill, with an international menu; Basilico, which specialises in Italian; Chantara, our Thai speciality restaurant; and my favourite, Byblos, which specialises in Lebanese cuisine. 

How did you become a chef? 
Abbass: I was born in Lebanon and discovered my passion for food while watching my mother in the kitchen. By the age of sixteen, I decided I wanted to become a chef. I started my career while studying at culinary school. 

What makes Fijian cuisine unique? 
Abbass: The combination of local native island ingredients and local divers' catches. 

What Fijian ingredients do you use? 
Abbass: Kai, which are local freshwater mussels. I love the traditional way of cooking it, which is in fresh coconut milk. It can be eaten with local traditional root crops. My personal preference is to serve it with crispy fried sweet potatoes, also known as kumala. 

What is your favourite menu item at your restaurant, and what makes it special? 
Abbass: My go-to is the Fattoush Salad at Byblos. It’s this mix of fresh vegetables with crispy pita bread and pomegranate sauce. We infuse locally sourced vegetables into every dish. 

Priya Darshani, executive chef at Outrigger Fiji Beach Resort 

What is your background and how did you become a chef? 
Priya: My passion for cooking started during childhood whilst helping my mum in the kitchen. I started my career in 2003 as a trainee chef and came up the ranks. 

Tell us about how you are Fiji's first female and youngest-ever executive chef 
Priya: Growing up seeing how strong my mum was, it just empowered me to pursue working in a male-dominated profession. Through my hard work, I worked towards my goal of obtaining equal respect as a female chef. I now have a name among some very famous icons and Fijian chefs which I hope motivates other female Fijian chefs to pursue the profession. 

What makes Fijian cuisine unique? 
Priya: Fresh fruits, crops and greens are a staple of our food and with seafood in abundance, our food is regarded as fresh and healthy. 

What Fijian ingredients do you use? 
Priya: We use a lot of coconuts, lemon or lime juice and ginger. 

What is your favourite menu item at your restaurant, and what makes it special? 
Priya: Fiji's deep sea snapper and shelled mud crabs. What makes this special is the fragrance of poaching in banana leaves. When unwrapping it, the aroma of ginger, coriander and smoky banana leaf is very intense.