Like many other businesses in Samoa’s tourism industry, Orator Hotel in Tanumapua, has been grappling with a significant shortage of skilled workers.
The impact of COVID-19 led to a drastic reduction in their staff, leaving only a fraction of their workforce intact. Faced with the challenge of paying their employees and ensuring their families’ well-being, the hotel’s co-owner reflects on the difficult situation they encountered.
“When COVID hit, we were devastated. Our staff dwindled from 35 to just five. We couldn’t bear to see our employees struggling to feed their children,”shares Fiaailetoa Charlotte Chan Mow Brunt.
“When the government announced the reopening of borders a year ago, it seemed like a ray of hope for employment. While some signed short-term contracts, we also had a few who committed to three years. It was a gamble we had to take.”
Unfortunately, the available local applicants lacked the necessary skills, leaving the hotel with limited options. Faced with this dilemma, they made the decision to invest in hiring talented and experienced individuals from overseas, such as Fiji and the Philippines, despite the associated expenses.
Among the newly recruited chefs, are two young Fijian chefs who are adding their own personal touch to the Orator Hotel’s culinary endeavors. Rate Sakiusa Raqiawa Naulumatua, a 34-year-old chef from Somosomo, Taveni, speaks fondly of his early culinary experiences.
Samoan cuisine shares similar basics with Fijian food, and we’re working hard to incorporate local varieties and ingredients into our creations. It’s all about celebrating the unique flavors that this country has to offer
Chef Rate Sakiusa Raqiawa Naulumatua
“My passion for cooking started when I used to help my mother prepare school lunches in the mornings. Those moments sparked a flame within me, and I’ve been pursuing my love for food ever since,” said Naulumatua.
With 13 years of experience in the culinary world, Naulumatua has worked in various restaurants, resorts, and hotels across Fiji. However, Samoa marks his first venture outside his home country.
“I attended the Fiji Institute of Technology, where I studied for three years to earn my Trade Certificate in Cookery Level 3,” he proudly shares. “From there, my journey with food continued, and I gained invaluable knowledge and skills through diverse experiences.”
Naulumatua’s commitment to his craft shines through, as he embraces the challenges of language barriers and finds joy in pushing culinary boundaries.
“Although the language barrier can be a hurdle, I’m always up for a challenge,” he says enthusiastically. “Samoan cuisine shares similar basics with Fijian food, and we’re working hard to incorporate local varieties and ingredients into our creations. It’s all about celebrating the unique flavors that this country has to offer.”
“With the available ingredients, we create dishes that reflect the essence of Samoa. Some chefs rely on canned products for sauces, but we strive to bring back the authentic taste of the country,”
Chef Asaeli Driu Seruvatu
Asaeli Driu Seruvatu, the other half of the Fijian duo recounts his culinary journey and the deep-rooted connection he has with cooking.
“I come from a family of chefs, and my passion for food grew as I worked at McDonald’s,” he reminisces. “When I turned 18, I expressed my desire to pursue culinary education, and my mother supported my decision wholeheartedly. I attended catering school, and since then, I’ve been working in the industry, constantly expanding my culinary horizons.”
Seruvatu’s experience extends beyond Fiji, having worked in various hotels, a cruise ship, and even explored Asian cuisines.
“I had the opportunity to travel and work in different countries, including Micronesia, Saipan, Guam, and Kiribati,” he shares.” People are always eager to experience the flavors of the Pacific islands. Samoans are particularly passionate about food, and it’s our mission to deliver a taste that is authentic and unforgettable.”
The skill of being a chef, according to Seruvatu, is an art form that requires creativity and resourcefulness.
“With the available ingredients, we create dishes that reflect the essence of Samoa. Some chefs rely on canned products for sauces, but we strive to bring back the authentic taste of the country,” he emphasizes. “We understand that the uniqueness lies in the flavors, and it’s those flavors that will keep guests coming back for more.”
Both chefs are prepared to overcome any challenges that come their way as they infuse their personal touch into the culinary experience at Orator Hotel.
Orator Hotel’s decision to hire skilled chefs from Fiji not only demonstrates their commitment to providing an exceptional dining experience but also highlights the spirit of unity within Pacific Island countries.
As Fiaailetoa says, “as Pacific Island countries, we are like one big family, and supporting each other is crucial. By embracing the talents and cultural diversity of our Fijian chefs, we are fostering collaboration and creating a vibrant culinary atmosphere.”
Adel Fruean is a 28-year-old journalist from the villages of Vaimoso and Magiagi in Samoa. With four years of experience in journalism, Adel has become a specialist in human interest feature stories, exploring the stories of individuals and communities that often go unheard.
Adel’s dedication to her craft has earned her a reputation as a compassionate and skilled journalist. Her ability to connect with people and share their stories with the world has made her a valuable asset to the Samoan media landscape. She is committed to continuing to use her platform to uplift marginalized voices and share the diversity of Samoa with the world.
