St. Bart's Hotel Le Toiny Announces New Executive Chef

St. Bart's Hotel Le Toiny Announces New Executive Chef
This July 2014, Chef Jean-Christophe Gille will take the helm of the iconic property, further adding to its impressive resume. Jean-Christophe will bring nearly 25 years of culinary expertise earned at some of the world’s best restaurants, including several Michelin-starred establishments. He defines his dishes as modern, colorful, and well-balanced in terms of texture, acidity and preparation methods.

Prior to joining Hotel Le Toiny, Chef Jean-Christophe honed his talent at a unique blend of hotel restaurants and gourmet dining venues in France. These notable positions include tenures as a Sous-Chef at the one-Michelin-star restaurant La Barbacane at l’Hotel de la Cité, a five-star-property in Carcassonne, France; and Sous-Chef at the one-Michelin-star Restaurant Château de Fère en Tardenois, under famed Executive Chef Eric Briffard. In addition to Jean-Christophe’s extensive culinary experiences, he was selected as a finalist for the prestigious Taittinger culinary prize in 2007, ultimately ranking third. For two consecutive years (2010 & 2011) Jean-Christophe was also a finalist in the Les Chefs en Or competition, a culinary contest showcasing some of the best gastronomic minds France has to offer.

Chef Jean-Christophe has had a deep passion for the culinary arts since childhood. Jean-Christophe’s father would cook elaborate dinners, and as a game Jean-Christophe would identify the ingredients of the dishes through taste testing. His passion for cooking has stayed with him ever since. “Even after my many years spent perfecting dishes, I push myself daily to experiment and discover new taste combinations and pairings. This continual education is one of the things I like best about working in a kitchen – no one day is ever the same”, said Chef Jean-Christophe. “However, the true reward for me is watching a guest enjoy my final creation. Only with the collaboration and assistance of my culinary team am I able to achieve this goal. At Restaurant Le Gaïac, I am excited to work and share ideas with the existing team to meld my culinary styles, arts and influences with the Caribbean-French fusion the restaurant is so well known for”.

Restaurant Le Gaiac features a refined and sophisticated menu showcasing an innovative blend of French and local influences. Dishes created under Chef Jean-Christophe’s direction include new offerings such as Mahi Mahi served in Carpaccio and ported meat, with sticks of vegetable pickles; Beef fillet served Rossini style with potato-truffle risotto and an espuma of horseradish; and a 70% chocolate soufflé with whiskey ice-cream. Classic offerings remain with Restaurant Le Gaiac’s famed spaghetti with black truffles, prepared tableside in a wheel of parmesan cheese, as well as fresh Caribbean lobster prepared Thermidor style.

“We are delighted to welcome Chef Jean-Christophe to Restaurant Le Gaiac,” said Guy & Dagmar Lombard, General Managers of Hotel Le Toiny. “His mastery of French cuisine and experience at some of the finest hotel restaurants in the world will translate effortlessly to Restaurant Le Gaiac, which features French cuisine accented with local Caribbean flavors. “

Considered one of the top gourmet restaurants in the Caribbean, the restaurant has earned several prestigious industry awards, including two consecutive annual rankings on Condé Nast Traveler’s Gold List in 2010, with a rating of 96.6. The awards continued with Condé Nast Traveler’s Readers Choice Awards 2012 which ranked Hôtel Le Toiny the #1 hotel on St. Barts and #4 hotel in the Caribbean, with a rating of 93.9%, and earned a spot on Condé Nast Traveler’s Gold List in 2013 & 2014.

Restaurant Le Gaiac underwent a complete million-dollar renovation in October 2012, which provided the restaurant with a refreshed presentation while preserving its original character. The style is timely and natural with contemporary décor and subtle touches complementing the already charming space. The refurbishment updated all interior and exterior spaces, including the restaurant’s scenic infinity pool, further elevating the ambience for patrons experiencing its beloved gastronomic menu.

An interesting side note: Chef Jean-Christophe obtained his CAP Cuisine certification from the Ecole Hôtelière Saint Barthélemy in Seine et Marne, France in 1988, and will now be working on the island of Saint Barthélemy as Executive Chef of Restaurant Le Gaïac.

Visit website: https://www.letoiny.com/