For 27-year-old Yasawa-i-Rara native Abel Nanovu, survival in Raiwai was a struggle that has borne fruits. Born and raised in a neighbourhood where peer pressure and crime were the norm, his parents guided him and his siblings through church teachings.
From an early age, Abel dreamed of becoming a professional chef. He recalled visiting Travelodge (Holiday Inn) in Suva with his grand-uncle and aunt, where he first met Chef Naidu, a cook he held in high regard. At the time, the five-year-old didn’t realize those visits would ignite his passion for the kitchen.
He started simply: mastering butter-and-jam toast for breakfast, then gradually shifting to more complex flavours like Vegemite as his palate matured. But his dream didn’t really take off until Year 11 at Marist Brothers High School. Later, after completing a Certificate III in Cookery at Fiji National University, his culinary journey officially began.
“Formal education is important because it’s the foundation of intellectual development,” Mr Nanovu said.
Culinary training exposed him to a world of flavours and cultural experiences; he learned knife skills, time management, and multitasking. In 2017, he participated in his first Fiji Chef Competition.
After an industry attachment at Plantation Island Resort, his first posting was at Holiday Inn Suva. There, he drew inspiration from his sous chef, Sitiveni Rabici — known as “Ta Levu” — and from head chef Apikali Ratumaiwai.
The decision to move abroad was difficult, but he did so to secure a better future for his young family in Fiji. In Australia, a defining moment came when he was promoted to lead the kitchen while the head chef was on leave.
As Head Chef, Mr Nanovu led by example. He said teamwork, appreciation for colleagues, and positive guest feedback motivated him to go the extra mile.
“Working in a high-pressure environment, feeding 250–300 guests a night — including banquets — time management and multitasking were hard to master. But I overcame them, I was being ‘seasoned to perfection.’”
Faith plays a central role in his life. Before every shift he asks the “Great I Am” for guidance and strength. His wife and children are his greatest motivation.
His proudest moment in Australia came when he received two promotions and was honoured with Silver Eminence Awards — recognitions of his strong work ethic and resilience under pressure. His mentor, Ainslie Bond, played a pivotal role in that success.
Mr Nanovu believes a chef needs three key traits: passion — putting love on the plate; the ability to work under pressure without supervision; and to work smart, not just hard. Through dedication and faith, he has earned a respected name in the Australian culinary industry.
Looking ahead, he aspires to become an internationally recognized professional chef within the next five years. He trusts that the “Great Divine” has big plans for him and his family.
His advice to Fiji’s youth: “Always put God first. Be yourself. Be faithful in the small things — because those will carry you far.”
Applying a last minute garnish on a dish. Picture: SUPPLIED
Cooking up a storm in the kitchen. Picture: SUPPLIED
