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Chef Simon Joublanc - Constance Lemuria Seychelles

Chef Simon Joublanc - Constance Lemuria Seychelles

Certified Master Chef from American Culinary Federation and member of Les Toques Blanches du Monde,
Chef Simon Joublanc’s stepped into the marvellous world of culinary in 1995
at Institut Paul Bocuse where he studied Hospitality Management, Culinary Arts & Restoration.

Later on, he became proud holder of a Gastronomy and Culinary degree from Francisco de Vitoria University, Spain!

The real challenge, though, was when he started working at the Two Star Michelin Restaurant L’Abbaye Saint Michel,
for three years…

Then there was no return, as he continued his culinary path from one prestigious kitchen to the other.

Chef Joublanc’s career and experience have been amazingly enriched by Michelin Star restaurants alongside 
world-famous Chefs.

 A total of 5 Michelin Star restaurants to be more precise:
L'Abbaye Saint Michel, Lyon France 2*, La Broche Hotel Miguel Angel, Madrid Spain 2*, 
Joel Robuchon Hotel Metropole, Monaco France 2*, Maze - The London NYC, New York 2*,
Gordon Ramsay Trianon Palace, Versailles France 2*

Our multilingual Chef who also happens to have a vast cultural background; having worked in the EAU- Dubai,
Qatar- Doha, France- Lyon, Monaco and Versailles, Mexico- Mexico City, the Maldives, Spain – Madrid, 
USA- New York and Florida, Czech Republic- Prague
is now in the Seychelles
at Constance Lemuria as Executive Chef!

Duck breast salsify butternut and chestnut purée by Chef Joublanc

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