Name: Shahil M.
Position: Farm Manager
Hotel: Sheraton Fiji Golf & Beach Resort
At the Sheraton Fiji Golf & Beach Resort, sustainability is not a side project. It is something you can see, touch, and taste. Just steps from the guest rooms, a working farm supplies fresh produce to the resort’s kitchens, brings guests closer to the land, and reminds everyone that thoughtful hospitality and environmental responsibility can grow side by side.
At the heart of it all is Shahil, the Farm Manager. Earlier this year, Shahil was recognized with Gold in the Rising Star Award at the 2024 Fiji Excellence in Tourism Awards, honoring tourism professionals under 35 who show exceptional leadership. For Shahil, the recognition is meaningful, but what really keeps him grounded is the work itself. “Seeing things grow from a seed to the plate and knowing guests love it. It never gets old,” he says.
Shahil’s role blends agriculture, guest experience, team leadership, and sustainability education into one. He works closely with associates, coordinates daily farm operations, leads tours, and often finds himself in conversation with guests from all over the world who are curious about where their food comes from. “Each day brings new skills and challenges,” he shares. “No two days are the same.”
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Shahil’s role blends agriculture, guest experience, team leadership, and sustainability education into one. He works closely with associates, coordinates daily farm operations, leads tours, and often finds himself in conversation with guests from all over the world who are curious about where their food comes from. “Each day brings new sets of skills and challenges,” he shares. “No two days are the same.”
Read on to learn Shahil’s golden rules of leadership and the highlights of working on a farm within a resort in Fiji.
What is one sustainable practice that you are especially proud of right now?
Planting fruit trees with guests. It creates a wonderful connection between them and me. It’s all about giving back to the environment.
One courageous decision you have made for the farm or your team?
A smart risk we took was introducing honeybees to the farm. It provides fresh honey for the resort and is part of the broader sustainability initiative for the hotel.
What do you hope guests take away when they enjoy food grown just steps from where they are staying?
A deeper appreciation for fresh, local food and the story behind what’s on their plate
How do you balance the expectations of a luxury hotel with the realities of farming and sustainability?
By setting realistic expectations and goals for the farm and maintaining high farming standards. We also plan activities such as planting fruit trees as part of our sustainability efforts. The resort recently earned the Earth Check Silver Certification for sustainability, which reflects our team’s commitment. We are moving in the right direction toward long-term sustainability.
As a leader under 30, what is one habit you swear by?
I would say consistency. It’s all about showing up every day, learning, and leading by example.
What’s your leadership golden rule?
Being connected. Building strong connections with the team, guests, and chefs makes my job better in every way.
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