CHEF JORDI – “THE CHEF’S JOURNEY NEVER ENDS” 0 1127

“Jordi Vila describes his journey from helping out in family restau- rants in Barcelona to becoming Executive Chef at Constance Le- muria, on the island of Praslin, Seychelles, where he has the free- dom to bring forth his experience and creativity to create unique dishes to tantalise the taste buds of the clientele.”

The position of Executive Chef at Constance Lemuria, on the north-western side of Praslin island, Seychelles, is one which Jordi Vila truly relishes. Constance Lemu- ria is one of two Constance Group luxury hotels in the Seychelles, which opened inDecember 1999. The five-star eco-friendly hotel is one of the Leading Hotels in theWorld, and it has five restaurants offering a range of different cuisines.

So what is it like working at the heart of the culinary operations of the hotel?

Jordi explains that “at Constance Lemuria the concept of “cooking” is about perfection and precise timing – everything has to be on time! Operating the timing of the restaurants, the time service of our restaurant and kitchen team, the timing of the dishes, how long does it take to prepare a dish and the pace of the guests according to their needs, therefore during the day I am busy with many timings! It is difficult to balance home and work as a Chef, considering as well that it is not easy in a small island like Praslin and I can say that my “normal” working day reflects many timings, many meetings and of course the passion for food.

PLANNING THE DAY

The life of an Executive Chef is certainly a busy one with many meetings and activities over the course of the day. “Every day I wake up at 7am! At 8am I have my first meeting over a coffee with my Executive Sous Chef, and at 8.30am I have my second meeting with all the heads of the departments where we all discuss the daily operations. At 11am, I have my third meeting with all the chefs de cuisine in my office and my last meeting is at 1pm, with the team from the ‘Diva’ restaurant where we always brainstorm new menus, new concepts and trends,” Jordi explains.

In terms of his evening routine, “at 6 pm I start to supervise all the restaurants: our main buffet restaurant ‘Legend’, our Creole restaurant ‘The Nest’, private and exclusive dinners and our fine dining ‘Diva’ restaurant, where I work until 10pm, and at 11.30pm I have my first glass of wine…”

DEVELOPING CREATIVE SKILLS

Jordi has been working for Constance Group for the last four years and at Lemuria since January 2018. Describing his move to the company, Jordi comments that “what attracted me mostly was the freedom that was given to me to run the culinary team. It has been a good opportunity for me as well because Constance Group is well known and popular for its passion for wine and culinary experience. I just knew, from the beginning, that the Constance Group was giving me the chance to develop my creative skills with high quality products. For a Chef it is priceless to work with the best products in the world! I can surely say that Constance Lemuria is an essential port of call for lovers of rejuvenated traditional gastronomy,” he adds.

He also highlights that Constance Lemuria has a focus on local products. “At ‘The Legend’ and ‘The Nest’ restaurants we offer a big variety of local cuisine using local products such as rice, fish, pork, pineapple, mango, okra, breadfruit, pumpkin, eggplant, cabbage, exotic fruits, watermelon, chili, curry leaves and, of course, a lot of coconut,” he says.

“The sea is a real source of inspiration which provides me power and creativity”

ROAD FROM BARCELONA

So how did Jordi end up as Executive Chef at Constance Lemuria? “Well, throughout my childhood and my teenage years, my family ran a few restaurants in Barcelona. I have always been very enthusiastic about the culinary arts, hence when I turned 15, I started helping out my family at the restaurants,” he explains.

From his early days, doing odd jobs around the kitchen, Jordi’s interest in the culinary field and Chefs continued to grow, which led him to undertake a traineeship as a pastry Chef. “However, with more maturity, I chose to develop my knowledge and get closer to the business area. Hence, I have diverted my skills from pastry to the hot kitchen side,” he comments.

At the age of 20, Jordi started travelling around the world as his ultimate goal was to attempt to learn more and broaden his horizons in this field, and finally he has worked all over the world.

PROJECTS IN THE PIPELINE

While Jordi has already come a long way from his starting point, he has a number of new projects in the pipeline. “I have in mind a first project at Constance Lemuria with our Sushi Bar. I am planning to elab- orate a very personal tasting menu called “By the Sea”. The idea is to combine Japanese and Spanish products and maximize the umami’s flavours by using only seasonal products. The concept is to create a different menu each morning which will be served at dinner time. Therefore, we will offer new dishes on the menu on a daily basis which means a lot of creativity, and there will be only 15 seats available,” he elaborates.
He has a second project in the offing which is to implement a special menu called “The Raw” which will be served at the counter of ‘Diva’ restaurant, which is the hotel’s fine dining restaurant. “This menu will be tailor-made with the best products and the concept will be simply based on applying less heat to the ingredients. By using this method, it will allow the product to be served in its purest form and to be the centre of the nutritious natural flavor,” he enthuses, with the seating capacity to be around 10 seats for this special experience.

SOURCES OF INSPIRATION

To sum up, what are the key sources of in- spiration for Jordi as he seeks to improve the experience for his customers? First of all, Jordi highlights that “the sea is a real source of inspiration which provides me power and creativity”.

Secondly, and more directly, Jordi ex-plains that his customers give him the drive towards constant improvement of his creativity, day by day. “I must admit that my way to cook is a real personal interpretation,” he admits. “Hence, with any comment or criticism a customer might mention to me, I usually take it to heart but always in a positive way. My only goal is their satisfaction and to make them happy with the dishes I create. When I receive any comment or encourage- ment from them, it provides me with the strength to do even better and try to go always higher.”

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THE LEISURE SHOW DUBAI 2019 0 467

The Leisure Show, the region’s premier exhibition for the leisure, sports, resorts and pool & spa industry returns in 2019 for its seventh edition. With over 150 international brands participating, The Leisure Show witnesses over 5,000 architects, designers, commercial developers and key decision makers, visiting the show to network, source the latest products, and equipment to build, operate and maintain their resort, fitness centre, spa, outdoor area, theme park and other leisure facilities.

IT’S ABOUT SIMPLICITY & PRODUCTIVITY. IT’S ABOUT THE FUTURE.

IT’S HAPPENING: The Middle East Design & Hospitality Week will take place in September 2019. 7 of the region’s most influential hospitality, luxury and design focused exhibitions (including The Leisure Show!) will come together for 3 days in Dubai. This means more product sectors, educational content, regional exposure and, most importantly, more visitors.

The 7 shows taking place at Dubai World Trade Centre from 17 – 19 September 2019 have more than 50 years of heritage between them:

WE RECOGNISE: The design world and hospitality industry are intertwined now more than ever. They also happen to be the 2 sectors attracting the most investment in the GCC. That is why dmg events selected the 7 most influential design and hospitality focused exhibitions in the region to bring the synergies between these 2 lucrative industries to life.

Why Exhibit?

CONNECT WITH POWERFUL DECISION MAKERS

Key decision makers of hotels, resorts, fitness centres, commercial & residential developments including the likes of Jumeirah Group, Emaar, Accor Hotels, Fitness First, and many more visit the show to network, source the latest innovations, products, and equipment to build, operate and maintain their resort, fitness centre, spa, outdoor area, theme park and other leisure facilities.

GENERATE QUALITY LEADS

Visitors attend The Leisure Show to source new products, providing you more opportunities than ever, to connect face-to-face with thousands of qualified purchasers, influencers and recommenders, from across the GCC region, Africa, Asia and the Levant regions, and generate invaluable leads.

REACH GLOBAL AUDIENCE OF MORE THAN 122 MILLION

The Leisure Show marketing & PR campaign reached 122 million people across the resorts, sports & fitness, pool & spa sectors. We actively promote all our exhibitors and their products to drive the right quality visitors to their stand and ensure maximum results from their participation.

DEVELOP AND STRENGTHEN YOUR BRAND

Discuss your products, innovations and industry issues directly with your buyers. Let your prospect and new clients know about your organisation’s existing and future plans with our extensive pre-show marketing campaigns designed to provide you incredible brand visibility.

NETWORK WITH INDUSTRY LEADERS

The Leisure Show provides you with the best networking opportunities with the people that matter to your business. Meet, greet and mingle with the industry’s influencers, buyers and decision makers including Architects, Developers, Engineers, who attend the event to source new and innovative product and service solutions, stay in touch with the latest trends, network and do business.

To Book Your Stand Visit – www.theleisureshow.com & www.designhospitalityweek.com

LA ROSE DE DAMAS 0 688

Dedication gets the ball rolling; enthusiasm and grit keep it in motion

Hearty congratulations to Mrs. Hasna Currimjee, whose proactive approach to business led to the opening of ‘La Rose du Damas’ at Cascavelle Mall on 30th April 2019; second in line after the successful outcome of the first one in Quatres Bornes. Spearheaded by the Moroccan Executive chef Zahir Karbaly, the restaurant offers a vibrant tour on the aromatic and flavorsome food of North Africa and Lebanon. Think Arabian nights, exotic set up, innovative combinations of ingredients all seasoned with fastidious service- an appealing invitation to the diners to indulge in an utterly amazing fusion of tastes and textures, savory and sweet alike.  

FOOD – 5 STARS

SERVICE – 5 STARS

AMBIENCE – 5 STARS

OPENING HOURS Lunch from 11am to 22.30pm

Book your table in advance not to miss out on this gourmet experience: 

La Rose de Damas Cascavelle   5 444 5444 

La Rose de Damas Sodnac         5 444 4444  

Visit: Fb.com/LaRoseDeDamasMauritius