Meet with Ravi Kanhye, the young and talented Chef

Ravi Kanhye isn’t yet forty and is already at the head of the five restaurants of Heritage Awali. The talented Chef, who has been awarded the prestigious title of Disciple d’Escoffier, managed to steal away from the hotel’s busy kitchen to discuss the ins and outs of the industry, what he eats when he’s off work and the use of technology in cooking today.

How did you learn to cook?
It all begins with a good dose of love and passion. I was inspired at a young age by my grandfather who was a chef. However, it was not until I attended the Hotel School of Mauritius that I learned to cook.

What role did food play while growing up?
I link food to discovery, culture and memorable family moments.

How would you define your relationship with food?
It is very much like having the world in one’s hands.

Do you have any mentors?
Yes. All the chefs with whom I ever worked during these past 20 years. We shared great moments.

For how long have you been working at Heritage Resorts?
Seven years.

You are the Executive Chef at Heritage Awali, where you oversee 5 restaurants. Can you describe a typical work day?
My day is filled with leading, coaching, sharing, managing and focusing on quality to ensure our guests are happy with their culinary experiences at the hotel.

What kind of boss are you?
I am flexible and agile.

 

Ravie Kanhye and team

 

How do your handle a mistake or an urgent situation?
I think back to what happened. Always go to the root cause to solve the issue, so the same mistake never occurs twice.

What is your most popular dish?
It’s a difficult question to answer. I believe cooking is ever-evolving, and that all dishes present characteristics that vary depending on the context and experience sought.

A favorite restaurant on the Domaine de Bel Ombre? Why?
The Château de Bel Ombre, which I believe, has everything it takes to be the first “Michelin Star” of Mauritius.

I hope you don’t mind me asking – how old are you?
39 (I’ll turn 40 in September).

Where do you find inspiration for your recipes?
I’m inspired by the freshness of ingredients and the flavors of the produce.

 

Chef at work at Heritage Awali

 

What do you think of using technology to transform familiar foods into exotic forms?
I think that taste is essential for people: it plays a crucial role in how they turn a good moment into a great memory. By reworking taste, we can revive these moments with a new added experience.

A favorite flavor combination?
The delicate balance between sweet and salty with a hint of sour, which I like to call “Peps.”

What kind of meal do you enjoy, just to relax?
A good lamb curry with farata or my wife’s delicious chicken biryani.

What do you consider your greatest achievement?
When I see youngsters who worked with me and today are doing well in the culinary industry.

Which talent would you most like to have?
I would love to be a wine expert.

What is your most treasured possession?
My family.

What prize or distinction are you most proud of?
When I was granted the title of “Disciple d’Escoffier.”

 

Ravie Kanhye, Disciple d’Escoffier.

 

What’s next for Ravi Kanhye?
Exposure on the global cooking scene for an enriching experience of sharing knowledge and culture.

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