Fiji Hotel and Tourism Association, 7 November 2024 – In the days since we lost Chef Lance Seeto, the Fijian hospitality and culinary community has been in mourning.
Chef Lance was more than a chef—he was an artist, a trendsetter, and a true visionary whose influence reshaped the culinary landscape in Fiji and across the South Pacific.
It’s hard to believe that his infectious energy, unyielding passion, and boundless creativity will no longer grace our industry.
His passing leaves a void that words can scarcely capture, but his legacy will continue to inspire us all.
For those of us at the Fiji Hotel and Tourism Association (FHTA), Chef Lance was not just a colleague; he was a dear friend.
I had the privilege of calling him a close friend, and I remember the countless times I visited his restaurant, KANU, to savour the flavours of his culinary mastery.
At every visit, Chef Lance took us on a journey—each dish infused with his trademark blend of traditional Fijian and Pacific Island flavours, elevated with modern techniques and global influences.
KANU embodied Chef Lance’s philosophy: a restaurant that didn’t just serve food but told a story.
“KANU,” named for the colloquial pronunciation of “canoe,” signified the journey of discovery, much like the way Chef Lance approached his craft.
He was known to travel deep into Fiji’s regions, learning from local farmers and elders, absorbing all he could about Fijian gastronomy and the power of its ingredients.
For him, cooking was about more than feeding; it was about connecting people to their culture, heritage, and each other.
Chef Lance’s culinary journey took him from Papua New Guinea, where he was born, through Australia, and finally to Fiji, where he made an indelible mark on our industry.
He embraced Fiji not only as his home but as a vibrant, untapped culinary frontier, discovering the island’s potential and sharing it with the world.
His renowned restaurant “1808” on Castaway Island set a new standard, blending Fijian and Chinese influences into groundbreaking dishes, deeply respectful of tradition.
Over the years, he garnered numerous awards and accolades, twice winning Fiji’s top culinary honour for Best Fine Dining Restaurant—a testament to his dedication and skill.
At HOTEC 2022, Chef Lance served as head judge, lending his expertise to aspiring chefs and showcasing his commitment to nurturing talent in the industry.
His presence at our competitions was unforgettable; he was both rigorous and kind, expecting nothing but the best while encouraging each competitor to find their unique culinary voice.
This year, as we prepared for HOTEC 2024, we were all eagerly looking forward to having Chef Lance back at the judging panel, but fate had other plans.
Chef Lance’s contribution to Fiji went beyond the kitchen.
Through his television series Taste of Paradise, he introduced viewers across the region to the possibilities of Pacific Island cuisine.
His show brought Fiji’s vibrant culinary scene into homes throughout the South Pacific, offering viewers an inside look at the flavours, techniques, and traditions that make our cuisine so special.
His impact on promoting Fiji as a culinary destination cannot be overstated; he understood that tourism and cuisine go hand in hand, and he was determined to place Fiji on the map as a food destination.
One of Chef Lance’s lasting gifts to us was his belief in the “undiscovered gastronomy” of Fiji.
He was a relentless advocate of a pescetarian diet rich in seafood, tropical fruits, root vegetables, and coconut—elements he described as “healing” and nourishing in a way that modern diets often overlook. His food philosophy was not only about taste but about health and sustainability.
“Fiji is an undiscovered gastronomy of freshness and medicinal power,” he once wrote.
For him, Fijian cuisine was a way to reconnect people with the healing properties of their ancestral diet, inspiring healthier choices with a sense of tradition and purpose.
Chef Lance saw cooking as a journey, and he made it his mission to guide others on that path.
He frequently mentored young chefs, offering them wisdom not only on technique but on the importance of understanding one’s cultural heritage and putting it into every dish.
He wanted local chefs to dream big, to elevate Fijian cuisine to a global stage without losing sight of its roots.
Through his role on the National Trade Test committee for chefs with the Fiji National University, he laid the groundwork for future culinary talents, ensuring that his vision for Fijian cuisine would live on.
Chef Lance Seeto was a rare soul who saw culinary potential where others saw tradition.
He taught us to appreciate the old ways and reimagine them for the modern palate.
And he didn’t just cook—he wove together flavours, stories, and cultures in a way that only he could. Chef Lance found “fulfilment, acceptance, and purpose” here in Fiji, and in doing so, he gave us all a new understanding of what our cuisine could be.
To those who knew him, Lance was a friend, a mentor, and a beacon of kindness and humility.
His energy lit up any room, and his dedication to his craft was unmatched.
The Fijian tourism and hospitality community will profoundly feel his absence, but we will carry forward his passion, his respect for tradition, and his belief in the potential of Fijian gastronomy.
As we remember him, let us honour Chef Lance not only by cherishing his contributions but by continuing the work he started.
Thank you, Chef Lance, for everything.
Vinaka vakalevu for your vision, your friendship, and your unending love for Fiji.
You will be deeply missed, but your spirit will forever remain a part of us.
Fantasha Lockington – CEO, FHTA (Published in the Fiji Times on 7 November 2024)
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