Cooking beyond home: How a Fijian chef found his place in Australia

When Krishneel Nair packed his bags and left Fiji for Australia, he wasn’t chasing glamour or adventure; he was chasing progress.

The budding chef wanted to push the limits of his craft, learn from world-class kitchens, and discover what the culinary world looked like beyond the familiarity of home.

“I moved abroad because I wanted to grow as a chef and study more in culinary arts,” he said. “I wanted new experiences, new kitchens, and a chance to learn more than I could back home.”

But the journey was far from easy. The reality of starting over hit him quickly: the fast-paced kitchen culture, the demand for precision, the pressure to prove himself all over again.

“It wasn’t as easy as I thought,” he recalled. “New standards, different ways of working… but those challenges actually pushed me to level up. They made me a better chef overall.”

Today, Mr Nair works at the JW Marriott Gold Coast, where adapting to Australia’s kitchen systems and expectations became one of his biggest adjustments. Outside of work, the emotional weight of leaving home lingered.

“Finding my footing in a new country definitely wasn’t easy,” he said.

“Emotionally, everything felt new and unfamiliar. Socially, I had to start from zero. Financially, the cost of living was a big shift too. But slowly, things fell into place.”

And despite building a life abroad, Fiji remains anchored in his heart.

“I do get homesick,” he admitted. “I stay connected by calling home often, talking to friends, and keeping close to our culture, whether it’s food, music, or just talking the way we do back home. It helps me feel grounded.”

Shaped by two worlds

Mr Nair’s craft is a blend of where he came from and where he’s gone.

“What sets my baking apart is the focus on clean flavours and proper technique,” he said. “I keep my products simple but high-quality.”

His Fijian roots show up in his flavours, coconut, cassava, tropical fruits, while his Australian experience sharpens his technique and discipline. Even in the Gold Coast, he’s discovered that people love a taste of Fiji.

“There’s a strong appreciation for Fiji-inspired flavours,” he said.

“Incorporating these cultural elements lets me share a taste of home while offering something unique.”

Though Fiji remains home, Mr Nair's future, for now, is rooted overseas.

“For now, my future feels more rooted abroad, especially with the opportunities here,” he said.

“Maybe one day I’ll go back, but right now I’m focused on building my career.”

His plans include mastering new techniques, taking on leadership roles, and one day merging his international experience with his island upbringing — perhaps even bringing something back to Fiji.

For those dreaming of building a career or business overseas, Mr Nair offers heartfelt advice:

“Don’t be afraid to take the step. It’s not easy, you’ll miss home and you’ll have to start from scratch. But if you stay focused, work hard, and stay true to who you are, the opportunities can change your life. Be patient, be humble, and don’t forget where you come from.”

From a small Pacific island to a bustling Australian kitchen, Mr Nair’s story is one of courage, resilience, and cultural pride, a reminder that even far from home, Fiji’s flavours, spirit, and warmth can travel with you.