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Raffles Seychelles - A Gastronomic Odyssey with Michelin Star Chef Phil Howard
Raffles Seychelles - A Gastronomic Odyssey with Michelin Star Chef Phil Howard
Raffles Seychelles - A Gastronomic Odyssey with Michelin Star Chef Phil Howard
Raffles Seychelles - A Gastronomic Odyssey with Michelin Star Chef Phil Howard

A Gastronomic Odyssey with Michelin Star Chef Phil Howard

In the verdant embrace of the Seychelles, where azure waters caress the ivory sands, a culinary reverie awaits as Raffles Seychelles welcomes the esteemed Michelin star chef, Phil Howard. A titan of seasonal cooking, with a legacy spanning over three decades, Phil will share his artistic talents with our delighted guests from November 3rd to November 5th, creating a dining experience that promises to elevate diners’ taste sensations.

Phil’s saga of culinary mastery unfurls like an opulent tapestry, interwoven with accolades and a passion that ignites the embers of inspiration in countless aspiring chefs. In 2022, the Michelin Guide recognized his achievements with the prestigious Special Mentor Chef Award, shining a bright light on his leadership, style, and exceptional contributions to the culinary world. Yet, Phil remains rooted in the brilliance of his team, cultivating an oasis of positivity and happiness in which culinary magic flourishes.

A maestro in the kitchen, Phil’s journey began at the revered Roux Restaurants in 1988, choosing culinary arts over Microbiology. His time with luminaries like Marco Pierre White at Harvey’s and Simon Hopkinson at Bibendum inspired his distinctive modern French cuisine—an orchestra of flavours that captivates palates and sparks joy. With finesse, Phil led The Square to its first Michelin Star in 1994, followed by a second in 1998. The restaurant garnered numerous awards, including Chef of the Year and Restaurant of the Year in prestigious guides and publications. In 2016, Elystan Street joined London’s culinary scene, earning critical acclaim and prestigious awards. Phil’s culinary talents extended across continents, creating culinary magic from Australia to Moscow. His culinary expertise transcended borders, bringing people together in culinary delight. Now, the accomplished chef brings his artistry to Raffles Seychelles, crafting a harmonious culinary experience for fortunate guests.

On November 3rd and 4th, guests staying at Raffles Seychelles will have the chance to embark on a flavorful journey, while a lunch and masterclass on November 5th will unveil the secrets behind his culinary creations.


As a connoisseur of life’s harmony, Phil’s role as an active member of The Royal Academy of Culinary Arts and his stewardship in nurturing culinary competitions illuminate his desire to nurture and inspire others to ascend the ladder of gastronomy. In the embrace of Raffles Seychelles, guests shall partake in this grand culinary ballad, an orchestration of flavour and finesse, an ode to the bountiful wonders of life, where the symphony of gastronomy dances in harmony with the lush Seychellois landscape.

Join us, as we immerse in the culinary symphony of Michelin star chef Phil Howard, and embark gastronomic dream in paradise. Indulge in our masterclass and lunch experience, starting at just 125 euros per person, or savour a sumptuous 6-course set menu dinner.


Renowned chef Vojtech Vegh will visit Raffles Seychelles to offer a zero-waste plant-based dinner on April 22nd and also a masterclass on April 23rd. The zero-waste dinner at Losean Restaurant will consist of a curated tasting menu that utilizes the maximum of each ingredient thus creating no waste in the process. The intent is to demonstrate that zero-waste cooking does not compromise quality or flavour. The dinner will be created purely from local ingredients, proving that sustainable cooking even with local ingredients is the way forward.

Guests will also have the opportunity to learn how to apply zero-waste cooking in their own homes during the master class. Vojtech will be teaching easy ways to reduce food waste, such as turning some commonly wasted parts of ingredients into delicious dishes.

Vojtech Vegh is a zero-waste and plant-based chef and author of the book Surplus: The food waste guide for chefs. He has also opened the world’s first zero-waste and vegan restaurant in Cambodia in 2018 and since then, his work has focused on helping other chefs to reduce their food waste. Passing through many kitchens worldwide, chef Vojtech has seen an upsetting amount of food waste and a common concept of chasing perfection and discarding large amounts of food. After his return to Slovakia, he went on to work for some of the leading restaurants in the country and also co-managed the opening of the largest vegan restaurant in Slovakia. Growing up with a natural appreciation for food, it was disheartening to see the amount of food waste that is created in a restaurant’s kitchen.

On April 2nd, bartender Jad Ballout in collaboration with local beverage brand, Takamaka, will take over the bar at Raffles Seychelles’ Takamaka Terrace. The event will kick off at 6 pm until 8 pm and will be complemented with live entertainment.

Jad Ballout is a global award-winning bartender famed for his creativity and craftsmanship. After he led Central Station to win Best Bar in Middle East & Africa for two years in the World’s 50 Best Bars award and also won No.26 & No. 27 on the World’s 50 Best Bars ranking, he opened, Electric Bing Sutt. Electric Bing Sutt was heavily affected by the Beirut Explosion of August 4th, 2020, same as the whole building where it is located made it impossible for Electric Bing Sutt to reopen in the same spot, and that’s where their new venture of Jad Ballout was born, Dead End Paradise, a Hedonist Tiki Dive bar “that may not exist tomorrow” located only 500 meters from the explosion site in a dead end alley which has opened its doors in April 2021. Dead End Paradise was voted No. 68 on the World’s 50 Best Bars in 2021, No.80 in 2022 and TOP 10 best new international cocktail bars by tales of the cocktails.

Guests of Raffles Seychelles will be able to indulge in his world-class creations under a colourful Seychelles sunset at the Takamaka Terrace. In addition to the special event, Ballout will also develop sixteen new cocktails to be added to the menus at the resort. This means guests can enjoy his creations even after the event, in the shade of the palm trees at Raffles Seychelles.

On February 11th & 12th, Chef Aline Kamiakan brought her impressive talent to Raffles Seychelles. Guests had the opportunity to discover Armenian cuisine at its finest with the breathtaking views of the Losean Restaurant which overlooks the Indian Ocean.

As a food passionate, Chef Aline Kamakian graduated from Université Saint Joseph with a double major in Masters in Finance and Marketing. Throughout her life, Aline never forgot her love for food but most importantly she never forgot her Armenian roots. She opened in June 2003 “Mayrig” an avant guardiste traditional Armenian restaurant to introduce to all those who appreciate homely, healthy and tasty food, the forgotten flavours of Mother Armenia.

Since then, Aline has ventured into new concepts, catering in 2004, Batchig in 2013, Mayrig Boutique in 2014. She opened new branches of Mayrig in Dubai in 2013 and in Riyadh in 2016, in Maldives in 2017, Yerevan in 2018 and Cairo in 2022; with more projects to see light by the turn of the year… Aline also opened a dark kitchen and delivery brand to keep the front-of-the-house employees in their jobs during COVID-19 quarantines. Lahmajun saw the light in four various locations in Beirut and 10 kitchens in Dubai in 2020. In 2021, Aline opened Batchig’s first franchise in Dubai at the Millennium Place – Mirdif. Aline concentrated most of the years 2010 and 2011 on co-writing her first cookbook “Armenian Cuisine” where her research for traditional recipes took her on a journey to Cilicia, present-day Eastern Turkey, the ancient Armenia that her grandparents fled following the 1915 Armenian Genocide.