The journey into Fiji’s booming and vibrant hospitality industry, for many, begins almost by chance, this is especially so for Priscilla Serevi.
Today, the Moturiki woman, who has maternal links to Ra, serves as operations manager and executive chef at Toorak Central in Suva, bringing nearly two decades of experience in the tourism and food and beverage industry.
Her path into the culinary world, however, started while she was still a teenager.
“I started when I was 16,” Priscilla said.
“I was doing high school in Australia and worked part-time in a small bistro in the town we lived in. It was something most kids did. Some worked at McDonald’s, but I worked at the bistro.”
Although she had initially majored in art while at school, the experience in the kitchen soon sparked a deeper interest.
She said a supportive mentor played a key role in shaping that passion.
“I had a very good chef there who mentored me,” she said.
“He saw something in me and helped build my passion towards food and culinary.”
During school holidays, the chef arranged for her to gain exposure at restaurants across Melbourne and Adelaide, helping her gain a head start in the industry even before completing high school.
After completing two years of her apprenticeship in Australia, Priscilla returned to Fiji with her family and immediately stepped into the local hospitality scene.
Her first job was with Captain Cook Cruises, an experience she remembers fondly.
“Sometimes I wouldn’t get off the boat for a month,” she said.
“We would come into port and go back out the same day. I got to see so many beautiful islands in Fiji.”
That experience, she said, convinced her that Fiji was where she wanted to build her career.
Over the years, she has been part of several notable hospitality ventures, including the pre-opening team at Sofitel Fiji Resort and later working at the exclusive Laucala Island resort.
One of her most memorable roles there was overseeing the Rock Lounge bar, built dramatically into a cliff overlooking the sea.
“You’re literally hanging off a cliff and watching the sunset, it was an incredible place to work,” she said.
Priscilla joined Toorak Central in late 2022, initially as a consultant helping design and establish its kitchen, café and bar operations before stepping into her current leadership role.
As executive chef, she has crafted a diverse menu blending international favourites with local influences.
“We try to have something for everyone – pastas, pizzas, burgers, Tex-Mex, Asian dishes and healthy salads,” she said.
More recently, the team has introduced Fijian dishes to the menu while prioritising locally sourced ingredients.
Looking ahead, Priscilla hopes to use her experience to mentor young people entering the industry.
“Hospitality is one of the biggest industries in Fiji and it can take you around the world,” she said.
“But you have to start at the bottom and build yourself up. Passion and drive are the most important things.”
