Mauritian-born Didier Jacob is our head chef. He has combined his native knowledge of the island's melting pot of cultures with a wealth of international experience at the most renowned kitchens in the world, to develop exquisite menus which offers world-class cuisine.
He trained under some of the best chefs in the world at restaurants such as Le Caprice (London), Patrick Guilbault (Dublin), Chateau de la Messardiere (St. Tropez), Le Cote D'or (Paris) as well as The Royal Palm (Mauritius) and the AKA Resort (Thailand). As a mature chef, he was Chef de cuisine at the Sandy Lane Hotel and One & Only Royal Mirage in Dubai before taking the reigns at Maradiva.
Didier has designed and managed an organic farm in the past, and is replicating this idea at Maradiva, to produce his very own fresh herbs, fruit and vegetables for his international menus. This eclectic repertoire will include signature Mediterranean, Indian, Asian, French Creole, African and seafood dishes.
