Sheik Mukthar Ahmed’s journey from a young boy watching his mother cook to becoming a Demi Chef De Partie at a prestigious five-star resort in Denarau Island is a heartfelt testament to the power of passion and perseverance. Growing up in Nakavu, Nadi, Mukthar fondly recalls how his mother, Hazra Begam, infused cooking with love, care, and the ability to create cherished moments around the family table.

Beginning his culinary journey in 2007 as a steward, Mukthar embraced the role with enthusiasm, recognizing it as his first step into the world he dreamed of. In this initial position, he not only cleaned dishes but also observed, learned, and nurtured his aspirations. Today, he attributes much of his success to mentors such as Chef Rakesh, who inspired him, and Chef Dante, who pushed him to excel. Under Chef Dante’s guidance, he proudly won a gold medal at the Fiji Chefs National Salon Culinary 2024, marking a significant milestone in his career.

In his current role at the Sheraton Fiji Golf and Beach Resort, Mukthar finds joy in managing various culinary stations and creating dishes that delight guests. He views the kitchen as his vibrant space where he thrives, seeing challenges, such as accommodating special dietary needs, as exciting opportunities for growth.

Encouraging aspiring chefs, Mukthar emphasizes that while the culinary path may not be easy, the rewards are worth it. His experience illustrates that a combination of passion and hard work can lead to remarkable achievements. As he aptly puts it, “every dish tells a story,” inviting others to share theirs through the art of cooking.

With a focus on the joy of food and the potential for dreams to become reality, Mukthar’s story serves as an inspiring reminder that the journey can be as fulfilling as the destination, encouraging others to embrace their culinary aspirations with enthusiasm and resilience.