I grew up “on the sea side” of Mauritius and acquired my love of cooking from days spent with fishermen, grilling fish and also hanging around the kitchen with my parents watching meals being prepared.
​
Because of the various cultures legacy of the island of Mauritius, I have learned to prepare various cuisines, At the age of 19, seeking for experience, I joined the Royal Palm Hotel in Mauritius without pay for over a year, this was my choice, I was just wondering if I would enjoy the stress and the pressure of being a Chef.
​
Seven years later, I was managing a team of 30 as a Chef Tournant.
During the low season at The Royal Palm, I trained at several Restaurants across Europe, Caprice restaurant in England, Patrick Guilbaud 2 Michelin Star restaurant in Ireland, Chateau de la Messardiere,
Bernard Loiseau restaurant 3 Michelin Star in France and more.
​
Today I do prefer to lead by example.
“I am very pleased with all the teams, culture and the people that I have meet around the world,
I like to show them that I am not afraid to get my hands dirty.
So I get in there and work alongside them, showing them how I like it done rather than telling them.
​
At the age of 27, I was Sous Chef at The Market restaurant in Paris which belongs to Jean Gorge Vongerichten 3 Michelin star chef and owner of over 20 Restaurants before taking up a new role at
​
Barbados was an amazing Luxury Resort Hotel, I was lucky to meet lots and lots of celebrities, the wedding of Tiger woods and cooking for Michael Douglas, Catherine Zeta-Jones and much more.
I decided then to move to Dubai, One and Only Royal Mirage.
loving travelling and seeking for more knowlage I move to Thailand worked at AKA Resort in Hua Hin for few years.
​
I was missing home, I joined the Maradiva Resorts, then the Dinarobin Golf and Spa in Mauritius.
As I love to explore new countries, and felt that something was missing in my cooking knowledge ;
Middle Eastern Cuisine. I move to Azerbaijan at
The Pik Palace and Park Chalet Marriott Autograph Collection Hotels.
​
I pursued my culinary experience through Vietnam. Due to the fast booming country I wanted to learn more about Asian Food. I spent few years at the InterContinental Danang Son Tra Resort, an amazing place due to its unique location.
It was an honour to be able to be here for APEC (Asia-Pacific Economic Cooperation) and cook for all the world leaders.
​
My mentor Chef Richard Ekkebus that I have been working with for 8 years at the Royal Palm Mauritius and Sandy Lane Barbados, a tough Chef an such a great mentor.
He is the one that motivate an Island boy to travel the world and to discover and to learn about food, spices, cultures and more.
​
My inspirational chefs are Michel Bras, Jean George, Grant Achatz, Pierre Gagnaire and many more.
​