Director and Executive Chef at Atlantic Union College
South Lancaster, MA
Sualua Topolo began his culinary journey in 1979 as a teenager working in the pot and dish room at a Meals-on-Wheels program in San Francisco. This humble beginning inspired him to study Culinary Arts at San Francisco City College from 1976-1978. His first chef’s job was at Host International, Charley Brown’s Restaurant; an upscale steak and lobster house in 1979. Since that time he has held positions as Sous Chef, Chef Departie, Chef Tournant, and Line Cook for such prestigious companies as the Intercontinental Hotels, Hyatt Regency, Lacosta Hotel and other fine restaurants.
Sualua is a native of the beautiful island of American Samoa where he returned in 1989 to serve as the Executive Chef for the Rainmaker Hotel as well as the Pacific Islands famous Sadie’s Thompson Inn.
He has served as an exclusive chef for three governors of American Samoa preparing meals for dignitaries, members of Parliament, heads of state, the King of Tonga, Congress and Senate members.
In 2000 the call to teach, study and practice a vegan life style lured him back to the academic world. He began studying at the Living Light Culinary Arts School for Raw Food and the world renowned Weimar Institute’s Culinary Arts program, known for their successes in reversing diabetes.
Sualua’s passion is teaching vegan culinary arts. He is currently the Director and Executive Chef at Atlantic Union College which boasts an all vegetarian campus and features an all Vegan Culinary Arts program located in South Lancaster, MA. He also teaches Vegan Culinary Arts for the Cancer Project based out of Washington, DC. This program promotes the vegan diet along with the scientific studies as a means of preventing cancer and maintaining one’s health after being diagnosed with cancer.
He has traveled throughout the United States and the Pacific Islands sharing his passion and expertise for the vegan/plant-based diet. He loves teaching people how to prepare tasty and attractive vegan dishes. His presentations include tips on nutritional and medicinal benefits of the plant-based diet.
He has presented vegan cooking classes before the US House of Representatives, members of Congress and their staffers on Capital Hill, been featured on the 3 ABN TV Food for Thought series and has been the subject of numerous articles in both the newspapers and magazines.
In October of this year he will be presenting at the Boston Vegetarian Society Festival. He is currently writing a culinary arts textbook for academic training.