Chef Vicky Joel Anseline
Private Chef In Port Louis
Get to know me better
I am a Culinary chef with 19 years of experience in modern and old cuisine. I have start learning cooking at the age 10 with my mum
I am a culinary chef with 19 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 have done diploma in Culinary Production in the years 2001 till 2003 in the Hotel School of Mauritius
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 LE MORNE HÔTEL, after I continued my Culinary adventures in SO SOFITEL MAURITIUS. Then I got the opportunity to form part of the pré-opening of the GRAND CENTARA HOTEL IN MAURITIUS and the pré-opening of the RADISSON BLU HOTEL IN MAURITIUS. I continue my adventure in th COIN DE MIRE ATTITUDE HOTEL and finally I get the opportunity in the Healthcare as Production Manager for the Diet Menu for patients, 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.
More about me
For me, cooking is...
is the science of food by creating delicious and inventive masterpieces of dishes. its my lifetime, my pleasure, my adventure and my passion.
I learned to cook at...
at the age of 8 with my Mum, i spent a lot of my time in the kitchen with my mum, who teach me a lot and i thanks her for always supporting me
A cooking secret...
is simply " LOVE what you do", you have to cook with love and also creating new thing with love, at the end the person who eat it will feel it.
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