Fijian-Australian chef and former Gospel High School student, Arrnott Salesi Olssen says every dish he creates today carries memories of his mother, whose sacrifices and resilience shaped both his life and his journey into the culinary world.
Originally from Nabua, Olssen says he spent his early years in Fiji before moving to Australia after completing Year 13 in 1995, adding that his mother had earlier relocated to Australia in search of better opportunities for the family.
The former Gospel High School student says among many challenges having to spend several years without his mum while she was abroad was hard as a teenager.
Olssen shares his passion in cooking started when growing up in a humble household taught him the true value of food, explaining that his mother had the ability to create delicious meals despite limited resources.
Insert:Olssen on Kana club inspiration 26th May
Although he initially hoped to pursue law and later explored music through television talent competitions in Australia, Olssen says his passion for food deepened following the passing of his mother in 2018.
He explains that losing his mother left him struggling emotionally and searching for direction, especially during the COVID-19 lockdown period.
However, he eventually decided to audition for cooking programs, seeing it as an opportunity not only to rebuild himself, but also to showcase Fiji’s food culture on an international platform.
Meanwhile, Olssen is set to bring his Kana Club dining concept back to Fiji in a new immersive cultural experience that will take visitors beyond resort dining and into the heart of village life, local markets and traditional kitchens.
While speaking to fijivillage News, Olssen says Fiji’s food culture reflects a blend of Indigenous Fijian, Indo-Fijian, Chinese and European influences, creating flavours that are unique to the country.
Following his appearance on the show, he launched the Kana Club in Sydney, describing it as a platform to present Fijian food in a modern and creative way while remaining connected to its roots.
He explains that the Kana Club was created to challenge misconceptions that Fijian food only belonged in home kitchens, adding that local flavours could also be elevated into contemporary dining experiences.
Olssen says one of the major challenges he faced while building the Kana Club was educating people about Fijian cuisine, as many were unfamiliar with dishes beyond lovo or kokoda.
Despite the challenges, Olssen says he remained passionate about telling Fiji’s story through food and culture.
He says he hopes his work would encourage more people — both in Fiji and overseas — to embrace and celebrate Fijian cuisine.
Meanwhile, Olssen's first journey to Fiji is anticipated to depart in November 2026.
