At LUX*, each moment matters: we’ve banished thoughtless patterns and created simple, fresh and sensory experiences to indulge you throughout your stay with us. We’re here to surprise and delight our guests with creative details that make the ordinary truly extraordinary.
THE LUX* EXPERIENCE APP
Check in. Order breakfast in bed. Become familiar with our restaurants. Book a table. Or a LUX* Me spa treatment. Build your own calendar of events. Your stay your way.
Perusing LUX* Magazine is a lot like wandering vibrant streets with hidden gems, artist filled neighbourhoods, colourful towns with brightly painted murals, eclectic cafés and piquante street cuisine.
REASONS TO GO LUX*
We go on holiday to escape the routine… Stay at a conventional resort and before long you’ll know where everything is. That won’t happen at LUX*. We’re in touch with our impromptu side, and we love surprising you with delightful pop-up treats.
Lighter, brighter holidays shouldn’t cost the Earth. And with the help of our guests, they don’t have to. At LUX*, we recognise that we have a duty of stewardship over the places we operate and the planet we inhabit, and we strive to achieve complete carbon neutrality in every LUX* Resort & Hotels.
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 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.
After years of experience around the world, China's 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 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.
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.
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.
The US-born chef Henry Jordan, the Executive Chef of LUX* North Male Atoll, has over 15 years of experience all around the world, getting his start in Michelin-starred restaurants such as Daniel & Jean George of New York. His journey has brought him through some of the world’s finest resorts such as Four Seasons Seychelles, Aman Resorts Indonesia, Six Senses Singapore and the Michelin starred Elements Restaurant inside the Okura Prestige Bangkok Hotel where he was the Chef de Cuisine. Chef Henry has redesigned the current offerings and is introducing an entirely new culinary experience in each restaurant to help our guests celebrate life.
Growing up in Sao Paulo, Brazil, Chef Lucas sits on a remarkable history of working in luxurious five-star hotels and Michelin Star Restaurants aound the world. He always pushes his team to innovate, express themselves through the language of food and to cook with the heart. On his time off he travels around the globe to try different ingredients, dishes and techniques both from Michelin star restaurants and street food markets. Since 2019, Chef Lucas’ focus has been sustainable cooking and locally sourced food.