Serving up smiles, the Fijian way

Chef Lance Seeto couldn’t have imagined discovering the meaning of happiness out in the South Pacific Ocean yet he did and it turned his life around, writes

IT’S as if the day leapt out of a glossy holiday brochure or a travel show on TV. Beneath the tranquil blue skies lit up by radiant tropical sunshine, a kaleidoscopic scene unfolds with people of all shapes, sizes and colours mingling and milling around a small bustling port where handsome gleaming ferries are ready to whisk people off to Fiji’s idyllic isles.

Chattering tourists amble along in sun hats, summery attire and trendy shades. Families, friends, couples and some lone travelers stream down the narrow pier.

But amidst this heady bustle, one man appears out of place. Unlike those carefree souls around him, his body language speaks of a huge invisible weight sitting on his shoulders. With Australia behind him, Lance Seeto is en route for a job interview, the outcome of which he’s hoping will herald a much-needed new chapter.

“In Australia, I’d been a resort chef for 15 to 20 years. I’d also just come out of a broken relationship I wanted to escape. I didn’t realise at the time how unhappy I was. I wanted to escape from my job too — the long hours, feeling unappreciated. Then someone suggested for me to go to Fiji, it’s isolated and I’d never been there,” recalls 52-year old Seeto of that fateful day, which ended up being the turning point that changed his life in a huge and unexpected way.

SON OF FIJI

Eight years after first arriving in Fiji, Seeto is now an award-winning celebrity who’s widely acclaimed for sparking a culinary renaissance that has been inspiring people to view Fijian cuisine in a different and healthier way. His pioneering efforts earned him the prominent role of Fiji’s culinary ambassador.

Flip open local newspaper and you’ll find his column on food and travel. Switch on the TV and watch him hosting

a successful TV show seen in 15 South Pacific countries. He has had books published and even keeps a solid online presence. Such is the love and dedication to his career and adopted home that last year saw Seeto receiving his citizenship, making the Australian a full-fledged son of Fiji.

One of his latest culinary projects is Malamala Beach Club, a small sandy haven in the Fijian archipelago touted as the world’s first island beach club. I’d barely made footprints in the sand after disembarking from the boat when I’m

warmly greeted by the man himself — unassuming and clad in a white chef jacket.

Merely a few months old, Malamala caters purely for day visits from anyone seeking to indulge in leisurely beachside pursuits for the price of a day pass. As the Club’s executive chef, Seeto curated a modern menu fusing south Pacific and international flavours in beautifully presented dishes with halal, gluten-free, paleo-friendly or vegan options.

DOWN AND OUT

The newly-minted “Fijian” is a picture of smiles when we meet — and it’s not because his “office” comes with a sandy beach, crystal clear waters and ocean views. He refers to Fiji as the “land of the happy people” and this is where he found a renewed sense of happiness.

“Coming to Fiji is not just about sand and sun; it’s coming for a culture that lives completely different to us,” says the contented bachelor. Having observed that the concept of social pressure and discrimination is somewhat alien here, he adds: “Fijians don’t care where you come from, your skin colour, religion, whatever. That’s why I fell