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Jean-Eric Lebrasse, the pastry chef of Dinarobin Beachcomber Golf Resort & Spa

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« Above all, I do my job driven by passion and I have chosen the lifestyle that goes with it», says Jean-Eric Lebrasse, the pastry chef of Dinarobin Beachcomber. Wearing as many hats as his position demands, from dawn to dusk, Jean-Eric leads a team of more than twenty Artisans, all working together to treat the guests of Dinarobin Beachcomber and paying special attention to some specific food requirements.

 

 

Jean-Eric was born 40 years ago, in the village of Saint Julien in the eastern part of Mauritius, growing up there without knowing that his career path would take him to the other side of the island, where he now works. His wife, his two children and himself have been living for some years now in their house nestled in the lush mountains of Chamarel overlooking the Le Morne peninsula where is located Dinarobin Beachcomber.

 

 

 

Thanks to « a caring mother who was a great cook » and who worked for a famous restaurant in the vicinity of their home, he spent some time during his childhood and teen years in the kitchen. Jean-Eric’s choice of career hence comes as no surprise! He started his training at the Mauritian hotel school to become a cook. His schedule included working part-time in a resort not far from his village. After joining another hotel’s cooking team, its French pastry chef persuaded him to specialise in this field. In the following years, the young Mauritian was trained on the job, followed special professional courses and honed his skills, leading him to climb up the ladder in various Mauritian resorts including Dinarobin Beachcomber and the adjoining Paradis Beachcomber.

 

 

 

“To be a chef you not only need to be a very good cook - the right mindset and skills to be a leader are instrumental! It is about having that special ethos that brings you to give the best of you and be inspiring to others”, points out Jean-Eric, before adding with some humour: “After all, you can’t feed hundreds of guests every day all by yourself!” Leading his Artisans, Dinarobin’s pastry chef knows how to use the best of his creativity to treat the resort’s guests with fresh bread and delicious pastries baked from fresh and local products, at breakfast, lunch and dinner.

 

 

“I am quite ‘old school’ about this, but I insist in doing everything from scratch, with good and fresh ingredients. Already prepared and frozen foodstuff has no place in my kitchen”, insists Jean-Eric. “After all, pastry is an art and Beachcomber’s slogan Art of Beautiful guides everything that we do in our hotels”, he adds.