Sébastien Birba

Before becoming executive chef of the BoliBar restaurant at the 4-star Simon hotel, Sébastien Birba worked alongside some of Martinique’s top culinary talents, including Marcel Ravin and Jean-Charles Bredas. He honed his skills at a variety of restaurants on the island, serving everything from 100% Creole cuisine to semi-gourmet dishes, notably at Le M (formerly Paille Coco) in Sainte-Anne, where he worked his way up from apprentice to team lead.

Today, Sébastien’s cooking is both a testament to his passion and hospitality and a way for him to share his culinary vision.