We are excited to celebrate the two-year work anniversary of our very own Chef Denis!
In honour of this momentous occasion, we want to share some of the history of this amazing man, about his journey to join us at Ti Kaye, and the kind of incredible impact he has had on Ti Kaye’s food culture and vision.
Born in Lyon, France, Denis Jaricot has been a chef since graduating in 1982, and over the course of those 35 years he spent 29 as an Executive Chef. You might say that food runs in the family: Denis was inspired by his mother’s regional French cooking for a family of eight, by the Michelin star restaurants he ate at as a child thanks to his father’s role in the Ministry of Finance which saw him as an income tax inspector for the hospitality industry, and by his grandfather, who owned a charcuterie delicatessen.
After a culinary career spanning multiple continents and over a dozen high-end kitchens throughout Europe, North America, and the Caribbean, Chef Jaricot came to Ti Kaye Resort & Spa. It was an opportunity to get back in the kitchen and work intimately with resort ownership and the local St. Lucian community on a menu inspired by nature. Drawing on the elegance and beauty of the island – and growing or making as many ingredients in-house as possible – Chef Denis expresses his passion for cooking in every dish (and having the best-stocked wine cellar in the Caribbean doesn’t hurt).
We couldn’t be happier having Chef Denis with us!