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Seabreeze Resort Samoa promotes Chef Tasi

  • Published by Ozgur Tore

Chef Tasi

Seabreeze Resort, Samoa has announced the appointment of new Head Chef, Tasi, who has been with the resort for nine years.

Tasi, who got his name as he was the first male employed by Seabreeze, started with the resort as a laborer and assisted in building the resort. Nine years later Tasi has worked under three international Chefs and now leads an enthusiastic and talented team.

Tasi wants to bring to the kitchen an element of surprise with his innovative palate and continuous curiosity with fusing flavors.

“I love being a Chef as I love food and there is something special about creating new dishes, it's like being an artist, just the canvas is different,” explains Tasi.

With creativeness at the forefront, Tasi is the man behind Seabreeze’s famous bacon, lobster and banana pizza.

”Years ago I wanted to create a tropical yet exotic pizza. I came up with a bacon, lobster and banana pizza. My bosses hated the idea and thought you'd have to be pregnant to eat that, but once they tasted it, they loved it and understood how the flavors all worked together. It has been one of my favorite specials ever since, and is a very popular choice with guests,” says Tasi.

With Seabreeze priding itself on showcasing quality, innovative cuisine and outstanding customer service, Tasi knows he will have to be at his best to maintain this high standard and he plans to use his creativeness to design a new and exciting menu that will lift the standard even higher.

“At the moment I’m working on a few new ideas to change and improve our existing menu. I like mixing the local produce with a western twist and I also believe the menu should be a reflection of the team’s passion and personalities.

Our next dish will be our Samoan samplers, a taster for those who wish to sample a mix of Samoan delights,” continues Tasi.

Tasi loves working at Seabreeze and credits owners Chris and Wendy for helping him get to where he is today.

“Seabreeze has a staff of over 30 and we are like a big family. We are always given the opportunity to try new things and I still remember the day I got my first Chefs uniform. Now I train my people to be the best they can be, giving them the opportunity that I was given nine years ago. I tell them it doesn't matter where you start it's where you finish and watching empty plates come back is my favorite hobby,” says Tasi.

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