Recognizing that all great cuisine depends on top quality ingredients, the Indian Ocean’s most exclusive natural luxury destination, Fregate Island Private, has ensured its kitchens remain fresh and bursting with talent with the appointment of Arnaud Davin as Executive Chef. Having honed his skills at some of the world’s most reputable establishments, French-born Chef Arnaud brings 11 years’ experience, a classical French culinary education and an appetite for adventure to Fregate Island Private.
Having trained at several impressive Michelin-starred restaurants, including Bernard Loiseau’s La Cote d’Or in Burgundy, Chef Arnaud spent a year as Chef de partie at the renowned Audleys Wood Manor in Hampshire. After returning to France, his career continued to flourish in restaurants such as Les Oenophiles in Dijon; Le Relais de la Magdeleine in Bouches-du-Rhône; and Le Marché des Enfants Rouges in Paris.
Within four years Chef Arnaud had progressed to Sous Chef roles at the Hilton International in Lyon, followed by the five-star La Samanna Resort & Spa in the West Indies, an Orient Express resort and member of the Leading Hotels of the World with four diamonds from the AAA. Chef Arnaud furthered his international experience as Executive Sous Chef at the five-star Hilton Bora Bora Nui Resort and Spa in French Polynesia, before being called back to work his magic at the illustrious La Samanna Resort & Spa once again.
Having mastered a wide range of culinary styles, and with priceless experience of managing large teams across multiple outlets in a resort context, Chef Arnaud arrives at Frégate Island Private relishing the opportunities for creative expression that this unique position offers. The island’s organic plantation and hydroponics house provide an abundance of unusual, fresh tropical ingredients which have inspired Chef Arnaud’s new menus; guests can look forward to succulent starters such as black tiger prawns marinated with local passion fruit and coconut milk as Ceviché, served with agar-agar of purple basil tea; magical main courses such as ravioli of lobster poached in light bisque, sweet red pepper coulis and Sichuan bay emulsion; and delectable desserts including papaya and fresh mint soup with lemon balm sorbet… not to mention a mouthwatering range of homemade ice creams and sorbets.
Thanks to Fregate’s ‘anything, anywhere, anytime’ philosophy, guests can choose their favourite spot aywhere on the island in which to enjoy Chef Arnaud’s culinary creations, from the powdery pink-hued sands of one of world’s most beautiful beaches to the Tree House, hidden high up amongst the forest canopy, serenaded by a host of ethereal Fairy Terns!