Making Oka I’a is a serious business throughout the Pacific.
The raw fish delicacy is one of Samoa’s oldest dishes, cured in lemon or lime juice before being folded into thick coconut cream with onion, tomato and cucumber.
There are many variations across the Pacific region, but Chef Su’a Aukusitino Suifaatau says Oka I’a is his favourite dish to create, and claims his version is up there with the very best.
Su’a is an executive chef, culinary educator and hospitality leader in Samoa with decades of experience up his sleeve and will be one of celebrated Pacific chefs featured at 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 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.
Su’a and the Pacific cohort, 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.
Born and raised in the village of Siumu, Su’a is the youngest of 11 children.
“Our parents had no jobs to support our schooling, so we relied on farming for everything,” Su’a says.
Overtime, Su’a has learned about produce, rearing pigs and other sources of protein – knowledge which has served him well in the hospitality industry.
When he was a young man, Sinalei Reef Resort launched beside his home village, so Su’a went there to apply for a job.
“I was fresh out of school and then my first job came up,” Su’a says.
“I became a kitchenhand and worked under a German chef – it was fun, exciting and a whole new experience.”
Su’a has worked in the hospitality and food scene ever since.
Currently, he works at Roko’s, a popular family-owned restaurant in Apia, as executive chef and technical advisor for in-house and outside catering events.
Among the events Su’a has catered for while working at Roko’s is HRH King Charles’ Royal Banquet during his Samoa state visit in 2024.
“In this job, I get to meet and shake hands with government leaders, celebrities, actors and people from different countries…along with my family, this is what keeps me inspired in the industry.”
At the upcoming Ocean of Flavours event, Su’a says he is excited about strengthening the relationship of the Pacific chefs and food and sharing ideas about how to showcase Pacific ingredients in five-star restaurants all around the world.
Visit HERE to purchase your ticket to the Ocean of Flavours dinner on September 22, 2026.