Akhara CHAY

Chef : 1 restaurant

Presentation

Born in Paris to Cambodian and Thai parents, Akhara Chay was encouraged by his uncle, then a valet at the Pavillon Ledoyen, to join the establishment as an apprentice, while completing a CAP and BEP in Émerainville. In 1994, he joined Ghislaine Arabian's kitchen, working under Éric Provost. "I came from a housing estate, I'd lost my mother when I was 12, I was on the run.I discovered haute cuisine, and was captivated by it."

After completing his studies, he joined Alain Ducasse's team at the Relais du Parc in Paris. "Afterwards, he followed his mentor, Éric Provost, to the Hôtel Barrière Le Royal Deauville. For six years, he worked his way up to the position of second chef, while completing his diploma at the Institut Paul Bocuse.

In 2005, he joined Mas Candille, Mougins, to assist Serge Gouloumès. "I learned a lot about logistics and outdoor events. I traveled a lot with him," he recalls. Then, in 2009, he landed his first chef position at a 5-star hotel, Le Mas des Herbes Blanches, in Joucas. "It was great, a beautiful house in the middle of the Luberon."

After a few months at Château de Valmer, a Relais & Châteaux in the Var, he fell ill and had to undergo a kidney transplant. Luckily, his wife was a match. While he recovers, he officiates at Restaurant Joseph in Monaco. Since 2017, Akhara Chay has been flourishing at the Hotel La Vague in Saint Paul. "Here, I'm at ease, in total cohesion with the owner and general manager. My cooking is calm, uncluttered, we have a locavore guideline that I marry with Asian techniques and flavors." A cuisine awarded 2 fine toques by Gault&Millau.

I. B.