Grand Chef Taittinger Award to Chef Stéphane Mazières
Chef Stéphane Mazières (at left) of Hôtel Le Toiny and its Restaurant Le Gaïac on St. Bart’s, French West Indies, recently received the Grand Chef Taittinger award at Relais & Châteaux’s annual conference held in Biarritz, France. The Caribbean now has its first Relais & Châteaux property with a Grand Chef distinction. Chef Mazières, who overseas the hotel and restaurant kitchens, is known for menus featuring a blend of French and Creole influences. Born in France, the 34-year-old chef joins the ranks of such distinguished Relais & Châteaux Grand Chefs as Daniel Boulud, Thomas Keller, Michel Roux and Hélène Dorroze (160 of the 475 worldwide Relais & Châteaux members have the Grand Chef distinction).
Hôtel Le Toiny added a greenhouse last year to grow its own vegetables and herbs. This season they will add two additional greenhouses to expand their product line to include fruit. A member of Relais & Châteux for 12 years, Hôtel Le Toiny has been a favorite Caribbean hideaway since 1992. Located on a 38-acre parcel of land on the Island’s southeastern side, it includes 15 pastel-colored Villa Suites reflecting the French Colonial style, with each accommodation offering an ocean view, large terrace, private heated swimming pool and kitchenette. The hotel also features a fitness center, spa cottage and oceanside walking path.
