At just 27 years old, Abel Nanovu has transformed his personal struggles into a remarkable culinary journey. Hailing from Yasawa-i-Rara and raised in a neighborhood where crime and peer pressure were prevalent, Abel found guidance within his family and church teachings, which paved the way for his dreams.
From a young age, Abel aspired to be a chef, with his fascination for the culinary arts ignited during visits to Travelodge in Suva where he first encountered Chef Naidu. His early attempts in the kitchen included mastering the simple act of making butter-and-jam toast, gradually evolving into experimenting with flavors like Vegemite. His dream took a more structured form during Year 11 at Marist Brothers High School, and after earning a Certificate III in Cookery from Fiji National University, he officially embarked on his culinary career.
“Formal education is important because it’s the foundation of intellectual development,” Abel noted, highlighting the crucial role of culinary training in honing his skills in knife techniques, time management, and multitasking. His talent first shone in the 2017 Fiji Chef Competition, and after an attachment at Plantation Island Resort, he secured a position at Holiday Inn Suva, learning under prominent chefs like Sitiveni Rabici and Apikali Ratumaiwai.
The decision to seek opportunities in Australia was driven by the desire to provide a better life for his young family. His significant leap came when he was appointed to lead the kitchen during the head chef’s absence, allowing him to showcase his leadership skills. Under pressure, managing to serve between 250 to 300 guests nightly, Abel credits his ability to successfully navigate these challenges to time management and multitasking skills he developed.
Faith is integral to Abel’s life; he seeks divine guidance before every shift. His family serves as his primary inspiration. Achieving two promotions and receiving Silver Eminence Awards reflect his dedication and hard work, with mentor Ainslie Bond having a considerable influence on his achievements.
Abel emphasizes that successful chefs must embody three essential traits: a passion for food, the capability to perform under pressure, and a strategic approach to work. His continued commitment has earned him respect within the Australian culinary scene, and he harbors ambitions of becoming an internationally renowned chef in the next five years, confident that the future holds great promise for him and his family.
To the youth of Fiji, Abel offers this sage advice: “Always put God first. Be yourself. Be faithful in the small things — because those will carry you far.” His inspiring journey underscores the idea that determination, education, and faith can truly change lives and open doors to a brighter future.
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