Angèle discovered and grew up in the restaurant industry when she was very young, with parents who were restaurant owners.
After the first years of difficult training, it is with passion and determination that she acquires numerous experiences in several starred establishments, mainly in Paris.
For a few years, Angèle worked with great chefs such as Pierre Gagnaire, a three-starred chef in France, with whom she developed her knowledge, her skills, and her rigor.
Being of a curious nature, she deepens her culinary culture and discovers new dishes through her numerous trips: in New Caledonia, Australia, New Zealand and French Polynesia, where she decided to stay. These travels allowed her to describe her cooking as self-taught, creative and generous.
Having a love for simple and well-chosen ingredients, it is through her dishes that she tries to remain faithful to original and authentic flavor combinations.
And it is with her desire to make her guests travel with simple but original recipes, that in December 2020 Angèle joins the big polynesian family that is Pearl Resorts, at Le Taha’a as a sous-chef.
It is thanks to her motivation, her energy and her team spirit that she was promoted to Executive Chef of the Hawaiki Nui and Ohiri restaurants barely 6 months after her arrival!