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.