A Samoan chef Selau Mailata started his journey in the food industry after being in a work experience program at a baked beans factory. According to Selau, the thing he likes most about being in the industry is that he never stops learning.

"I love the service side of what I do, just the busyness and I'm still learning. The good thing about being in hospitality and being a chef is there is always something happening. You see on social, someone posts this up and you know I wouldn't have thought of that. As a chef, there is always one thing that I like about cooking and being in the industry that you never stop learning," he told the ABC.

"Covid happened, I didn't lose my job but I kind of lost my position in that role where I was at. It was kind of a wake-up call and I thought "you know what, I'll just try my own thing" and that's how I know of manage to do private chef and I kind of put myself out there on social and started really small. I just bought some stuff on Facebook, it just sort of kicked off. I was so busy."

Over 27 years later, he's still in the kitchen, now as a private chef and working in cafes.

"Who would have thought, you know, 20-plus years ago [I'd be] where I am today… and I still love baked beans!"

Growing up in a large family in Grey Lynn, Auckland, food played a central role in his upbringing.

Sundays were a special occasion, with big family lunches featuring traditional Samoan dishes like chop suey, taro, coconut buns, and roast pig. 

To this day, the chef still makes sure to buy the same brands of ingredients and sauces to replicate his mother's cooking. 

"I have to go and find those particular brands because it's just not the same, you know? I think making the chop suey is always nostalgic for me; anything she makes, she loved baking too."  

Mailata's passion for cooking led him to MIT in South Auckland, where he trained as a chef.

He loves creating farm-to-table dishes and likes incorporating elements of Samoan culture into his cooking.

Reflecting on his journey, Mailata advises young Pacific Islanders to dream big and work hard.

"You got to sacrifice a lot, but in the end, it's all worth it."