Fiji has cooked up a storm in international culinary competitions by winning the 2025 Queen’s Professional Restaurant Challenge in Melbourne, Australia, on Tuesday. Team Sheraton Fiji Golf & Beach Resort celebrated a remarkable gold medal culinary win at the Melbourne Convention and Exhibition Centre sending warning that Fijians chefs are among the best in the world. The gold medal winning team included some of Fiji’s renowned names such as executive chef Rakesh Kumar, assistant pastry chef Vikash Chetty, sous chef Nemia Waqanivavalagi, junior sous chef Ifraz Hussein, and sous chef Monish Chand. Last year, Team Sheraton Fiji won silver medal after finishing second overall. The team stamped its mark this year after surviving strong competitions from teams from Malaysia, Argentina, Ukraine, New Zealand, and Australia. Sheraton Fiji Golf and Beach Resort executive chef Rakesh Kumar said the chefs put a strong statement in Fiji’s capabilities. “At Sheraton Fiji, we don’t just create dishes where we tell stories. We are inspired by the land that grows our ingredients, the ocean that provides for our islands, and the Fijian people who radiate happiness naturally. This dish is a celebration of everything Fiji stands for,” said Mr Kumar. “From the lemongrass and lime handpicked from our very own Sheraton Fiji Farm to the tuna and seaweed sourced directly from local fishermen in Yasawa, every element reflects our commitment to sustainability and our love for Fiji.” Team Fiji comprised of Outrigger Fiji Beach Resort executive sous chef Navneet Reddy, chef de parties Aziman Bibi, comis’s chef Yash Narayan, and Prakash Chand settled for the silver medal. The Queen Professional Restaurant Challenge is organised under the Australian Culinary Federation banner, a high-prestige culinary showdown featuring top restaurant teams from countries all over the globe. Elite chefs compete in a live kitchen arena, and teams are challenged to create a three-course fine-dining experience (25 appetisers, 25 entrées, and 25 desserts) judged by top international experts, not just on taste, but on creativity, technique, sustainability, and how well the dish tells a story. Feedback: waisean@fijisun.com.fj