The French chef Jean Christophe Basseau has been expertly directing operations in the kitchens of the Paradis since 2009 and Dinarobin since 2020.
A long career has taken him to nine different countries and across three continents namely the United States, Africa and Europe where he has worked in highly prestigious establishments. Jean Christophe's creativity has contributed towards the conception of exceptional menus of international five-star resorts and he has worked with teams in award-winning gourmet restaurants.
Previous experience as Executive Chef at luxury properties such as the Oberoi Hotels & Resort (five-star resort in India), Le Méridien Bora Bora (five-star resort in French Polynesia) and at The Ritz Carlton (Florida and Hawaii) to name a few, have bestowed him with the necessary experience and initiative to oversee the everyday running of four unique restaurants. Today, his leadership skills within the team at Paradis guarantee excellence and gastronomic diversity.
With a 'penchant' for fusion fine cuisine, Jean Christophe Basseau offers ideas for creative gastronomic dishes that bring together a mix of flavours and different types of cuisine.