Rudy Réclair

During the Martinique Gourmande Festival, Chef Rudy Réclair will orchestrate a 4-handed dinner on September 6 at the Palme restaurant, details here.

I am a 45 year old Martinican, and thanks to my mother, I have been passionate about cooking since I was 14 years old. I started my career at Le Hameau de Beauregard in Sainte-Anne as a self-taught sous chef to Thierry Ducaffy. Six years later, I honed my skills with chef Emile Nosibor while training at the AFPA Martinique. Then, I joined the Plein Soleil team as sous chef to Nathanaël Ducteil.

After six years, I left for a chef position at Kréola Beach in Sainte-Anne. Then, I became the chef at L’Anse Bleue in Le Diamant. In 2016, the Plein Soleil hotel asked me to come back as a chef, and I was thrilled to accept the offer. In 2019, I was named Martinique’s cook of the year in the 2020 Gault & Millau West Indies – French Guiana restaurant guide.