For accomplished executive sous chef Rakesh Kumar, fate was sealed the day he took part in a high school field trip some 20 years ago to hotels in Nadi.
It left such a strong impression on him that it decided for him his career journey right there and then.
“We went down to the Sheraton and it was actually there where I saw all these things happening in a chef’s kitchen. And then when I was walking through 12 different restaurants, I was amazed at the way people were working, preparing food, and communicating, so it was in high school that the journey began for me. And 20 years ago, it was not seen as a great career, people not talking much about this cheffing thing,” said Mr Kumar, who made the decision during his final year at Nadi Sangam.
“After high school, I wanted to go into tertiary school to learn cooking but I couldn’t get a place to even enroll because it was so packed up. I couldn’t get myself enrolled in a school and later I just pounded my way though and got through to Rt Navula, one the schools here in Nadi, which was doing the franchise of the Fiji Institute of Technology as it was known at the time.
“So I went to Rt Navula because they were running the FIT franchise then. From there, I did a 6 months attachment at Travellers’ Beach Resort and then for my second attachment, I came to Sheraton, and that’s where the whole thing changed and my journey began, and I never left Sheraton. For the past 18 and a half years, I’ve been here.”
Today, Mr Kumar is executive sous-chef at Sheraton Fiji Golf & Beach Resort and Sheraton Denarau Villas, a position he has held since 2021 after working his way up the ranks. “The good thing is that we have 12 different restaurants at Sheraton and 12 different cuisines.
“We have Italian, Chinese, Mexican, Mediterranean, Indian, Fijian…they’re all there, so you work along all the restaurants from entry level to the industry. You understand what is happening and that’s where your foundation becomes strong. You get to know all the cuisines then you can go back and teach as well.”
And that’s what he loves doing — sharing his knowledge with his team of 178 kitchen staff members working in 12 restaurants, which includes staff that would work in Westin’s five restaurants when the hotel opens next year.
“I like teaching people. I love sharing knowledge with my team. Pre-covid I had a team of 135 people. Now I have a team of 178. We are looking after the whole operation,” Mr Kumar said.
“I tell all my associates that once you’re preparing food for guests, the food should come from your heart. No matter if they are paying guests and we are getting paid through the guests, something we need to have is love for the food. And the passion. Once we are preparing something, it should be from love, just like our parents did when they were cooking for us.
“Or our grandparents. When they finish cooking, they will always call us come and eat because it’s hot, it’s fresh, and that’s how they want to have it.
“So it’s a very old tradition but it’s very true in life as well – the food should be fresh and on the plate with love and passion.”
With a 19-year tenure in the food and beverage industry, Mr Kumar has come a long way from his early days as a trainee chef to emerge as a renowned culinary expert in Fiji.
Sheraton Fiji resort had this to say about Mr Kumar’s colourful journey to executive sous-chef: “Throughout his career, he has garnered extensive experience within various Marriott International Fiji Hotel establishments, including Sheraton Fiji Golf & Beach Resort, Sheraton Denarau Villas, The Westin Denarau Resort & Spa, Fiji Marriott Resort Momi Bay, and Denarau Golf and Racquet Club, where he began his journey in 2005.
“Mr Kumar’s professional trajectory is a demonstration of his dedication, commitment and exceptional leadership capabilities throughout his progression within the Sheraton and Westin hotels.
“Commencing his culinary career as a trainee chef in 2004 at a backpacker hotel, Mr Kumar seized the opportunity to transition to a globally renowned establishment, the Sheraton Fiji Resort, formerly managed by Starwood Hotels. His remarkable ascent began with his inaugural participation in the Moffat Salon Culinarian competition, where he secured both gold and silver medals in 2006.
“This achievement was followed by further international recognition, as he continued to amass accolades in subsequent competitions, with notable victories in 2007.
“In his capacity, he significantly enhanced Sheraton’s catering capabilities, accommodating gatherings of up to 3500 event guests.
Mr Kumar was chosen to serve as a taskforce member for the Sheraton Grand Sydney Hyde Park in 2010. This role involved providing invaluable support to the banquets kitchen team following the successful completion of his Starwood Leadership course
“In recognition of his outstanding contributions, Mr Kumar attained his first promotion in 2015, assuming the role of Junior Sous Chef.
He quickly advanced to the position of Sous Chef in 2017, an accomplishment that underscored his culinary prowess and leadership acumen.
Furthermore, he was a key member of the preopening team for the Fiji Marriott Resort Momi Bay and was instrumental in its launch.
“At Marriott, Mr Kumar earned the prestigious title of ‘Inspiring Leader’ in 2018.
“His dedication to personal and professional growth is evident through his active participation in Culinary Workshops held in diverse locations, including Sydney, Brisbane, Bangkok, and Bali. These workshops are specifically designed to refine culinary skills, aligning seamlessly with Marriott International’s overarching emphasis on continued advancement.
“Over the years, as he honed his craft and culminated in his recent promotion to the position of executive sous-chef, Mr Kumar’s culinary approach stands as a distinct fusion of creative ingenuity, underpinned by his profound passion for the art of food and beverage gastronomy.
“In November 2022, Mr Kumar assumed the role of Vice President within the Fiji Chefs Association. In this capacity, he devotes his time and expertise to the preparation of chefs representing various hotels for local competitions, providing an invaluable pathway for candidates to advance to international culinary competitions.
“Furthermore, Mr Kumar has taken on the role of Vice President for the Culinary Federation of Fiji, commencing in March 2023. This organisation places a primary focus on optimising the utilisation of local produce and nurturing local culinary talent. In this role, Mr Kumar explores the rich tapestry of local cuisine and collaborates closely with the local government to promote Fiji as a premier culinary destination, thereby bolstering the tourism sector.
“Expanding his already impressive portfolio as a leading culinary expert, Mr Kumar also serves as a board member on the Industry Training Advisory Board for the Pacific Polytech’s Hospitality Training Courses, a position he has held since August 28, 2023. Here, he generously imparts his knowledge and skills to students who face educational barriers, whether financial or academic, ensuring that they receive the necessary training to thrive in the hospitality industry.”
