“I want to bring out the best and truest flavors of each dish through carefully selected ingredients, authentic preparations and cooking methods, and presentations that whet the appetite at first sight -- be it an exquisite small plate, a main course that surprises, delights and ‘hits the spot,’ or the perfect end to the meal,” says Chef Maire.
Chef Maire is uniquely qualified to deliver on his promise.
His hometown of Marseille, France shared the bounty of its seafood dishes and regional produce with him and he grew up immersed in the full flavors of Mediterranean cuisine. His first professional culinary job was at the two Michelin-star Oustau de Baumanière restaurant in Les Baux-de-Provence, France. The strict discipline of this culinary bootcamp taught him that a high degree of attention to detail and dedication to the highest standards are essential for creating dishes that can be classed amongst the world’s best.
A career launched in this prestigious establishment set a precedent for positions that followed, including stints at two-Michelin-star restaurants La Cabro d’Or, Oasis, Hotel le Kilimandjaro and three-Michelin-star Hôtel La Pinède. Later, he made his move to Asia, as chef de cuisine at S.T.A.Y. French gastronomic restaurant in Beijing and then as executive chef at S.T.A.Y in Taipei.
Bon appétit !