Being born and raised in Mauritius, it was only natural that I started my career in a Mauritian establishment, namely, Le Paradis Hotel in 1974. I then joined the Trou Aux Biches Hotel where I had the chance live the most fulfilling years in my culinary adventure, before heading to Qatar and Iraq in order to gain valuable experience, and perfect myself.
During the following years, I represented the Beachcomber company in South Africa, mainly in Cape Town, Durban and Johannesburg which in turn lead me to proudly represent Mauritius as part of a tourism promotion in Bahrein.
Blessed with a willingness to learn and an endless curiosity regarding new flavours, I set sail in 1996 to Gubbio, Italy, to perfect my skills in Italian cuisine after which I moved to Fribourg, Germany for yet another training, this time, in European Gastronomy.
After these enriching experiences I moved back to Mauritius and had the honour to participate in the grand opening of two renowned hotels, the Prince Maurice Hotel (in 1998, along with the chef Lionel Auvray), and the Plantation Hotel (in 1999, as an Executive-Chef).
Lately, I had also been working as an executive sous-chef at the Sofitel Hotel before taking on the enriching challenge of working at the Big Willy’s restaurant as their chef since November 2014.
(source: http://www.bigwillys.mu/restaurant/ )
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