Profile of our Chef: Akhara Chay

Born in Paris in 1979 to parents from Cambodia and Thailand.

The young Akhara Chay found his vocation in fine French cuisine at an early stage in his career, starting out as an apprentice with Ghislaine Arabian at Pavillon Ledoyen and later moving on to Alain Ducasse at the Park and the St James in Paris.

He then joined his mentor, chef Éric Provost, at the Royal Barrière in Deauville as a sous-chef, where he was awarded a star in the Guide Rouge in his first year and then took his diploma at the École des Chefs in Ecully at the Institut Paul Bocuse.

After six years in Deauville, in 2005 Akhara moved to Le Mas Candille in Mougins as second chef to Serge Gouloumès (one star in the Michelin guide) and spent four enjoyable years working with him as kitchen manager at La Pergola.

He joined Le Mas des Herbes Blanches, Relais & Châteaux in March 2009, taking up his first position as Executive Chef.

His cuisine is light and full of surprises drawing inspiration from France and further afield. Always respectful of his ingredients, Akhara Chay combines the aromas of Provence with the exotic flavours of his childhood.