Immerse yourself in the world of Quentin Richer as he shares insights into his career, culinary style, and passion for locavore and sustainable gastronomy.
What motivated you to become a chef and how did you start your career?
Well, I spent a lot of time at the table with my family, especially my grandmother. So, that was my introduction to gastronomy. After that, it was the hospitality school that gave me the opportunity to gain work experience and guided me towards my first job in a restaurant.
Can you describe your culinary style?
It’s difficult to define a precise culinary style. Here at Heritage Le Telfair, a 5 star-hotel in Mauritius, we offer several types of cuisine, which require the ability to adapt to different styles.
My approach is to maintain a locavore philosophy, working with local produce, favoring freshness and the use of spices, while paying tribute to the rich and diverse Mauritian terroir.
Describe a typical day as an Executive Chef and your main responsibilities.
Our days are varied. I often start with administrative tasks, such as managing emails, following up on requests and orders, as well as handling general administrative matters.
We have a morning meeting every day at 10 am, where we review customer arrivals, departures, and feedback, which we process during the day.
After that, much of the day is devoted to operations. We ensure that we are close to our customers and our teams to ensure their satisfaction.
How do you integrate sustainability and local ingredients into your operations?
The use of local ingredients is natural for us, given our rich Mauritian terroir and our very close suppliers. In terms of sustainability, we have a dedicated sustainability team that helps us manage waste and minimize the use of plastics, particularly at our events. When we welcome guest chefs to the hotel for events, we provide them with a list of nearby local or imported products to ensure that our commitment to sustainability is valid and long-lasting. Of course, this presents many challenges, but we are gradually working towards our sustainability goals.
What do you hope customers will take away from their dining experience at Heritage Le Telfair?
I want our customers to remember not only what they ate but also the time they spent at the table. A customer who leaves the table remembering the flavors of their meal is a satisfied customer who has been impacted in a special way. I also hope that they take away memories of the atmosphere, the service, and the setting because eating is much more than what’s on the plate; it’s a complete experience. All in all, I hope we can offer them memorable moments every time they visit.
What advice would you give to young chefs?
To a young chef today, my advice would be to be patient and aware that there is a long way to go. It’s essential to adopt a persevering attitude and to recognize that progress in this profession takes time. You must accept that it may take time to achieve your goals, but you also have to know that you’re constantly learning. A chef is constantly learning, so I would say that patience is essential.
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