ITALIAN

Executive Chef
Enrico Rodati

Born in 1966

BIOGRAPHY

At eleven, Enrico already knows what he wants to do. He will be a cook. For him, cooking rhymes with curiosity and generosity. He studied in Rome in starred restaurants such as Rosetta and Lord Byron before flying to Egypt and the Villa d’Este at Conrad. From Rome to Seoul, from Singapore to Japan, he learns the delights of Asian cuisine. Thai, Chinese and Indian cuisine reveal subtle compositions that Enrico acquires. The attention to detail and aesthetics in the presentation are inseparable from pleasure is what he learned in the land of the rising sun. Since 2007, this globetrotter of kitchens has settled in Mauritius at Heritage resorts. His inventive cuisine has reached maturity. He combines the Mediterranean inspiration of his Italian roots with oriental refinement. His cooking always tells a story.

MY FAVORITE HONEY

The extraordinary fragrance of Niaouli honey is ideal for cooking bushmeat and red meat in general. The acidity comes out with the intense scent of flowers. Niaouli is the one I prefer!

RECIPE WITH HONEY FROM NIAOULI

NIAOULI

Trilogy of brown pig,
lacquered with Niaouli honey.