Chef Vicky Joel Anseline

I am a culinary chef with 18 years’ experiences in the Hospitality industry, I have gained a higher level of Culinary skill and competences in food products and cooking. I take pride in delighting clients with delicious meals prepared to the highest standards. . Moreover, my 18 years on the job experience has afforded me a well-rounded skill on hospitality, attitude, knowledges, Guests satisfaction and productive person with a mission is to exceed Customer Expectations, and I have earned a reputation for doing precisely that throughout my career. I started study in the Hotel School of Mauritius in the year 2001 with a stage as Apprentice in the 5 Star Hotel LUX Le MORNE, after two years over there, i started to move in another 5 Star Hotel Le Shandrani Resort to increase my skill and knowledge as commis cook for one year. Then i get a opportunity to for part of the pré-opening team of the 5 Star hôtel Heritage Le Telfair Golf and Spa in the year 2004 till 2012, where i have learn preparing a wide variety of unique appetizers, soups, starters, main course and dessert creation. Proficient in numerous cooking techniques and cuisine with talent with different ingredients from countries around the world including France, Italy, Australia, Japan, Thailand, Spain, Asian, south America and Middle east. After that i moved from differents 5 Star Hotel like St REGIS, SO SOFITEL, GRAND CENTARA, RADISSON BLU and Attitude hotel, this have gave me maturity in the culinary art of cooking. I think that my 18 years’ experiences and more than 6 years’ management’s skill experiences in 5-star Luxury Hospitality Hotels have given me exceptionally innovative culinary skills, modern talented creativeness, hardworking, flexible, highly organizational skills and pro-active in every situation. I have got good training from different foreign Culinary Executive Chefs from (France, Italy, Germany, Japan, Thailand, Australia, Vietnam, Malaysia, Malta, Indian and Middle-East ) come from various Star Luxury Hotel and some of them are Michelin Chef with one to three star, Escoffier chef, Cordon bleu and Meilleur ouvrier France. The expériences as chef has given me wide variety of culinary skills in the planning, directing, managing team worker with good interpersonal skills and supervising of food preparation and culinary activities in a busy environment. MY LOVE AND PASSION IN LIFE IS TO COOK GOOD FOOD FOR PEOPLE, TO MAKE THEM DELIGHTED AND AMAZED.