Sheraton Resort & Spa, Tokoriki Island, Fiji, a family friendly island resort in Fiji’s Mamanuca Islands, announces the appointment of Joshua Seeds as Executive Chef. With over a decade of diverse culinary expertise, Chef Seeds now leads all kitchen operations at the idyllic Sheraton Tokoriki Resort in Fiji’s Mamanuca Islands, elevating both team leadership and the guest dining experience across each of the property’s four distinct dining venues. Since the start of his tenure, Chef Seeds through collaboration with key team members, has already implemented strategic menu enhancements at Waitui, the resort’s signature dining venue with panoramic views of the Mamanucas; including the elevated Indian inspired menus at Curcuma and the Fijian-themed dinners at Coco Palms in collaboration with the local village community that provide entertainment.
“We are thrilled to have Joshua aboard leading our kitchen team and look forward to putting his creativity and experience to good use throughout our culinary operations,” said Neeraj Chadha, Area General Manager & Vice President Pacific Islands, Marriott International. “Joshua brings a sense of warmth and belonging to our guests through his personality and culinary creations. We are thrilled to welcome him back to our special resort in Fiji.”
Chef Seeds’ professional journey has taken him across continents, but Fiji has always held a special place in his heart after working at InterContinental Fiji Golf Resort & Spa, Natadola Bay early in his career. The talented chef joined Sheraton Resort & Spa, Tokoriki Island from SkyCity Entertainment Group in Auckland, New Zealand, where as Executive Sous Chef – Production & Events he managed daily food service operations for two hotel properties with 20 dining venues and 650 keys.
Previous assignments dotting Chef Seeds’ impressive work history include Executive Chef of Hilton Auckland, New Zealand, where he secured the property’s first Chef Hat from Cuisine Good Food Guide Awards; Complex Executive Sous Chef of Kiroro Resort Holdings (Marriott) in Hokkaido, Japan, with oversight of teams for 26 food-and-beverage venues across three properties; and Executive Sous Chef of InterContinental Fiji Golf Resort & Spa, Natadola Bay, where he led a team of 130 chefs and 60 stewarding staff across six venues. Chef Seeds got his start as a Production Manager for Zen Catering in Brisbane, Australia, before moving on to become Junior Sous Chef of Sheraton Grand Hyde Park in Sydney, Senior Sous Chef of Delaware North in Sydney, and Senior Sous Chef of Swisshotel Sydney.
Hailing originally from Brisbane, Australia, Chef Seeds’ culinary story began with inspiration from his grandmother’s home cooking and his personal curiosity to explore cultures through cuisine. He has long been enamored of island living, which he believes opens the door to a “playground of creativity” with a bounty of fresh seafood in its waters. Now right at home with his family on Tokoriki Island, Chef Seeds anchors his dining philosophy in “simplicity and soul,” and is excited to celebrate “seasonality and surprise” to ensure that every guest has something to discover and delight in throughout their stay. In Seed’s free time he enjoys spending time with his family and exploring Tokoriki’s nearby underwater jungles as a master Scuba diver.
