Since 2019, Chef Marco Casolla has developed a deep connection with Mauritius. Drawn in by his family ties, the warm hospitality of the locals, and the wealth of regional ingredients, he has found a source of lasting inspiration. For Marco, Mauritius is more than just a destination; it is a land where perpetual summer meets culinary innovation.
Exceptional ingredients at the heart of his cuisine
When reflecting on the island, Marco Casolla is quick to praise the quality of the fruits and vegetables he has encountered. One standout is the Agria pineapple, which he transforms into a unique pizza featuring suckling pig and jam. Another is the mango, which he savours despite it being out of season. Yet, his true favourite remains a local organic tomato grower situated just a few kilometres from the hotel. ‘His tomatoes, peppers, and aubergines are nothing short of extraordinary,’ he exclaims.
A harmonious collaboration with the Heritage Awali brigade
Chef Marco did not embark on this journey alone; he brought with him a spirit of collaboration, working closely with the team at Heritage Awali. ‘A chef is much like a conductor, setting the pace, but it is the team who play the melody,’ he reflects. During his stay, he thoroughly enjoyed sharing his techniques and learning from the local chefs. ‘I take great pleasure in seeing the teams immerse themselves in new ideas, stepping out of their comfort zone,’ he shares.
Adjusting to the local climate required some fine-tuning of his recipes, especially when it came to his signature pizza dough, which typically undergoes a long fermentation process. ‘We increased the salt content to slow down the rising process, accommodating the heat and humidity,’ he explains—a testament to his commitment to blending his expertise with the island’s unique conditions.
A journey of immersion and connection
This visit was not Marco’s first interaction with the Heritage Awali team. He fondly remembers his inaugural beachside dinner, where he discovered Indian flavours meticulously crafted by the hotel’s chef. ‘It was the first time I had tasted such a meal, and my wife was equally captivated,’ he recalls.
Marco’s culinary philosophy revolves around interaction and connection. For him, cooking extends beyond preparing dishes—it embraces collaboration with teams, partnerships with producers, and, ultimately, creating moments with guests. ‘Cooking is not merely about serving a meal; it is about sharing an experience, an emotion,’ he emphasises.
Celebrating Mauritian terroir and passion
Chef Marco’s appearance at Heritage Awali on February 12th was memorable. Every member of the team present, fully engaged from 8:30 pm to midnight, uniting their efforts. ‘It’s this collective energy that brings a service to life,’ Marco asserts.
With his passion for local ingredients and his inclusive approach to the kitchen, Chef Marco Casolla crafted an indelible moment at Heritage Awali, an homage to the flavours of Mauritius elevated by the dedication of a master chef.
An unforgettable evening at C Beach Club
Following his time at Heritage Awali, Chef Marco joined forces with the team at C Beach Club for a second, and equally remarkable dinner. The atmosphere was both relaxed and sophisticated, allowing guests to savour dishes that seamlessly blended Italian and local influences, all while taking in the idyllic beachfront setting.
The evening served to deepen the rapport between chefs and local teams, reinforcing the values of gastronomy and togetherness that lie at the heart of Heritage Resorts.
A culinary adventure worth discovering
The dining experience with Chef Marco Casolla is just a glimpse of what awaits throughout the year at Heritage Resorts & Golf. With a diverse culinary calendar, the resort group brings renowned chefs and local artisans to the forefront, celebrating the island’s rich gastronomic heritage. Each event offers a chance to embrace fresh ideas and create unforgettable culinary memories. Keep an eye out for upcoming experiences—your next gourmet adventure could be just around the corner!
