It’s hard to be born in a place like Fiji that’s surrounded by water, and not have a deep understanding and passion for seafood. Fiji is where Head Chef Sushila Narain learned to cook at a young age from her mother, and the art of food remains her passion today.
At the age of 23, Sushila earned the title of sous chef at the Steveston Seafood House, and was promoted to head chef 3 years later at the age of 26. Today, Sushila remains the head chef with more than 35 years of experience under her apron.
Sushila’s food philosophy is to focus on fresh and sustainable ingredients while keeping the menu as simple as possible. While she constantly adjusts the menu to make room for her new creations, Sushila also aims to keep those dishes that you love so much a part of the Steveston Seafood House tradition.
Come and see what head chef Sushila is cooking up tonight!