Suraj Chayetun

Executive Chef

I am Chef Suraj, having cooking in my veins since childhood. I was urged into the cooking art of pleasing guests by joining the Victoria, part of the Beachcomber Group of hotels at the age of 17.

Seeing my determination and feel good factor in the midst of the cooking area, I was sponsored by the Victoria Hotel to attend the Hotel School of Mauritius from where I graduated after one year of intense training.

I was privileged to work on the Club Med 02- the largest sail ship in the world- for six long years- acquiring the secret of cooking international dishes and, menus from world renowned Chef Bernard Bouic and Chef Rioux. I have been privileged to taste more than 500 different dishes worldwide and this has favored me to learn world different customs, traditional, beliefs, dishes, spices and tastes.

Back from the cruise ship in 2006 I joined the Meridian Hotel as Chef de Partie and was later appointed at Le Pescatore- one of the finest cuisine on the island of Mauritius. I participated in the opening of my first Five Star Hotel- The International- of which I was the Head Chef for the main restaurant and I have been there for seven years. Having acquired a national reputation in Fine Dining, I was approached to join Le Veranda group of Hotels as Executive Chef for which I worked for Five Years.

I am now the Executive Chef of Le Cardinal Executive Resort - A five-star Boutique Hotel- specialized in Fusion Kitchen and having special talents for Local seafood, both their spices and vegetables.