Pacific chef turns daughter’s allergy journey into call for better support

Auckland chef ‘Ana Ma’ilei Savio is calling for stronger, culturally grounded support for Pacific families dealing with severe food allergies, saying awareness is still not keeping pace with rising cases.

Savio says her own experience managing her daughter Gia’s life-threatening allergies has pushed her advocacy, food innovation, and community education.

Gia is anaphylactic to dairy and also allergic to eggs, wheat, soy, and dust mites.

“My daughter suffers from food allergies… milk, butter, cream, yoghurt, anything that derives from cow’s milk,” Savio tells Filipo Motulalo on PMN Tonga.

At the time of diagnosis, Savio says she changed her own diet while breastfeeding and worked closely with medical specialists to manage Gia’s eczema and sleep issues.

Over time, Savio says the experience reshaped how she sees health, food, and wellbeing.

'Ana Ma'ilei Savio used traditional plant-based food to promote wellness and cultural connection. Photo/Vegan Society

“When she heals, I heal. The body, mind and soul, it’s connected to our DNA and to our ancestral land, our whenua, our culture. It tells a story of ancestors and the ones that came before us.”

Born in Tonga and of Tongan and Sāmoan heritage, Savio says her approach to food has been shaped by both cultural knowledge and international hospitality experience.

She also points to her time working overseas, saying awareness levels varied widely.

'Ana Ma'ilei Savio creates meals and catering that are grounded in culture and wellbeing. Photo/Facebook

“Many traditional Pacific diets did not include dairy, and for my family, returning to those kinds of foods has become part of managing modern allergies,” she says.

“In Italy, vegan food was naturally allergen-friendly because it didn’t contain eggs or dairy. In the UK, allergy awareness in hospitality was much more advanced, with clear labelling and training.”

'Ana Ma'ilei Savio provides office catering focused on health and wellbeing. Photo/Facebook

Savio says returning to New Zealand in 2019 made her aware of gaps in allergy awareness and support, which led to create Gia’s Grab&Go, a food business focused on dairy-free, plant-based, and low-allergen meals.

Savio is now a volunteer board member with Allergy New Zealand and says Pacific representation in allergy advocacy is critical.

“It’s important that we have a voice at the table, especially if we have the highest statistics in food allergies,” she says.

“Pacific and Maori communities and Asians are known to have the highest reports to A&E with anaphylactic shock or severe allergy reaction.”
Watch Rodney Gomes and 'Ana Ma'ile Savio's full interview below.

Savio says her work is about more than food, it is about helping families feel safe and informed. She is hosting a food allergy awareness meal and discussion this week to bring families, chefs, and health officials together.

“It’s not just about one meal or one event. It’s about long-term change, and helping families feel confident and safe with food.”

Rodney Gomes, head chef ofLunar Restaurant, is collaborating on the event. “Together with Chef ‘Ana, we’re bringing Pacific and Asian cultures together through a six-course plant-based menu,” he tells PMN Tonga.

“The dishes are focused on flavour, texture and storytelling, but also on keeping allergies in check and supporting wellness in our communities.”

The event includes a kava tasting and guest speakers from Allergy New Zealand and Coeliac New Zealand.

Savio says she hopes the event encourages more Pacific families to talk openly about allergies, food safety, and long-term wellbeing, and to feel less alone in managing them.

The 8th Chefs Pacific Six Course Kai is taking place at the Naumi Hotel, Auckland Airport on Friday 15 May from 6pm.