MAURITIUS | Olivier Barré has been appointed as Executive Chef at Four Seasons Resort Mauritius, a tropical retreat in the Indian Ocean.
Born and raised on Réunion Island, a French territory off the coast of Madagascar, Olivier Barré had an attraction to the ocean as an “island boy” brings him back to Four Seasons as the Executive Chef at Four Seasons Resort Mauritius at Anahita.
“The waves and water add to my well-being and sharpen my focus,” said Barré, who was previously at Four Seasons Resort Seychelles at Desroches Island and Seychelles Mahe during a previous stint with Four Seasons.
Noted for his culinary talent, Barré’s exquisite dining experiences were at the forefront during the launch of the resort on Desroches island.
“It was one of my most memorable experiences, having curated the unique culinary design of the Resort. I thrive along the seacoasts, drawing inspiration from countries along the line.”
Barré stepped into the kitchen much later in life. What started as a desire to join the military to study engineering was transformed into a penchant for whipping up a culinary variety. Soon, Barré set foot into the kitchen after enrolling at Institut Paul Bocuse, later assisting Alain Lecossec, a Meilleur Ouvrier de France, at the school’s onsite restaurant, Saisons.
“My father suggested: the kitchen too, is akin to the military with the staffing and ranks,” he recalled.
The passion that Olivier Barré has won him placements at Michelin-recognised restaurants in France alongside renowned talents such as Yannick Alleno and Joël Robuchon.
Fishing has long been a favourite pastime for Olivier Barré, who has previously caught seafood served in his restaurant before. Grilled seafood and dry-aged steaks are his highlight offering, while offering a consistency of standard and creating a lifetime of memories. From dishing out an array of picnic-ready fare to pairing it with tropical cocktails and more, he understands the clients’ tastes as they share their passion for how they’d like their catch prepared.
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