After 34 years, the Chief of Chefs at the iconic Rabaul Hotel has finally retired, marking the end of a life spent not just cooking meals, but feeding the community.
Felomino “Papa” Solis, now 80, stood quietly in the conference room during his farewell dinner. His eyes shone as laughter, tears, and decades of stories from staff and the Rabaul business community filled the room.
His departure closes a living chapter for the “Grande Dame of ENB.” Hotel owner Susie McGrade calls Papa Solis “a living, breathing part of the community’s story.” He was foundational support for the family-run hotel, which never closed its doors even during the 1994 volcanic eruptions.
For Susie, Solis was the bedrock. “He was my right-hand man. Always consistent and constant,” she says, noting his rare absences.
Susie adds that Solis’s professionalism was matched by his role as a mentor. “He was also our friend… and a great trainer. He trained hundreds of staff over the years.”
Staff member Janet Sasere reflects on the mentorship shown by the retired chef. “This mentorship had a uniquely close bond. He was very close to us, and we are so thankful for all those years of training. His patience with the kitchen staff and the time he took with them has given them a very unique skill.”
Papa Solis’s personal motto “the customer always comes first, no matter what life throws at you” became the hotel’s creed, a promise he kept through 34 years of service.
This commitment came at a devastating cost. He endured the loss of a son and, recently, his beloved wife, who died two years ago.
“He never made it to say goodbye… she died before he arrived home,” Susie recounts, the pain of travel delays still fresh. Amidst that hardship, a cherished memory endures: Solis at Lakunai airport, greeting Susie and her newborn daughter Rosie. “These were the golden years for us all,” Susie says a joyful moment suspended before the volcano erupted 18 months later, strengthening an indestructible family bond in ash and hardship.
Now, Susie confronts his absence. “As you get older, change is hard to adapt to… It sometimes affects your business not having super-skilled, experienced staff like the old, long-serving ones.”
As Felomino Solis took his final walk from the kitchen, he left behind a team equipped with his unique craft and the indomitable heart of the Grande Dame.
