Chef Kit Foe is a success story that needs to be told, as he definitely proves that “dreams do come true”. Born into modest means in Tuana’i, Samoa, Chef Kit has used his love of Samoa and passion for food to experience the world and cook for global leaders and celebrities.

Chef Kit is the executive chef at Sheraton Samoa — Aggie Grey’s Resort, and his menu can only add to a Pasefika stay in Samoa — which promotes itself as ‘a paradise on earth’.

Sheraton Samoa — Aggie Grey’s Resort is finishing up major renovations to its rooms and venues, and will be done in December this year. It’s open, but has limited rooms available, so plan ahead for bookings, at this time.

Completed, it will have 133 rooms, with venues that include a spa and water sports — many which will be under contract to Sheraton, but will be Samoa owned and operated.

Don’t forget the resort is located close to Samoa’s international airport, on the way to the wharf that takes you to Savai’i, is adjacent to the Whitesands Casino, as well as to a golf course. Location… Location… Location…

Of note, one of the first things Sheraton Samoa management for ‪Aggie Grey’s Resort ‬did — is hire an executive chef — their formula for success obviously points to world class food for visitors and residents alike, making their dining experience — the talk of the town.

This past weekend, while in Samoa for the official opening of the Whitesands Casino in Mulifanua, Samoa News was able to taste — and enjoy — some of Chef Kit’s menu items that have revived the once monotonous dining experience at the old Aggie Grey’s Beach Resort.

According to Chef Kit, his inspiration is the freshness of Samoa’s produce — greens and fruit — infused into his style of cooking, which is European, classical French.

Chef Kit started off by teasing our taste buds with a delicious shrimp cocktail appetizer that was served with micro greens and perfectly ripened local avocado. The presentation itself was enough to satisfy — pleasing to the eye, accenting the taste of a familiar appetizer, which was further enhanced with ‘secret’ ingredients that included a splash of brandy and some chili — according to Chef Kit. A simply perfect beginning.

The next course of the evening was a tender New Zealand lamb rack served with Chef Kit’s papaya chutney, gratin potatoes, and locally grown green beans wrapped quietly in bacon and garnished with a green pesto sauce.

The presentation was a tribute to the entree. Lamb portions perfectly cooked, and with the papaya chutney — it was the star of the night — the perfect accent to what would have otherwise been just a “lamb & potatoes”main dish. Include the green beans to highlight the flavors of the dish — that’s crunchiness and freshness, paired with bacon — and once more Chef Kit took a mundane dish and infused it with Pacifika accents to kick it up a notch to excellent.

And then there was dessert.

Who knew the classic Samoan round panikeke — you know, the deep fried one grandma makes every Sunday evening smothered with butter and jam and washed down with hot coffee or tea — would be such an elegant infusion of Samoa into the menu of a five star hotel establishment?

Chef Kit did just that. He took the Samoan panikeke, made them to serve in four bite-sized portions, and set them on a plate with coconut butterscotch, papaya puree, and vanilla ice cream.

Simply put, the idea is genius and the flavors do not disappoint. Dipping the panikeke into the two sauces and following up with the smooth cool taste of ice cream is the perfect way to end an experience in dining — that’s a seat in Aggie’s dining room, a sunset unfolding in the background, friends and conversation, local live music, with Chef Kit’s Pasefika infusion menu.

Don’t forget to sample the drinks menu also— while we opted not to have wine with our dinner, we did have a Mai Tai or two, pre-dinner,  and the coffee that followed afterwards, was prepared ‘a la’ barista.

The experience was an uncomplicated one with delightful Pasifika tastes that made it easy to relax and enjoy Samoa.

Chef Kit also told Samoa News that every three days, he changes items on the menu to highlight produce items which are readily available — and to accommodate the extended stay hotel guests, who don’t want to eat the same thing everyday for a week.

Trained in New Zealand, Chef Kit has used his skills in the kitchen as a way to not only make a living but also a tool to help other aspiring chefs.

The 43-year-old, who is married with three kids, was chosen to cook as a representative for the New Zealand tourism office and in 1998, he had the honor of cooking for former US President Bill Clinton at the Opera House in Hong Kong. The year before, in 1997, Chef Kit cooked for Queen Elizabeth when her Royal Highness paid a visit to New Zealand. He also cooked at the Osaka Plaza, a six-star hotel in Japan.

During his stint at the Plaza International in Wellington, NZ, Chef Kit won multiple awards including the Wild Food competition— which he won five times. He moved back to Samoa two years ago and was employed at another resort in Samoa during which time they won the Best Service Award.

As with world renowned bar expert Jon Taffer, who stars in the weekly Spike TV hit show  “Bar Rescue”, Chef Kit does something similar.  But instead of bars, he serves as a consultant to help revive failing restaurants.

He said he and his team usually are called in to help when restaurant owners need help addressing revenue issues and morale of the workers. Chef Kit said his consultancy service is offered free in Samoa, as the people there can’t afford him and he wants to use what he knows to “make an impact” and be able to pass down what he has learned, to someone who will pass it on to another.

When asked why he left New Zealand and decided to move back to Samoa, Chef Kit said he had ‘lived comfortably’ in Aoteroa and there was no need for him to work. He said if there was anywhere in the world he would move to, to share his talent, use his skills, and take a pay cut for doing it all — it would be Samoa.

He said his goal is to train another local chef who can eventually move on to be an executive chef and do what he does. “My goal is to teach and train,” Chef Kit said. “I want to make an impact and wish to do it the best way I know how, by using my eyes and my hands.”

Samoa News would like to offer special thanks to Chef Kit for his excellent choices for our dinner, and to Sheraton Samoa management for making it possible for us to sample Chef Kit’s menu.

We were fortunate to have ‪Chris Rabang‬, ‪Complex General Manager of Sheraton Samoa Aggie Grey’s Hotel & Bungalows‬, and ‪Sheraton Samoa Aggie Grey’s Resort, introduce us to Chef Kit and he joined us with‬ Carl Amos, Complex Director of Sales & Marketing for Sheraton Samoa Aggie Grey’s Hotel & Bungalows and Sheraton Samoa Aggie Grey’s Resort, to enjoy the dining experience. Carl is a member of the Starwood Sales Organization, which handles the sales & marketing for Sheraton Samoa.

Sheraton Samoa Aggie Grey’s Hotel & Bungalows projected ‘re-branding’ date is May 2015 — in time for Samoa’s Independence Day. The hotel & bungalows are in ‘rebuild’ mode, and are located in Apia (Samoa’s town area), where the old Aggie Grey’s Hotel was located. It was destroyed by the floods that happened after Hurricane Evan in December 2012.