ALAIN BIJOU

My professional career started at the age of 14 in Bordeaux, France. I spent 7 years in Michelin starred restaurants in France & Italy, followed by 8 years as Executive Chef on top cruise ships and some of the finest brand hotels around the world.

Over the past 9 years I have had the opportunity to work for heads of states, aristocrats and prominent businessmen in their private and formal environments.

I am able to cook all multicultural and dietary cuisines with confidence and am able to adapt with ease to the customers’ dietary wishes and preferences.

My cuisine reflects an unconditional respect for nature and produce.