Food loving residents on Tahiti as well as visitors to the economic, cultural and political centre of French Polynesia will welcome the news that Jean Baptiste Piard was named the new Executive Chef at the 120-room, lagoon front Manava Suite Resort Tahiti. Piard spent the last three years as Executive Chef at the five-star Hotel Christopher in St. Barth. Locals will remember him first as the Executive Sous Chef at the four-star Hotel Intercontinental Tahiti where he was named “Best Cook of French Polynesia” in 2013.
In his new position, Piard will oversee cuisine at Manava Suite Resort Tahiti’s signature restaurant, Vaitohi, its two bars and its special event space. Chef Piard will also create menus for the newly redone Punavai Lounge Bar off the hotel lobby as well as the casual and welcoming Taapuna Pool Bar adjacent to the resort’s waterfront infinity pool.
Jean Baptiste Piard was born in Touraine, France. He started his career in French gastronomic restaurants such as the one-star Michelin restaurant, L’auberge du Bon Laboureur in Chenonceaux. In 2009, he moved to Montreal to become Sous Chef for the Bar & Boeuf restaurant. From 2013-2015 Piard was Assistant Executive Chef supervising two restaurants for Le Ponant Luxury Yachting Cruise & Expeditions – a five-star, French luxury cruise line offering trips in 14 different regions, from Africa to the Antarctica
Using his exposure to the cuisines of the world and his five-star hotel experience, Piard says his menus at Vaitohi Restaurant will have Polynesian, Asian and Caribbean influences. Fresh, quality ingredients will be the core of his delicate and sophisticated cuisine.
RESTAURANT VAITOHI – +689 40 47 31 51 – firstname.lastname@example.org