St. Barts’ Le Toiny Chef Wins Grand Distinction

The Caribbean now has its first Relais & Châteaux property with a Grand Chef distinction. Chef Stéphane Mazières of St. Bart’s Hôtel Le Toiny and its Restaurant Le Gaïac recently received the Grand Chef Taittinger award at Relais & Châteux’s annual conference in Biarritz, France.

Chef Mazières, who overseas the hotel and restaurant kitchens, is known for menus featuring a blend of French and Creole influences. The 34-year-old Chef joins the ranks of such Relais & Châteaux Grand Chefs as Daniel Boulud, Thomas Keller, Michel Roux and Hélène Dorroze.

Some 160 of the 475 worldwide Relais & Châteaux members have the Grand Chef distinction. Hôtel Le Toiny added a Green House last year to grow its own vegetables and herbs.

This season they will add two additional Green Houses to expand their product line to include fruit. Growing their own vegetables, herbs and fruit ensures a fresher product and reduces the cost of shipping. Hôtel Le Toiny’s Green Houses are the first on St. Barts.