In Search of Sensations and Perfection
HEIARII HOIORE: THE FIRST POLYNESIAN CHEF:
Originally from Raiatea, Heiarii left to study cooking in France at the age of 19. Having obtained his diploma in Professional Cooking Studies from the Jean Monnet Institute of Catering in Limoges, he began to work as the kitchen help in 'La Gratade' restaurant. He began to refine his knowledge at the...
HEIARII HOIORE: THE FIRST POLYNESIAN CHEF:
Originally from Raiatea, Heiarii left to study cooking in France at the age of 19. Having obtained his diploma in Professional Cooking Studies from the Jean Monnet Institute of Catering in Limoges, he began to work as the kitchen help in 'La Gratade' restaurant. He began to refine his knowledge at the Institut Consulaire de Formation in Montpelier before starting to work in catering again as food supervisor and sous chef at 'L'Artichaut' in Montpelier, prior to becoming food supervisor for the Pourcel Brothers at 'Le Jardin des Sens', a Michelin two star restaurant.
