FOUR SEASONS RESORT MAURITIUS AT ANAHITA APPOINTS OLIVIER BARRÉ AS EXECUTIVE CHEF
Born and raised on Réunion Island, a French territory off the coast of Madagascar, Olivier Barré's 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. |
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FOUR SEASONS RESORT MAURITIUS AT ANAHITA APPOINTS OLIVIER BARRÉ AS EXECUTIVE CHEF
Born and raised on Réunion Island, a French territory off the coast of Madagascar, Olivier Barré's 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. |
Category: Africa Indian Ocean - Mauritius - Industry economy
- Careers
- Appointments - Hotel opening
This is a press release selected by our editorial committee and published online for free on 2024-07-04
 Olivier Barré, newly appointed chef at Four Seasons Resort Mauritius at Anahita
Photo credit © Four Seasons Hotels & Resorts
Noted for his culinary talent, Olivier’s exquisite dining experiences were at the forefront during the launch of the resort on Desroches islan., “It was one of my most memorable experiences, having curated the unique culinary design of the Resort,” he shares, adding that the move to Mauritius was a natural one, “I thrive along the seacoasts, drawing inspiration from countries along the line.”
The Journey
Olivier 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, Olivier 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,” Olivier recalls, who reflects the discipline of a soldier and carries the composure of a diplomat.
Olivier’s passion won him placements at Michelin-recognised restaurants in France alongside renowned talents such as Yannick Alleno and Joël Robuchon.
For Love of the Game
Olivier’s first love is rugby, a sport that shaped his life as a chef. “As in rugby, you need to think tactically and proceed confidently: you have to win the service to please the people, and the service is different every night,” he compares.
Olivier is both humble and respectful, like an accomplished sportsperson. He treats every night at the restaurant like the end of a match - shake hands, forget tensions, and await the next game, “It is a tough game played by gentlemen,” he smiles.
The Resort boasts seven restaurants that showcase the culinary diversity of Mauritius. Olivier knows that keeping his composure and playing as a team will continue to drive culinary excellence and innovation.
Embracing the Island Life
From the land of beautiful swaying palms, this chef now is gearing up to break the ice with his new clientele and is ready to go fishing to bring the fresh catch to his menus, “My first experience of fishing was in Mauritius,” he says, sinking into the fresh sea air.
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.
“This strengthens my ability to please,” he smiles.
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