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Long Beach and Gastronomy 
Bars, restaurants and brilliant Chefs

Sandy Scioli, an international chef, 100% ‘Made in Mauritius’

11 septembre 2012

Nicolas de Chalain, the General Director of the hotel, would settle for no one other than Sandy Scioli, pastry chef extraordinaire and native Mauritian, to take charge of the Long Beach kitchens. Since April 2011, Sandy has been responsible for the design and creation of the desserts on the Long Beach menus, as well as confectionary and breads. She alone manages the patisserie sections for the five restaurants at this new five star hotel on the East coast of Mauritius. She puts all her passion for food and her unusual creativity into serving the cosmopolitan Long Beach clientele. Sandy Scioli

In Mauritian hotel kitchens from a very early age !

Sandy got a taste for the culinary arts when she was very young. She was knee-high to a grasshopper when she discovered the kitchens of the luxury Mauritian hotels where her mother worked. After graduating from cookery school in France, Sandy amassed a lot of professional experience working with well known French chefs, some of them with Michelin stars, in famous restaurants and ‘Relais & Chateaux’. She also had the privilege of being a pupil of Mr Bernard Loiseau himself, in the French chef’s restaurant Le Relais. Sandy also worked as Pastry Chef at La Côte d’Or in Burgundy, Château de la Chevre d’Or in Eze and the Grand Hôtel at St Jean Cap Ferrat and at La Palme d’Or in the Hôtel Martinez in Cannes. As if that wasn’t enough, the attractive Chef then joined Guy Martin’s team at his two Michelin starred restaurant Le Grand Vefour in Paris where she worked as Chef Pâtissier from 1998 to 1999.

The prodigal child came back from the stars

After three years, Sandy decided to return to her homeland to finally work in Mauritius’ restaurants. It was at the Prince Maurice, a 5 star Constance Group establishment at Poste de Flacq, that she made her debut in Mauritian gastronomy, from 2002 to 2006. There, she worked with several teams and began to research local products. In 2003 she was given the title “Disciple d’Auguste Escoffier”, a French association for the transmission and evolution of cuisine. Her path then took her to London in 2006/ 2007 where she worked in a 100% organic salon de thé. She missed the excitement of the Mauritian restaurant scene and returned to the island to take up the position of Executive Pastry Chef at One & Only Le Saint Géran.

For Sandy, cuisine is a family tradition

Currently the Patisserie Chef at Long Beach, Sandy Scilio uses her extensive international experience in the kitchens of the five star hotel. Her creativity can freely flourish here in this new hotel, built around an innovative concept where a passion for fine food is omnipresent. Those lucky enough to have tried Sandy’s desserts can say that they are delicious and beautiful in equal measure ! Sandy Scilio, née Subbamah, is married to Italian Chef Michael Scilio, chef at Prince Maurice. Without doubt, for Sandy, cuisine is a family affair !

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