Fiji’s culinary scene has made a remarkable impression in the international arena, as Team Sheraton Fiji Golf & Beach Resort clinched the gold medal in the prestigious 2025 Queen’s Professional Restaurant Challenge held in Melbourne, Australia. This exciting achievement showcases the culinary talent and creativity among Fijian chefs and elevates their status on the global stage.
The winning team members include prominent figures such as executive chef Rakesh Kumar, assistant pastry chef Vikash Chetty, sous chef Nemia Waqanivavalagi, junior sous chef Ifraz Hussein, and sous chef Monish Chand. Their victory comes after a strong performance in last year’s competitions, where they secured a silver medal. This year, they faced keen competition from teams representing Malaysia, Argentina, Ukraine, New Zealand, and Australia, marking a significant milestone for Fijian culinary arts.
Chef Rakesh Kumar expressed his pride in their victory, highlighting the connection between the dishes they created and the rich cultural fabric of Fiji. He stated, “At Sheraton Fiji, we don’t just create dishes where we tell stories. We are inspired by the land that grows our ingredients, the ocean that provides for our islands, and the Fijian people who radiate happiness naturally.” This commitment to sustainability and local sourcing is reflected in their culinary creations, which feature ingredients like locally handpicked lemongrass and lime, alongside fresh tuna and seaweed from local fishermen.
In addition to Team Sheraton’s gold win, Team Outrigger Fiji Beach Resort earned the silver medal, with executive sous chef Navneet Reddy, chef de parties Aziman Bibi and Prakash Chand, and commis chef Yash Narayan representing the team.
The Queen Professional Restaurant Challenge, organized under the Australian Culinary Federation, brings together elite chefs from around the world who compete in a live kitchen setting. They are tasked with crafting a three-course fine dining experience, evaluated not only on taste but also creativity, technique, and sustainability.
This success adds to the recent accolades received by Fijian chefs, including Aziman Bibi, who was recognized as Fiji Chef of the Year at the National Salon Culinaire 2024. These chefs, driven by their passion and dedication to the culinary arts, will represent Fiji in the upcoming Restaurant Challenge 2025 in Australia, which bodes well for the future of Fijian cuisine on a global scale.
Fiji’s culinary achievements not only highlight the talent of its chefs but also the deep-rooted cultural heritage and commitment to sustainable practices within the industry, promising a bright future for Fijian cuisine in the international culinary landscape.
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