CHEF ARNAUD DIVERCHY
EXECUTIVE CHEF BORA BORA LAGOON RESORT & SPA
A French chef with a strong attraction to Tahiti is at the helm of the kitchen of the famed Bora Bora Lagoon Resort & Spa. Executive Chef Arnaud Diverchy joined the hotel in May 2009.
Arnaud’s career started in his native region, the French Riviera. Since the beginning, he expressed his taste for innovation and creation, when opening the Relais Martinez at Hotel Martinez in Cannes, on the side of Chef Jean-Yves Laurengeur, Best French Workman.
After a few years in South of France, Arnaud decided to come to the wonderful country that is French Polynesia. Beginning as Sous-chef at Sheraton Tahiti, he was then offered his first position as an Executive Chef in this Starwood property in 2001, where he opened the hotel’s Italian restaurant, assisted by the Italian Chef Steffano Palla. | |
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His love for the South Pacific Islands brought him to New Caledonia in 2004 where he joined the group Park Royal Hotels as Executive Chef and Food & Beverage Manager, and created the Brasserie La Terrasse in this luxury 4 star complex.
Islanders believe you can never really leave the Polynesian Islands as their beauty will always draw you back. At the end of 2005, Arnaud returned to French Polynesia, back where he began at the Sheraton Hotel Tahiti. He shared there his culinary skills more than 3 years, expressing his passion for an instinctive, audacious and refreshing cuisine.
Since May 2009, Bora Bora Lagoon Resort and Spa is proud to have in his team this talented Chef, whose style of cooking embraces the vibrant freshness of local products, and introduces a wider variety of world spices. His goal is to help the resort, and the region, gain new acclaim for Tahitian cuisine.
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