Philippe Garand, a seasoned chef with over 40 years of experience, has unveiled his own culinary venture, CHEF PHILIPPE, in Suva. Originally trained in France, Garand’s career reflects a rich and diverse background amassed from roles in various countries, including Japan, Russia, and the Philippines. Since relocating to Fiji in 2009, Garand has fallen in love with the country, contributing significantly to the local culinary scene, most notably as a Culinary Director at the Holiday Inn Suva for nearly 15 years.
In a bold move to pursue his long-held dream of owning a restaurant, Garand launched CHEF PHILIPPE five months ago, taking advantage of an opportunity in Selbourne Street, Suva. His restaurant showcases his culinary expertise and commitment to quality, offering authentic French cuisine adapted for the Fijian market. Acknowledging the challenges of sustaining operations, he stresses gratitude towards his family for their support, indicating a deeply personal element to his business endeavors.
The restaurant, operated under SOLEYA PTE LTD managed by his wife Noellie Garand, required an initial investment of $120,000 and has since been self-sustaining thanks to its revenue generation. Garand’s approach centers on inclusivity in pricing, with meals starting as low as $4, making quality dining accessible. Despite obstacles such as maintaining older kitchen equipment, Garand’s emphasis on organization and commitment keeps the restaurant thriving.
CHEF PHILIPPE sources its ingredients locally, supporting Fijian suppliers while sustaining an authentic French menu, pending a license to serve wine and beer alongside meals. Meanwhile, its current offerings, including set dinner menus on Thursdays and Fridays, have been well-received for their authenticity and taste. The incorporation of customer feedback demonstrates a strong focus on community and continuous improvement. Future plans include expanding into large-scale catering and potentially opening a cooking academy, showing Garand’s ambition to further enrich Fiji’s culinary landscape.
Philippe Garand’s entrepreneurial journey, combined with his culinary expertise, represents a beacon of optimism and dedication within Fiji’s dynamic and evolving hospitality sector. His story emphasizes the values of resilience, family support, and a commitment to quality, inspiring both aspiring chefs and entrepreneurs.
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