chef cuisiner  

Chef Akhara Chay

Chef Akhara Chay's curriculum

Born in 1979 in Paris, from Cambodian and Thai parents.

The young Akhara Chay found his vocation in French gastronomy very early, starting his apprenticeship with Ghislaine Arabian at Pavilion Ledoyen and continuing with Alain Ducasse at Le Park and the St James in Paris..

He joined his mentor Chef Eric Provost at the Royal Barriere in Deauville as Sous Chef where he gets his first star in the Red Guide in his first year, he passes his diploma from the School of Chefs in Ecully at the Paul Bocuse institute.

After six years in Deauville, Akhara incorporates Le Mas Candille in Mougins in 2005 as second Chef alongside Serge Gouloumès.

Result : 1 Michelin star, four beautiful years of fusion and creativity as responsible for the cuisine of La Pergola restaurant.

He joined Le Mas des Herbes Blanches, Relais et Châteaux in March 2009 where he takes his first Executive Chef job.

A few years passed on and he settled in the Principality of Monaco with the famous Joseph of St Tropez. He is the Executive Chef of a brigade of about ten people, Akhara Chay mixes the flavors of Provence to those of its Asian origins.

Respectful of the products, his cuisine is a light and surprising cuisine with colors of the far East and the South.