Chefs from the Sheraton Tokoriki resort recently celebrated International Chef’s Day 2025 by serving a hearty lunch to 175 students from Yanuya Island. Executive Chef Joshua Seeds organized this event as a gesture of gratitude to the families that support the resort, emphasizing that preparing food for their children was a meaningful way to give back to the community.
Notably, over 30% of the kitchen and service staff at the resort hail from Yanuya Village, which is situated a mere 20-minute boat ride away. The chefs crafted a lunch that featured an island-style menu, utilizing more than 70% locally sourced ingredients, thereby underlining the significance of local produce in their culinary offerings.
Chef Seeds also mentioned that the event provided 12 young trainees from Yanuya with valuable hands-on experience through the Fiji Marriott Training Academy, several of whom have since secured full-time employment at the resort. He articulated a belief that hospitality extends beyond the resort’s walls and that community volunteerism embodies the core values of the Sheraton brand.
The day concluded with joy and laughter as the children enjoyed the shared meals. Seeds described this atmosphere as the ultimate reward of the event, highlighting the positive impact that such community engagement can create. This lovely gathering not only nourished the students but also fostered connections and goodwill among the families and the resort staff, reinforcing the importance of community support in the hospitality industry.
Furthermore, this event parallels a growing trend within Fiji’s culinary scene, as demonstrated by recent accolades received at international culinary competitions where Fijian chefs are gaining acknowledgment for their creativity and commitment to sustainability. The future appears bright for Fijian cuisine, with an influx of talented chefs reflecting the rich cultural heritage and culinary excellence that Fiji has to offer.