Six Senses Zighy Bay spices up its culinary offer with the Executive Chef, Sébastien Pinson within his family.
With over 25 years of culinary experience, the French-born chef has worked in some of the world’s most exotic destinations, including Canouan in the Caribbean, the Maldives and Haiti, as well as Michelin-starred and award-winning restaurants.
His culinary journey began at a very young age under the influence of his two grandmothers, but it was not until his time with chef Jérôme Bodereau, previously chef de cuisine of Alain Passard, that his passion for cooking took hold. flight. “Doing a culinary school at the Lycée Hôtelier St Joseph formally prepared me to become a chef, but it was chef Jérôme who taught me respect and a love of food,” shared chef Sébastien.
Specializing in French cuisine, Chef Sebastian’s bold cooking style is heavily influenced by his passion for Asian and South American culture. While admitting that classic French cuisine can be bland at times, he puts his mixed Franco-Haitian heritage to his advantage by pairing traditional French cooking techniques with the strong flavors of Creole cuisine.
In his latest role at Six Senses Zighy Bay, Chef Sébastien is responsible for managing the operations of the resort’s 82-villa resort’s four restaurants, in-room dining and exclusive dining experiences for which the resort is renowned.
Commenting on his new position, Chef Sébastien says: “Being appointed Executive Chef at Six Senses Zighy Bay is without a doubt a highlight of my career. I see the resort not just as a premier wellness resort, but as a culinary destination in its own right”
“It’s so interesting to see how the taste buds of the modern traveler are evolving. We are seeing more and more of our customers request dishes that are unique to the region or ask for superfoods to boost their health and energy. Luckily, I have a passion for trying new recipes and adding my own twist to them. So I look forward to creating new concepts with the culinary team and pushing the boundaries of food.
In addition to day-to-day operations, it continues to build on Six Senses’ sustainable brand philosophy, leveraging the resort’s organic farm and garden to produce seasonal menus using local produce, with delicious flavors. and inspirations from his own travels and work. live.
Since joining the team, Chef Sébastien has worked closely with several local suppliers and increased the variety of local and international cuisine, such as updating the menu of the renowned Sense On The Edge with dishes inspired by his passion for Asian cuisine, seasoned with a pinch of Japanese influence.
He will continue to work to improve the current range of offerings, working with local farmers, fishermen and producers, who have the same ethical standards as the Six Senses brand.