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LUXURY HOTELS IN MAURITIUS, MALDIVES, REUNION,
CHINA, TURKEY, U.A.E & VIETNAM
FOOD GLORIOUS FOOD
Sichuan Masterchef Tang Xi Bing
After years of experience around the world China Sichuan Masterchef Tang Xi Bing brings his homeland stories to Duck Laundry, LUX* Belle Mare where he blends traditional and contemporary to offer a unique sophisticated Chinese cuisine. You will always find the brightest smile on his face as he treats his guests with the impressive art of hand-pulled noodle and ensures a very special food experience for every minute spent at Duck Laundry.
Chef Doorgesh Sanchurn
Chef Doorgesh Sanchurn has developed an expertise for local tastes. If you meet him at Banyan, the Island Kitchen in LUX* Grand Gaube, he will admit that his favourite dish is the Mauritian fried noodles that reminds him of his earliest, most vivid food memory as a child. Chef Sanchurn loves being able to share the unique flavors from diverse culinary influences, while showcasing the Mauritian food culture.
Before dropping his suitcases at LUX* Belle Mare, Nicolas Baubé has officiated in numerous 5 star palaces, resorts and hotels in Europe, Middle East and the Indian Ocean. With his expertise and vision of the local cuisine, the new executive chef is willing to make the residents of LUX* Belle Mare discover a mix of flavors, textures and cultures that would awaken their senses. His objective: bring a touch of freshness and innovation that will meets the culinary expectations of LUX* Belle Mare.
Chef Pascal Galette
Chef Pascal Galette brings years of experience and creativity to LUX* Belle Mare and Café LUX*. Under the command of the young Executive Pastry Chef, artful desserts are created that range from the familiar to the unexpected. If you ask him what his favourite dessert is, he will tell you the mille-feuilles which he now masters to perfection and that leaves a trademark, visual and tasteful memory that immediately wins you over.
Chef Vineet Bhatia
AMARI BY VINEET
For a dash of Asian spice, head to Amari by Vineet, the resort’s new Indian restaurant – a clean-lined but opulent space for the Michelin-star chef’s scintillating fare. A leading light in the reinvention of Indian cuisine, Chef Vineet Bhatia won his first Michelin star at Zakia in London in 2001, followed by another in 2006 for his personal venture 'Rasoi' in London as well as in 2009 for 'Rasoi by Vineet' in Geneva. His masterful technique makes the textures and flavours of India shine, in sumptuous, subtly spiced dishes with contemporary flair.
Chef Suksan Supprasert
To know Chef Suksan Supprasert is to like him. You will always see a smile on his face and for very good reasons. His dedication and enthusiasm at East Restaurant, LUX* Le Morne was rewarded by an award for best Thai restaurant in Africa in 2016. Chef Supprasert brings the taste of his homeland Thailand to Mauritius and shares his everlasting cheerful mood to make your experience at LUX* Le Morne unforgettable.
Chef Philippe Agesidame
Chef Philippe Agesidame, Executive Chef at LUX* Saint Gilles knows all the secrets of traditional creole cuisine. He has invaluable experience and mastery skills when it comes to emulating the tastes of Réunion Island in a sophisticated but yet traditional way. Chef Philippe brings all the flavours of his island to life on the wood fire of the famous Carry’s Bar. We dare you to leave LUX* Saint Gilles without testing his « Rougaille Saucisse » the local must-try dish.
Chef Anthony Toshio Kando
At Umami, LUX* South Ari Atoll, Chef Anthony Toshio Kando crafts dishes to perfection. He impresses with his skills, speed and creative precision demonstrated right before our guests' eyes. From the precisely sliced fish, to the subtly seasoned rice, he creates the finest Japanese cuisine which delightfully completes the amazing Maldives experience in spectacular style.