High standards lining up with luxury at its best… The Indian Ocean surely encompasses such an ultimate destination and it can boast the sumptuousness and refinement required to host the most glamorous hotels… Auspicious as adventure getaways, they seduce Chefs from all around the world, who find there the highest sources of inspiration to relish holiday-makers looking for new tastes. Luxury has met three travel and gastronomy adventurers whose reputation already resonates around the globe.
Elie Fischmann – Executive Chef, Four Seasons Resort Seychelles
“I was raised in a family with the strong belief that every single meal is an occasion to share values, memories and stories”. Born in Provence, Elie Fischmann’s early years have revolved around a fondness for the art of cooking, leading him to rapidly develop a pronounced passion for culinary arts in the midst of his family circle. Having been trained by renowned key figures such as Paul Bocuse, Alain Ducasse or his mentor Jocelyn Herland, his logical next step has been to take a leap of faith beyond the oceans and continents, to settle down, in 2018, at Four Seasons Resort Seychelles. Leveraging on a fine fusion of tradition, innovation and local identity, the chef finds in The Seychelles’ multicultural richness a source of creativity where quality products, team work and humane values harmoniously join in to showcase his talent.
David Pooley – Executive Chef, One & Only Reethi Rah, Maldives
Sydney-born, David Pooley took seriously his role as his grandparents’ assistant in their cafe, to become acquainted to the freedom and creative knowledge involved in the trade. After having worked in different refined top-notch restaurants, such as Quay in Sydney, he embarked on an Oriental journey oriented towards luxury hotels. Being fond of the sea and island life and cultures, he crossed the ocean to anchor his know-how in the midst of One & Only Reehti Rah in The Maldives in 2017 – where the excellent reputation of the resort hoisted a new culinary journey punctuated by romanticism, luxury and a pinch of magic. A faithful advocate of simplicity and authenticity, his inspiration is prompted by daily life, his immediate environment and his clients alike. As he states, “To work as a chef, it takes a great deal of dedication and a true love for what you do”. And he does so while being proactive on innovation and nurturing an everlasting outlook on the world.
Michel de Matteis – Executive Chef, Royal Palm, Mauritius
Born in an Italian family, Michel de Matteis has fallen since a very young age into the cauldron, so much so that his favourite game was to pretend to be a cook. His skillful handling of a ladle amidst empty pans was just a good omen for the future, in fact growing into a true vocation. His first culinary experiences brought him to prestigious hotels and restaurants in Europe – including the much sought-after Hôtel Mirabeau in Monaco – and he was even crowned by several gastronomy prizes. Fifteen years ago, Michel de Matteis set sail towards Royal Palm in Mauritius Island to kick off a neo-Mauritian cuisine, subtly enhanced by a French touch. Being a Chef is like playing endlessly a tune on a magical stage where hundreds of notes are played simultaneously, a place where one becomes ubiquitous, juggling between finance, creation, clients’ relation and craftsmanship.