MAURITIAN

Chef
Baudoo Sanawaaz

Born in 1983

BIOGRAPHY

Sanawaaz started as a waiter at the Hilton hotel in Mauritius. Then, he takes a passion for cooking and works hard to go out after nine years spent behind the furnaces of several prestigious establishments. It is formed by Michelin-starred chefs like Heinz-Beck (3 Michelin stars) in Rome, by Laurent Peugeot and Serge Goulloumes (1st Michelin star). In 2011, he worked with Philippe Rozel at Heritage Awali and completed a 3-month internship in the Maldives with the Starwood group. He is now executive sous-chef at Westin Turtle Bay in Balaclava.

MY FAVORITE HONEY

Baobab Honey

RECIPE WITH HONEY FROM BAOBAB

BOABAB

Letchi in jelly and roasted fig with honey
Baobab, salted meringue with herbs
and goat cheese sorbet

LETCHI