Chef Uhaina Tar

I am of Polynesian origin, but I left my little paradise to study in France. Before entering the culinary world, I graduated as a nutritionist/dietitian. I attended one of the prestigious culinary schools in the world, the Paul Bocuse Institute. Bocuse, one of the pioneers of French cuisine. After graduating, I gained experience in Michelin-starred establishments, worked alongside Meilleur Ouvrier de France chefs (The most recognized title in the gastronomy industry), and even managed restaurants in the city of Lyon. I then shifted her focus to the catering industry, where I've been working for the past 3 years.