We had the pleasure of meeting Moorooghen Moothen, also known as Chef Kelley, Executive Chef at the Heritage Awali Golf & Spa Resort, who kindly agreed to answer our questions. A passionate chef since his beginnings in the hotel industry in 1988, he has climbed the ranks to become a recognized chef, with international experience in prestigious establishments. His cuisine highlights local products and spices, especially Mauritian cuisine, much to the delight of his customers. Let’s discover together the journey and inspirations of this talented chef.
Did you choose this profession, or did it choose you?
I chose this exciting profession.
What led you to become a chef? Your journey?
It dates back to 1988 when I first joined the hotel industry, and as I was in the kitchen every day to ensure cleanliness, I was amazed by the chefs at work.
That’s where my passion for cooking was born, and I was fortunate enough to join the team as a kitchen assistant at the request of Barry Andrew, who was in charge of the kitchen at that time.
Having the dream of becoming a great chef someday, I continued my studies at the Hotel School, the only training center located in Curepipe.
I worked as a kitchen assistant for several years.
In 1998, I received an offer to join Mr. Jean Luc Narret, and I gladly accepted the role of Chef de Partie.
I was promoted to Sous-Chef in 1999 and second to Chef Benoit Pepin.
After the departure of the Executive Chef and Executive Sous-Chef in 2000, I was in charge of the smooth functioning of the kitchen until the arrival of Michel Fredrik as Executive Chef in 2001.
I had the opportunity to climb the ranks, becoming Executive Sous-Chef for 7 years and finally Executive Chef in 2009, holding that position for 8 years.
I joined the great Heritage Resorts family in 2017 as Executive Chef until 2022, where I had the opportunity to climb the ranks again and take on the responsibility of the Heritage Awali Golf & Spa Resort kitchen as Executive Chef.
I have lived unforgettable moments during my journey as Executive Chef, including a training course at the Paul Bocuse Group training center in Lyon in 2002, a chance to attend training at the Majestic Barrier in Cannes, France in 2002, and participation in the 2018 Cap D’Estel event in Nice for Mauritian cuisine, among others….
How would you describe your cooking style?
My cuisine aims to highlight local products and spices. Above all, I love to please customers by introducing them to Mauritian cuisine.
Among your numerous creations, which one are you most proud of and why?
That’s a difficult question! Indeed, there were many creations, but among them:
A memorable evening in 1999 for the Intronization of the Disciples d’Escoffier, where Bernard Pepin and I worked on the conception of the evening.
My participation in the “Food Promotion at the Ceraton Tower Hotel in Singapore for the Mauritian Culinary Week.
I had to present a menu every day, and I still remember some dishes that were highly appreciated by guests, such as braised Palmiste in curry sauce and a tuna carpaccio with vindaye oil and soy sauce.
What is your favorite spice?
There are so many: Massala, saffron, cinnamon, cloves, cumin, star anise, ginger.
What is the kitchen utensil you can’t do without?
My knife.
If you were a vegetable?
The heart of Palmiste – it is a noble product because it takes 8 years to grow a Palmiste heart.
A dish you love to cook when you’re at home?
Violet and Palmiste gratin
What is your favorite dish?
Fried Rice
Your favorite herb?
Lemongrass, Combava and celery
A tip you would like to share with our readers?
- An excellent infusion of Lemongrass, Ginger and Honey
Preparation:
– 3 glasses of water, 20 grams of Lemongrass, 2 tablespoons of honey, 150 grams of ginger
– Bring everything to a boil for 15 to 20 minutes and let it steep
– And consume throughout the day.
- A Detox Drink to consume every morning.
Preparation:
– Blend carrot, ginger and orange + celery
To stay in shape!
Embark on a Gastronomic Expedition at Heritage Awali
