Private Chef in Mauritius

Restaurant-quality dining in your villa

A private chef for villas in Grand Baie and the north, Tamarin and Le Morne in the west, Bel Ombre in the south and Belle Mare on the east coast. I cook every meal of your stay, from tropical breakfasts to fish cooked over fire on the beach.

Mauritian food blends Creole, Indian, Chinese and French cooking, so I work with rougaille, octopus curry, palm heart salad and dholl puri. The lagoons and open sea give me fresh tuna, snapper and octopus, and I use local vanilla, chillies, tamarind and island fruit. Mauritian rhum agricole from sugar cane finds its way into sauces and desserts.

I have spent a decade in Michelin-starred kitchens, as Sous Chef of R&D in the Noma group and Head Chef at Kokkeriet, and I bring that standard to every table I cook for. My story.