A day in the life of an Executive Chef23/10/2018
Prepare to crave some tantalising Mauritian cuisine, as we talk spices and unique dining experiences with the newly appointed Executive Chef Guillaume Bregeat...
After working in prestigious establishments in various parts of the world, the French Chef Guillaume Bregeat has recently taken charge of the kitchens at Dinarobin Beachcomber Golf Resort and Spa.
A lifetime of passion
The new Executive Chef of Dinarobin Beachcomber was born in Poitiers in Central France "the Food and Beverage industry has been a long-time passion. I've always wanted to travel and discover new cultures, so this job is the perfect match." After obtaining his professional training certificate (BEP-CAP) at the Lycee Hotelier Alienor d'Aquitaine he left his hometown in the year of 2000 "I went to Scotland and my career took off as the swing cook at the Turnberry Hotel in Scotland."
Guillaume practiced his culinary skills in different parts of the world, including Courchevel, Switzerland, Anguilla, Martinique and Bora Bora before joining the team at Dinarobin Beachcomber as the Executive Chef. His new role keeps him very busy from devising menus and meeting with guests to preparing special dinners "One day is never like the other in this kind of work, my job is very busy but it's a great pleasure as I am so lucky to be working on one of the most beautiful beaches in Mauritius."
Creating extraordinary masterpieces
Working with local producers to obtain high-quality products, Guillaume is very passionate about turning ordinary products into "extraordinary dishes that give guests an authentic taste of Mauritian cuisine wherever possible. I love being able to show my guests new tastes and flavours and find meeting with them the best way to discover their personal preferences." He works to take local produce and seasons into account when planning new menus and a la carte dishes "of course some European items are necessary to offer guests like strawberries, raspberries... but the most important consideration is to make an ordinary product into an extraordinary dish!" At Dinarobin Beachcomber the chefs work hard to "transform every ingredient to make it a unique dining experience."
Mauritian cuisine is a treat for the senses
Since moving to Mauritius Guillaume has discovered the delightful range of aperitifs which include "samosas and spicy sweets, although I must admit I really fancy the 'gateau arouille' which is made with donut dough and tarot, served with chilli pepper dips and a glass of Chamarel Rum - delicious." For guests at Dinarobin, the popular dish of choice is the classic lamb masala curry, whilst discussing curry Guillaume declares his favourite to be "'ourite' which is very popular in Mauritius. It's a curry using local octopus which is either prepared using dried or fresh produce."
Alongside the four superb restaurants at Dinarobin you can also dine at the nearby restaurants at Paradis Beachcomber - so a total of eight restaurants all offering high standard cuisine on the Le Morne Peninsula. This gives you a wide choice during your stay with the chance to discover lots of different flavours.
If you would like to discover more about the tasty treats on offer at Dinarobin take a look at our Gastronomical delights post for further inspiration or give our friendly reservation team a call to discuss the exquisite dining opportunities available to you throughout your stay.