Chefs

Mickael Bensa

Executive Chef Mickaël Bensa is a native of Nice. Gastronomy has fascinated him since he was a young boy. He learned the fundamental skills of cooking from his French-Italian grandmother who often prepared traditional Italian and French dishes for the family.

After completing High School, he decided to continue in the culinary field and attended school at Lycée Hôtelier Paul Augier Nice, one of the best culinary schools in France. Since then, he has gained years of experience working in various restaurants in France and Italy, such as Chez Simon and Ane Rouge Michelin in Nice, The Monte Carlo Beach Hotel in Monaco and Le Zanzibarth in Saint Barthélémy to mention a few.

Chef Micka became the Executive Chef at The Strand in St Tropez. There he earned himself a reputation for being an extraordinary Chef, preparing traditional dishes, bringing forth his young eye and dynamic side to create an abundance of flavors. Chef Micka is a punchy and rigorous man whose attention to detail is evident in each dish that he prepares. This talented Chef knows exactly how to combine the freshest ingredients and most delectable flavors, incorporating an international and contemporary twist. His dishes are eye catching as well as palate pleasing.

Sébastien Feneyol

Executive Pastry Chef Sébastien Feneyol acquired his passion for preparing food from his grandfather who was a baker in Valence, France. “When I was a young boy, I can remember my grandfather baking the most exquisite pastries, which inspired me to pursue my career in the same field.” As a child he had a strong vision of what he wanted, Chef Sébastien’s main goal in life was to become a brilliant Pastry Chef. He attended college mastering all his courses while in his spare time practiced and gained knowledge as a chocolatier, confectioner, glacier, pastry cook, and pastry by the plate.

Following his studies at University, he left his birthplace of Valence, France to pursue his dream in Paris. Chef Sébastien honed his skills and gained experience in notable French restaurants and bakeries including Restaurant Chantefable, Boulangerie- Pâtisserie and Pâtisserie Laduree. He also worked at *** Michelin star restaurant under the guidance of Chef Anne-Sophie Pic who was awarded best female chef in the world in 2011.

Chef Sébastien eventually moved to Saint Barthelemy to further pursue his dream. He then accepted a position as the pastry chef at “Le Toiny” under the direction of Stéphane Mazières who has been awarded master chef of Relais et Châteaux. Chef Sébastien has earned his reputation for being a remarkable pastry chef who pays close attention to every detail of his dishes. This truth is brought forth and evident in each scrumptious bite that is taken from one of his delectable desserts.