Posted in News on Tuesday, August 16, 2022 by The Beachcomber Correspondent

Royal Palm Beachcomber Luxury is pleased to welcome its new Executive Pastry Chef, Stephan Baptiste.

Baptiste was born to Mauritian parents in Zambia where he spent part of his childhood. After receiving his pastry training at Sir Gaëtan Duval Hotel School, he started working at Victoria Beachcomber Resort & Spa in 2003 alongside two great chefs, Paul Ng and Simon Carnel, who were his mentors and introduced him to the beauty of this trade. He later met Chef Nizam Peeroo, with whom his career took off.

The young chef gave an international dimension to his career in 2013 when he joined Le Chalet de la Forêt, a two-Michelin-star restaurant. Alongside Chefs Kasper Kurdahl and Pascal Devalkeneer, he distinguished himself through his combinations and creations with a fresh twist.

He moved back to Mauritius in 2017 and led the pastry brigade of a 5-star hotel on the west coast until June 2022. The Royal Palm’s new Executive Pastry Chef brings a daring and creative touch to this iconic hotel’s dessert and pastry menu. He has been dishing up new signature sweet treats at the iconic Mauritian luxury hotel since 8 July 2022.

He draws inspiration for his gourmet creations from his childhood memories with his father, Chef Wilson Baptiste, from the terroir and from the splendour and spirit of the Royal Palm. Some highlights to look forward to are: parfait with honey from the Royal Palm’s garden. cheesecake with vanilla and lime from Mauritius; macarons with tropical flavours and fleur de sel; Guanaja chocolate cremeux with orange and salted butter caramel, served with vanilla ice cream; and white chocolate and passion fruit parfait, served with red fruit sorbet.

“I am delighted to join the prestigious kitchen team at Royal Palm Beachcomber and return to Beachcomber Resorts & Hotels, where I started as a pastry chef 19 years ago,” says Chef Baptiste. “The new dessert and pastry menu will be trendy and healthy, without compromising on the gourmet experience. It is also important for me to create pastries with seasonal ingredients and local produce.”

Chef Baptiste will work alongside Executive Chef William Girard. “Stephan is a passionate and immensely talented chef with a remarkable career; this will allow us to deliver even more sophisticated and refined dining experiences,” says Chef Girard.