Jacob appointed head chef at St. Regis Mauritius

The St. Regis Mauritius Resort has announced the appointment of Mauritian native Didier Jacob as its new executive chef.

The five-star luxury resort situated on Le Morne Peninsula, the most south-westerly point on Mauritius, welcomed chef Didier to the property to oversee the culinary operations.

Didier leads a team of 90 to steer the resort’s five gastronomic destinations.

Born in Mauritius, Didier returns to the Indian Ocean island after spending 23 years working across the globe with a number of luxury properties, including resorts in Dubai, Barbados and Thailand.

Most recently, he served as executive chef at the InterContinental Danang Sun Peninsula, a five-star luxury resort in Vietnam. 

Didier said: “After many years spent in the catering trade across the world, observing and learning first-hand the craft of cooking, I am delighted to return to my home country of Mauritius, to join the team at The St. Regis Mauritius Resort.

“I endeavour to implement my own cooking style which combines local home-cooked Mauritian cuisine and classical French gastronomy.”

During his successful career, Didier has worked alongside celebrated Michelin-starred chefs including Heston Blumenthal, the late Bernard Loiseau and Pierre Gagnaire.

Damon Page, area general manager at The St. Regis Mauritius, commented on the new appointment: “We are very pleased that we have been able to recruit an executive chef with the culinary depth and diversification as chef Didier.

“We believe his international experience and varied background will help us curate and deliver exceptional culinary experiences for our guests.

“We look forward to showcasing his flair of flavours and the culinary enhancements he will introduce to the resort.”

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