Restaurant: Blu Brasserie
Chef: Joseva Tubulala
Experience: He started his career as a chef in 1995 at the Turtle Island Resort and worked there until 2001.
From 2003 to 2006 he worked at Vomo Island. Late in 2006 he returned to his village and started up a backpackers resort. In 2009 he went on to cook at Navutu Stars Resort on his home island then moved to Nadi to work at Radisson Blu Resort in 2011. He has been there ever since.
Background: Originally from Yaqeta Island in the Yasawas.
What inspired you to be a chef: “I have always loved cooking. I used to cook and bake at home in my village. I now teach my daughter at home how to cook and bake.”
Favourite dish to cook: Ika vakalolo with greens. Also enjoy baking Muffins and cakes; and love to cook for his family.