Pascal BIONAZ - Le Taha’a - Private Island & Spa

Born on the 27th of August 1968 in the country side of the Rhône-Alpes region of France, Pascal Bionaz was exposed from a very young age to the soil, its culture and the love of the land. After two years of formation in the army, he continued his journey to Bordeaux, la Lorraine, Polynesia, New Caledonia and the Caribbean.

Each country enhanced his passion to become a poet with a touch of craziness, bringing excitement to the pallet, in search for unknown flavours. An artist in our profession, painting and sculpting on plates in order to bring them to life in the unique goal to:

“Give and offer delight to our guests and enabling them to live an unforgettable experience.”

Three Questions to the Chef

Where do you find your inspiration when preparing a new recipe?

It all begins with a though, an idea. I then visualise the main ingredient, its dressing and depending on the products at hand, I create the recipe.

My colleagues and I each test the dish in order to analyse the different flavours and the presentation. Everyone gives their opinion and the recipe is perfected from there.

How would you define your cuisine in a few words?

A creative cuisine inspired from my numerous travels, blending local products with European touch, filled with a diversity of flavours and colours.

Which other Relais & Chateaux Grand Chef would you like to meet?

An Asian chef for the diversity of spices used; a south African chef for the blending of their wine and their culture.