The 2025 National Salon Colonia has officially commenced at FNU’s Namaka Campus, showcasing an exciting celebration of Fiji’s culinary innovation and prowess. This year’s event transcends mere competition, highlighting the intertwined themes of culture, creativity, and community.
Rakesh Kumar, the President of Fiji Chefs and Executive Chef at Sheraton Fiji Golf & Beach Resort, has emphasized the importance of the student categories, featuring aspiring chefs from various tertiary institutes. This moment holds great significance for Fiji’s emerging culinary talents, many of whom are participating in a competitive environment for the first time.
Particularly noteworthy this year is the addition of two new vegan competition classes, showcasing a contemporary shift in dietary preferences while respecting the rich culinary heritage of Fiji. Kumar stated that the aim is to elevate traditional island flavors, not only as comforting dishes but also as deserving competitive culinary creations. “We want to bring our traditions back into the competition arena. Fijian food deserves to be celebrated on the world stage,” he expressed passionately.
Over 100 chefs are competing, representing major hotel groups, including IHG, Sheraton, and Wyndham. The event features a panel of four esteemed international judges from Australia, the ICF, and World Chefs, who will mentor and evaluate participants to enhance the standards of Fiji’s culinary arts.
The momentum of Fiji’s culinary achievements is growing, underlined by the recent triple gold victory at the Pacific Rim Culinary Challenge. This success instills optimism as the nation gears up to send its top chefs to the Global Finals in Wales in 2026. The ongoing support for local chefs enriches the future of Fijian cuisine, reaffirming its place on the international dining landscape. With initiatives like the National Salon Colonia paving the way, there is enthusiasm for the endless possibilities that lie ahead for Fiji’s culinary scene.