From passion to profession 

Anesh was one of the first Indo-Fijian workers employed on Hayman Island through the Pacific Australia Labour Mobility (PALM) scheme. 

“The main motive for me to choose the scheme and to go to Australia was to learn something extra, different cuisines,” Anesh explained.  

How Anesh turned his love for cooking into a career

Originally from Vatukoula, Tavua, now living in Lautoka, is grateful to be sharing his learnings back home. 

Inspired by his positive experience in Australia, the former PALM scheme worker returned home to work in a hotel, sharing his skills to the hospitality team before starting his current role as a cookery lecturer in Hospitality and Tourism Studies at the Fiji National University. 

During his time in Australia, Anesh found the support of his employer not only helped develop his career but also ensured he felt welcomed and included. 

“I started as a commis chef, that is after an apprentice. Hayman Island paid my fees towards a Certificate III in Commercial Cookery through TAFE Queensland.  

I was so lucky that I got the opportunity to go under this scheme and work in Australia. 

Anesh was also grateful for the cultural and welfare support provided by his employer.   

“One day we went for dinner, (but there was only) beef and pork. We just ate some salads and potato wedges only,” he said.  

This caught the attention of his social welfare manager and the staff wellbeing manager who asked why they hadn’t eaten their food.

“I told them because we do not eat beef and pork in our culture. From that day she made sure that we had meat that we could eat - chicken, fish or lamb.” 

Anesh quickly gained the affection of his colleagues and friends for the vibrancy and joy he brought to his workplace in Queensland’s famous Whitsundays.  

In return his workplace embraced the importance of special cultural occasions and traditions, such as Diwali, the festival of lights and Holi, the festival of colours.    

“Once I was talking to my Australian friends [and told them] back home we do this. They took the issue up and then we were given budget for the day to do our celebrations.”  

Anesh's special touch on the menu 

For Anesh, cooking authentic and vibrant dishes in one of Australia’s most prestigious luxury travel destinations kept him close to culture. 

After impressing hotel staff and guests with his unique blend of Fijian and Indian flavours, Anesh was given the opportunity to add his own specialty curry dishes to the menu.  

“I was so privileged that I was given the opportunity to get my own Fiji menu – Anesh’s butter chicken and Anesh’s chickpea and potato curry,” he said. 

“I used to do everything from scratch, including the roti, rice and the condiments that used to go with them. 

Passing on knowledge to the next generation 

I'm so glad that what I've learnt in Australia, I'm now delivering it to the students in Namaka campus. The techniques of cooking, the presentation, garnish. Now I’m teaching the same to my students. 

“I still have a dream to open up an Australian-standard restaurant in Fiji with local ingredients, so that I can serve locals at a local price,” he added.