How do you feel to be the new Executive Chef of Maya Resorts?
I feel very lucky to have been given this opportunity, especially as we are entering an evolutionary phase concerning our different restaurants making this a very exciting time!
Out of all the luxury properties in Bali, what do you think makes Maya Resorts stand out?
We are an independent brand with our own unique identity and style of service, Maya hospitality is all about focusing on welcome and guest experience.
Your career has clearly given you many international opportunities. What has been the greatest benefit of working abroad, both personally and professionally?
Working abroad gives you a different perspective on the world and allows you to be immersed in different cultures, it can be challenging but it also extremely rewarding to have this openness.
What have been your greatest challenges in your professional journey?
Everyday is a new challenge!
Do you have a favourite signature dish that you enjoy creating?
I do have signature dishes that I like to recreate, maybe a couple that stand out are the “Snapper Tartare, Pickled Daikon and Coconut/Clam Cream, Dill oil” or the “Cauliflower Brioche with Parmesan Cheese”. These dishes will be on our upcoming menus.
How do you get into your “element” to make that perfect dish? What gets the creative juices flowing?
Inspiration usually comes from an amazing product, and then trying to showcase it by pairing with different or unusual flavours. The most important thing is to make delicious food!
Having accomplished so many things throughout your career, to whom do you owe your success to?
I owe everything to my previous Chefs, with whom I try to keep in touch as much as possible.
If you aren’t in the kitchen, where can people find you?
Being a chef also requires a lot of office work! And when not at work you can usually find me hiking or enjoying the beautiful nature around Bali.
If you could only eat one food for the rest of your life, what would it be?
Cheese! I am French after all…