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Val des Pitons
P.O. Box 251
La Baie de Silence, Soufriere Saint Lucia
T: +1 758 456 8000
F: +1 718 744 2003

USA: +1 800 235 4300 International: +1 758 456 8000

Chef Jacques Chretien

Chef Jacques Chretien

Leading the Food & Beverage team is Chef Jacques Chretien who has been the Executive Chef/Director of Food & Beverage at Sugar Beach, A Viceroy Resort from April 2013. A native of the Loire Valley, France, Chef Chretien began his culinary career at age 15, working as an apprentice cook in Ligueil, France. At the age of 12, he knew he wanted to become a Chef after seeing the passion and drive that his grandmother had when she prepared three meals a day using her very own products to serve her employees who worked on the farm that she owns.

From his early start, the chef continued to work his way up through the kitchen ranks at a number of the top Michelin star restaurants throughout France and in Europe, including Chez Bruneau in Belgium and La Tour d Argent in Paris both awarded three Michelin stars.

After opening and running his own restaurant in Saint Germain, Chef Chretien decided to take his talents across the Atlantic to oversee the opening of Maxim's de Paris in Mexico City as executive chef, before moving to Hotel Esperanza, an Auberge Resort, and finally French Riviera Bakery & Bistro in San Jose del Cabo.

Among his most prized accomplishments was becoming a Maitres Cuisniers de France in 2005. This prestigious association only accepts chefs with proven technical ability and extensive experience in preserving and promoting the French culinary arts through execution of their craft.

While Chef Chretien’s style is undeniably French, he is passionate about using the freshest local ingredients and incorporating traditional St. Lucian flavours and techniques in the dishes he prepares at Sugar Beach.