St. Barts Chef Receives First Relais & Châteaux Grand Chef Distinction

The Caribbean now has its first Relais & Châteaux property with a Grand Chef distinction. Chef Stéphane Mazières of St. Bart’s Hôtel Le Toiny and its Restaurant Le Gaïac recently received the Grand Chef Taittinger award at Relais & Châteux’s annual conference in Biarritz, France.

Mazières, who overseas the hotel and restaurant kitchens, is known for his sophisticated menus featuring a blend of French and Creole influences. Born in France, the 34-year-old chef joins the ranks of such distinguished Relais & Châteaux Grand Chefs as Daniel Boulud, Thomas Keller, Michel Roux and Hélène Dorroze. In fact, 160 of the 475 worldwide Relais & Châteaux members have the Grand Chef distinction.

Aiming to perfect the dining experience, Hôtel Le Toiny added a greenhouse last year to grow its own vegetables and herbs. This season they will add two additional greenhouses to expand their product line to include fruit. Growing their own vegetables, herbs and fruit ensures a fresher product and reduces the cost of shipping. Hôtel Le Toiny’s Green Houses are the first on St. Barts.