A burning passion for cooking has been the driving force behind Fiji Airways executive head chef Rafaele Galuvakadua’s career, leading him to his current role of bringing the flavours of the Pacific to the skies.
With 15 years of experience, Mr Galuvakadua’s culinary journey began in Suva restaurants before he joined Sofitel at the age of 21.
He returned to Suva as head chef after working there for five and a half years. He moved to Nadi for the pre-opening of the Marriott where he spent a year before joining Fiji Airways.
“Over a few years as sous-chef, my first years in Fiji Airways in the premier lounge, I worked for about two years and then moved to executive chef in 2020,” he said.
Mr Galuvakadua oversees the in-flight kitchen, the premier lounge and the hangar cafeteria.
He said the new inflight menu is inspired by the Pacific Rim and incorporates international dishes with modern techniques to elevate the experience on board at 35,000 feet above.
The menu features a significant amount of local produce for outbound flights.
“Most of our ingredients that we use for this menu, outbound, uses quite a lot of local produce.
“So, we use moca, we use the mahimahi. All the seafood is fresh, outbound from here to our other ports and that’s showcasing what we have and what we have produced here in Fiji.”
Mr Galuvakadua said upcoming menu changes will include traditional Fijian dishes.
“We’re looking at putting some of our traditional dishes, like kokoda. The goal is to provide a dining experience similar to one at home but using modern culinary techniques.
“The idea is to have the same experience that you would have at home, but also on board but using modern techniques. So, in a way, it showcases what we can use and what we can offer.”
When asked about the feedback, Mr Galuvakadua said reviews have been positive, and that has given him a sense of pride.
“The menu has been really good.
“We’ve had a lot of good feedback, positive feedback.
“It’s a good feeling because you feel proud that you’re looking after the national airline and just providing the best that we can.”
Mr Galuvakadua said the menu offers something different from what other airlines provide.
For aspiring chefs, Mr Galuvakadua offers a simple piece of advice.
“I always had a passion for cooking, and I think for anyone in any job, that’s all you need to be able to succeed and be where you want to be.
“You set your goals and just believe in yourself and then every day, if you’re desperate enough to reach that, you can always achieve it.”
