Sometimes the path you follow may not necessarily be the one you intended to take.
Proud Kanak Chef Lynda Song (pictured with her family, at back of group) did not initially have ambitions to become a chef, however, after finishing school, she began working in kitchens and the rest, as they say, is history.
Hailing from northern New Caledonia, Chef Lynda spent part of her time in Kouaoua, and has lived in Népoui, small mining village, ever since.
She says following her studies, she found employment working in kitchens and turned her focus to learning, honing new skills, and growing professionally.
“I told myself that one day, all my hard work would pay off,” Chef Lynda says.
“I spent many years as a commis chef at Le Méridien (in their fine-dining restaurant, L’Hippocampe), then as a chef de partie (at Le Méridien and later at the Septième Péché restaurant).
“I went on to become a sous-chef at Hotel La Néa, and eventually head chef there, having earned Management’s trust.”
She has not looked back since and is looking forward to the upcoming Ocean of Flavours: One Ocean, Many Flavours event, at Auckland University of Technology (AUT) School of Hospitality and Tourism, from September 21-22, 2026.
Proudly presented by Pacific Trade Invest New Zealand (PTINZ), the Ministry of Foreign Affairs and Trade (MFAT) and Pacific Cooperation Broadcasting Limited (PCBL), and supported by New Zealand Chef Peter Gordon ONZM, Ocean of Flavours will see celebrated Pacific chefs from Fiji, New Caledonia, Tonga, Samoa, Solomon Islands and Papua New Guinea traveling to Aotearoa to join forces with some of the country’s top chefs to demonstrate their culinary skills.
Chef Lynda is part of the Pacific cohort, who, along with renowned chefs from New Zealand, will take part in a high-energy culinary collaboration on day one, and engage with food writers, influencers, and industry stakeholders on day two, culminating in a dinner for the public on September 22.
Working with the Pacific chefs, Chef Peter will help develop the dinner menu, using Pacific-sourced products for guests, to showcase the flavours of the Pacific and celebrate what the Blue Continent has to offer.
Chef Lynda is eager to meet the producers and discover their products, she says.
“I look forward to the opportunity to work and learn alongside Chef Peter Gordon, to collaborate with other chefs from the Pacific—sharing experiences and cultural insights—and to discover Māori culture at the event.”
Cooking is an integral part of the Kanak culture and of course the wider Pacific, she adds.
“It’s about watching family members—parents, aunts, grandmothers—cook.
“Food has the power to bring people and families together during both happy times and painful ones; it offers comfort.”
Visit HERE to purchase your ticket to the Ocean of Flavours dinner on September 22, 2026.