In the wake of the passing of Chef Lance Seeto, the Fijian hospitality and culinary community is embracing a period of deep reflection and mourning. Chef Lance was not just a chef; he was a true artist, a trendsetter, and a visionary whose profound impact has transformed the culinary scene in Fiji and throughout the South Pacific.
His energetic spirit, unwavering passion, and endless creativity will be sorely missed. Despite this loss, Chef Lance’s remarkable legacy will continue to inspire future generations in the culinary world.
Members of the Fiji Hotel and Tourism Association (FHTA) remember Chef Lance not only as a professional peer but as a cherished friend. His restaurant, KANU, was not just a dining establishment but a space where stories were told through food. Each plate was a journey that blended traditional Fijian and Pacific Island flavors, showcasing his commitment to both creativity and heritage.
Known for his explorative nature, Chef Lance traveled to Fiji’s remote regions, connecting with local farmers and elders to deepen his understanding of Fijian gastronomy. He believed that cooking was not just about nourishment, but a way to foster connections among people, cultures, and their shared histories.
Born in Papua New Guinea and having worked in Australia, Chef Lance made his home in Fiji, where he recognized the country’s culinary potential. He opened the successful restaurant “1808” on Castaway Island, merging Fijian and Chinese culinary traditions, and earned numerous accolades, including Fiji’s top culinary award for Best Fine Dining Restaurant.
Chef Lance’s contributions extended beyond the confines of the kitchen. Through his television show, Taste of Paradise, he introduced viewers across the South Pacific to the exciting possibilities of Pacific Island cuisine. His tireless advocacy for Fiji as a culinary destination highlighted the link between gastronomy and tourism, ensuring that Fiji was recognized on the global culinary map.
A significant aspect of his philosophy was the promotion of an “undiscovered gastronomy” that emphasized health and sustainability through a diet rich in seafood, tropical fruits, and root vegetables. His insights encouraged a renewed appreciation for traditional ingredients and their healing properties, inspiring healthier dietary choices.
Mentoring young chefs was another central element of Chef Lance’s work. He imparted not only culinary techniques but also the importance of cultural heritage in every plate they created. He was dedicated to elevating Fijian cuisine on the world stage while preserving its roots, which he demonstrated through his active involvement in culinary education.
Chef Lance Seeto was a unique individual who transformed traditional culinary perspectives. He found fulfillment and purpose in Fiji, enlightening many about the possibilities of their cuisine. His warmth, kindness, and relentless dedication to his craft left a lasting impact on those who met him.
While the Fijian tourism and hospitality industry will undoubtedly feel his absence, the spirit of Chef Lance will live on in the passions and traditions he championed. As those who knew him reflect on his life, they are reminded to honor his memory by continuing the culinary journey he began.
Thank you, Chef Lance, for your remarkable vision and enduring love for Fiji. Your influence will forever be felt within our hearts and kitchens.
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