Abel Nanovu, a 27-year-old from Yasawa-i-Rara, exemplifies the triumph of overcoming obstacles on the road to success. Growing up in Raiwai, where challenges such as peer pressure and crime were prevalent, he credits his parents and the teachings of the church for guiding him onto a positive trajectory.
From an early age, Abel had aspirations of becoming a professional chef. He fondly remembers family visits to the Travelodge (Holiday Inn) in Suva, where he was inspired by Chef Naidu’s exceptional culinary skills. This early exposure ignited his passion for cooking, leading him to start with simple dishes before advancing to more intricate flavors and techniques. His journey took a significant turn during Year 11 at Marist Brothers High School, followed by a Certificate III in Cookery from Fiji National University, which laid a solid foundation for his culinary career.
Abel underscores the crucial role of formal education in his development, stating, “Formal education is important because it’s the foundation of intellectual development.” He emphasizes that training has greatly shaped his abilities in flavor understanding, cultural experiences, knife skills, and time management. His first major culinary competition in Fiji in 2017 marked a pivotal moment in his career.
His professional journey began with an attachment at Plantation Island Resort, soon followed by a position at Holiday Inn Suva, where he worked under esteemed leaders like sous chef Sitiveni Rabici and head chef Apikali Ratumaiwai. Seeking better opportunities for his family, he made the hard decision to move abroad, which ultimately proved to be a transformative experience. In Australia, he ascended to the role of head chef, where he embraced team spirit and a commitment to excellent service while managing a busy kitchen that catered to 250 to 300 guests nightly.
“In the kitchen, I was being ‘seasoned to perfection,’” Abel reflects, attributing his growth in the culinary arts to a high-pressure environment that taught him the values of teamwork and resilience. His faith remains a cornerstone of his life, as he seeks guidance from the “Great I Am” before each shift, drawing motivation from his family.
Recognized for his dedication and hard work, Abel has received two promotions and the prestigious Silver Eminence Awards, with mentorship from Ainslie Bond contributing significantly to his success. He believes that passion, composure under pressure, and working smart are essential traits for thriving in the culinary world.
Looking ahead, Abel dreams of becoming an internationally acclaimed chef within the next five years, convinced that the “Great Divine” has important plans in store for him and his family. He encourages the youth of Fiji with this heartfelt message: “Always put God first. Be yourself. Be faithful in the small things — because those will carry you far.”
In a challenging yet rewarding culinary landscape, Abel Nanovu serves as an inspiring figure, embodying hope and the power of perseverance in the pursuit of one’s dreams. His story illustrates that with determination and faith, aspirations can indeed materialize, encouraging others to follow their paths with courage.