Chefs at the Sheraton Tokoriki resort recently marked International Chef’s Day 2025 by hosting a hearty lunch for 175 students from Yanuya Island. This event, spearheaded by Executive Chef Joshua Seeds, served as a heartfelt thank-you to the families who support the resort. Chef Seeds emphasized that providing meals for the children was a meaningful way to give back to the local community.
A notable aspect of this initiative is that over 30% of the resort’s kitchen and service staff come from Yanuya Village, located just a 20-minute boat ride away. The culinary team prepared a vibrant island-style menu, utilizing more than 70% locally sourced ingredients, which highlights the significance of local produce within their offerings.
During the event, 12 young trainees from Yanuya gained valuable hands-on experience through the Fiji Marriott Training Academy. Several of these trainees have since secured full-time positions at the resort, showcasing the program’s success in nurturing local talent. Chef Seeds articulated his belief that hospitality reaches beyond the confines of the resort, with community volunteerism reflecting the core values of the Sheraton brand.
The gathering radiated joy and laughter as the children delighted in their shared meals. Chef Seeds noted that the atmosphere during the event was a cherished reward, underlining the positive effects of community engagement. This initiative not only nourished the students but also strengthened bonds and goodwill between the families and resort staff, highlighting the significance of community support within the hospitality industry.
Moreover, this event is part of a broader trend in Fiji’s culinary landscape, where Fijian chefs are increasingly recognized for their creativity and focus on sustainability at international culinary competitions. The future looks promising for Fijian cuisine, with a wave of talented chefs poised to showcase the nation’s rich cultural heritage and culinary prowess.