Photography Heiarii Hoiore Chef Ambassador. Cook & Chef Institute
In Search of Sensations and Perfection

Heiarii Hoiore

Signature Chef

 

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...

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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.

He returned to French Polynesia in 2013 as sous chef at 'Le Coco's' in Tahiti before becoming its head chef in February 2015. Heiarii finds his inspiration in local produce every bit as much as in the French culinary culture. A perfect combination which gives rise to a cuisine that is simple, delectable and exotic. 

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Recipes. The Cook & Chef Institute
 
Recipes by Heiarii Hoiore