Sushi, Sacrifice, and Success: The Inspirational Tale of Chef Heikichi Racuya Allida

Chef Heikichi Racuya Allida discovered his passion for cooking at a young age. Born in the province of Bataan, Philippines, and raised in their small, old family bamboo house with limited resources, he was determined to pursue a career in the culinary arts. His early experiences as Commis to 1st Cook in Continental and Asian Cuisine laid the foundation for his diverse culinary skills in the Middle East.

His career began to flourish during his time with Hyundai Merchant Marine in South Korea as the Asian Head Chef for Oriental Cuisine, where he honed his skills in Asian Cuisine. Chef Allida’s dedication and hard work led to a position as Specialty Sous Chef in the Norwegian Cruise Line, where he spent a decade mastering his craft and expanding his repertoire.

Expanding his horizons, he took on various prestigious locations, including Al Ain Palace Hotel in Abu Dhabi as the Japanese Head Chef, where he introduced innovative techniques and flavors, leaving an impact on the culinary scene. He also joined Amwaj Hotel Sharm Sheik in Qatar as the Sous Chef for Continental and Asian Cuisine, showcasing his versatility and expertise on an international stage.

At Lily Beach Resort & Spa Maldives, he serves as the Japanese Head Sushi Chef and Teppanyaki specialist, continuing to push culinary boundaries and elevate the dining experience for guests.

His tenure at Nobu - Atlantis Hotel and Resort in the Bahamas as Chef De Cuisine – Japanese Head Sushi Chef for 10 years marked a significant period in his career. His creativity and precision in sushi-making earned him recognition and respect from both peers and patrons.

His journey from humble beginnings to becoming a revered Japanese Head Sushi Chef at Baker’s Bay Golf & Ocean Club—the Bahamas’ most exclusive, members-only community—has been remarkable. Located between the Sea of Abaco and the Atlantic Ocean, Baker’s Bay is considered one of the most beautiful islands in the Caribbean. Chef Allida currently resides there with his family.

Chef Allida’s Struggles and Pain

During moments of success, he occasionally reflects on old memories. He remembers how his family survived on just a cup of rice, a pack of noodles, eggs, and a pack of small dried fish while waiting for their next salary. They lived in a small rented room where they ate and slept, and when it rained, their home was inundated. It was a time when poverty hit hard, even though both Chef Allida and his wife were working in the Philippines. They took on part-time jobs and even sold prepackaged food in the neighborhood. Meanwhile, his son sold packs of peanuts and sweets at a young age. These memories taught him to cherish everything.

Chef Allida faced significant challenges when he decided to work abroad. He borrowed money for the processing of his documents to make his dream a reality. However, reality can hit hard sometimes, reminding him that plans, expectations, and hopes can turn out very differently.

Chef Allida worked part-time jobs, including housekeeping, cleaning guest rooms, kitchens, lavatories, and collecting garbage, just to provide for his family and support his father’s therapy during his battle with cancer. There were times when he missed meals or had to eat while standing in the kitchen area on busy days.

One of the sacrifices he made was working on a cruise ship, where the risk was high during stormy voyages. Contrary to the myth of high compensation, he endured everything for his family. Being away from them was painful, but witnessing their financial struggles hurt even more.

Despite Chef Allida’s dedicated efforts to support his father’s cancer treatment while working abroad, he is haunted by the regret of not being there in time when his father passed away. His sadness is compounded by the thought that his father didn’t live to see his success.

Chef Allida faced significant challenges when he decided to work abroad. Coming from a third-world country with basic culinary education, he encountered difficulties transitioning to a more advanced and demanding culinary environment. His determination to broaden his horizons and improve his skills drove him forward. Chef Allida worked tirelessly to overcome language barriers, cultural differences, and the high expectations of the international culinary scene. His journey was filled with hard work and perseverance, ultimately contributing to his growth and success as a chef. During this time, he dedicated himself to becoming a Specialty Chef in Japanese Cuisine, mastering the skills of Sushi and Teppanyaki, where he finally gained respect and recognition.

Chef Allida’s Mission and Impact

However, Chef Allida’s impact extends beyond his culinary achievements. His story is not just about creating or innovating exquisite dishes; it’s also about nurturing the next generation of culinary talents. His greatest contribution lies in mentoring aspiring chefs. He motivates these young culinary enthusiasts by emphasizing that ‘Dreams can Come True if You Believe — You Can Definitely Do It.’ Chef Allida’s philosophy—that “Teaching and Supporting Aspiring Chefs is the True Mark of being a Great Chef”—has influenced many successful culinary professionals.

Under his mentorship and guidance, numerous aspiring chefs who crossed paths with Chef Allida have found their own paths to success, carrying forward his legacy of excellence and mentorship to Pay It Forward. One of the grateful successful chefs under Chef Allida’s mentorship during their time at Al Ain Palace Hotel in Abu Dhabi is Mr. Philip John Farinas, who started as a cook helper in the hot kitchen as a Tempura Man.

Chef Allida considers Chef PJ one of his proudest achievements as a great chef and mentor. Mr. Farinas, also known as PJ, volunteered to be under Chef Allida’s mentorship. At that time, PJ had basic skills, but his passion and eagerness to learn Japanese cuisine led him to become Chef PJ, now working as the Head Sushi Chef at Hatsuke in France, accompanied by his family.

Aside from Chef PJ’s success, Chef Allida’s sister was also inspired to follow in his footsteps in the culinary world. She became a pastry chef at Norwegian Cruise Line. Other relatives and friends, inspired by his achievements, are now studying culinary courses under Chef Heikichi Allida’s Culinary Scholarship Program. This program sponsors and supports aspiring indigent students, helping them pursue their culinary career paths and become successful chefs.

Chef Allida’s journey embodies the idea that talent can emerge from unexpected places, and with passion, creativity, and determination, anyone can achieve greatness, regardless of their circumstances. His dedication, leadership, and mentorship have left a lasting impact on the culinary industry.