The 2025 National Salon Colonia has officially launched at Fiji National University’s Namaka Campus, marking a vibrant celebration of the nation’s culinary creativity and innovation. This year’s event goes beyond simple competition, underscoring the interconnected themes of culture, creativity, and community, all integral to Fiji’s culinary identity.
Rakesh Kumar, President of the Fiji Chefs Association and Executive Chef at Sheraton Fiji Golf & Beach Resort, highlighted the significance of the student categories, which have opened doors for aspiring chefs from various educational institutions. For many participants, this is their first experience in a competitive kitchen environment, making it a pivotal moment for Fiji’s emerging culinary talent.
A particularly exciting addition to this year’s competition is the inclusion of two new vegan classes. This reflects a contemporary shift in dietary trends while honoring Fiji’s rich culinary traditions. Kumar emphasized the goal of elevating traditional island flavors to a competitive level, stating, “We want to bring our traditions back into the competition arena. Fijian food deserves to be celebrated on the world stage.”
The event features over 100 chefs from major hotel groups, including IHG, Sheraton, and Wyndham, all competing for top honors. An esteemed panel of four international judges from Australia, the International Chefs Federation (ICF), and World Chefs will provide mentorship and evaluation, aiming to raise the standards of culinary arts in Fiji.
The momentum of Fiji’s culinary scene has been bolstered by a recent triple gold victory at the Pacific Rim Culinary Challenge, which brings optimism as the country prepares to send its elite chefs to the Global Finals in Wales in 2026. With strong community support and initiatives like the National Salon Colonia, the future of Fijian cuisine looks bright, promising exciting opportunities for chefs and a greater appreciation of Fijian flavors on the global culinary stage.