The Fijian hospitality and culinary community is mourning the loss of Chef Lance Seeto, a beloved figure who made significant contributions to the region’s food scene. More than just a chef, Lance was an artist and a visionary whose dynamic influence transformed the culinary landscape in Fiji and the South Pacific.
Chef Lance was celebrated for his vibrant energy, passion, and creativity that inspired many. His restaurant, KANU, offered a unique dining experience, combining traditional Fijian and Pacific Island flavors with modern techniques, each dish telling a story. The restaurant’s name, slang for “canoe,” symbolized a journey of culinary discovery, reflecting Lance’s approach to food and culture.
Born in Papua New Guinea and having traveled to Australia before settling in Fiji, Chef Lance viewed the islands as a culinary frontier rich with potential. He was recognized for his innovative dishes at “1808” on Castaway Island, blending Fijian and Chinese influences, and received numerous awards for his excellence, including twice winning Fiji’s top culinary honor for Best Fine Dining Restaurant.
In addition to his work in the kitchen, Chef Lance’s impact extended to television with his series “Taste of Paradise,” which showcased the richness of Pacific Island cuisine. He was a strong advocate for highlighting Fiji as a culinary destination, firmly believing that the intertwining of tourism and cuisine could place Fiji on the global culinary map.
His philosophy surrounding food emphasized a pescetarian diet rich in fresh seafood, tropical fruits, and traditional ingredients, which he believed possessed healing properties. Lance sought to reconnect people with their heritage through the food they ate, advocating for healthier and more sustainable choices.
As a mentor, Chef Lance was dedicated to nurturing young culinary talent, imparting the importance of cultural heritage in their cooking. He served on the National Trade Test committee for chefs at Fiji National University, further contributing to the future of culinary arts in the region.
Remembered as a mentor and friend, Chef Lance’s spirit will undoubtedly continue to inspire those who had the privilege to know him. His commitment to preserving tradition while encouraging innovation in Fijian gastronomy leaves a lasting legacy.
In celebrating his life and contributions, the community is called to honor Chef Lance by continuing his mission of elevating Fijian cuisine on a global scale. The essence of his culinary journey remains a guiding light, urging everyone to pursue their dreams while respecting their roots.
In conclusion, while Chef Lance Seeto will be profoundly missed, his unwavering spirit and dedication to gastronomy will forever remain a part of Fiji’s culinary identity.
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