Philippe Garand is a 63-year-old chef with over 40 years of experience in hospitality.
He attended cooking school in France in 1978. For 10 years, he intentionally changed jobs every six months to gain experience in various restaurants (specialising in fish and meat) and in coffee shops, where he learned about pastries, ice cream, and chocolate.
Mr Garand then moved to Japan in 1992, working there for 10 years, followed by five years in Russia, and another five years in the Philippines.
He arrived on our shores in 2009, and has been here since and he says he has enjoyed living in Fiji.
With his busy schedules, Mr Garand said he was grateful to his wife and their two sons for their appreciation and understanding towards what he does.
He previously worked as the Culinary director at the Holiday Inn Suva for almost 15 years, overseeing both service and food.
After this tenure, he decided to pursue a new challenge by opening his own restaurant.
Mr Garand seized an opportunity and launched his restaurant five months ago.
The restaurant has been successful, pleasing both his aspirations and customers.
“I have this dream of opening my own restaurant and I have this opportunity here in Fiji,” he shared.
CHEF PHILIPPE is operated by SOLEYA PTE LTD, a small management consultancy company set up by his wife, Noellie Garand in 2021.
The couple used SOLEYA’s money to start and the initial investment was $120,000.
Today, the restaurant operates through the cash it generates.
It is located in Selbourne St, Suva which features colonial-era architecture, and they’re nevertheless willing to offer some good value for money on food.
“With a pricing strategy designed to be inclusive, customers can enjoy offerings starting as low as $4, ensuring accessibility without compromising quality,” Mr Garand said. Running CHEF PHILIPPE hasn’t been without its challenges.
He highlights that one of the main hurdles has been the unexpected cost of maintaining and replacing older kitchen equipment.
However, they have remained focused, relying on strong organisation and dedication to keep things running smoothly.
While Mondays and Tuesdays are quieter, business picks up significantly from Wednesdays through to Saturdays.
Mr Garand said he has yet to start a full dinner menu as he awaits a licence to sell wine and beer, which he believes is essential for French cuisine.
He offers successful set dinner menus on Thursdays and Fridays from 5pm to 8pm, serving authentic French food that is well-received.
“The café sources most of its ingredients locally, with fruits and vegetables from the local markets, honey from Navua, and trusted suppliers providing meats and fish,” he said.
He shared the restaurant’s development is collaborative — new dishes are tested thoroughly in the kitchen before being introduced, ensuring the team is confident of every plate served.
Mr Garand says customer feedback is also taken seriously; complaints are handled with humility and open dialogue, with a genuine desire to improve. “This has earned CHEF PHILIPPE a growing customer base, supported initially by word-of-mouth and now boosted by a strategic social media presence across Facebook, Instagram, LinkedIn, and Google.”
Mr Garand is not interested in expanding the café-restaurant, but has plans to explore large-scale catering and dreams of launching a cooking academy within four years.
Mr Garand’s advice to aspiring food entrepreneurs is to think big but start small, and never compromise on quality.
He shared that hospitality is not a hobby but a skill — one that demands passion, experience, and resilience.
Food and beverage service staff Perry Nasaroa and Luisa Mua
(supervisor) at CHEF PHILIPPE.
