At just 30 years of age, Kévin Minatchy, executive chef with the Dina Morgabine hotel group, embodies Reunion’s new generation of chefs embracing inventive, inspirational cuisine that remains deeply respectful of the island’s traditions and products. Inspired by his childhood experiences and the Reunion landscape, his dishes tell a story and arouse the senses, appealing to foodies and connoisseurs alike.

A passion built since childhood

Kévin Minatchy became familiar with cookery from a very early age when his parents used to take him to Tamil festivals at the temple. Through the years, he was introduced to Indian cuisine, preparing dishes like goat massalé, cockerel massalé, curry or larson lentils. This traditional expertise left a profound mark on him and laid the foundation for his love of Creole cuisine. But the real turning point came when he saw the chef Joël Robuchon on television. That TV show named ‘Bon Appétit Bien Sûr!’ inspired him. Kévin Minatchy decided to pursue his passion by training at La Renaissance hotel and catering school. From then on, his career took a decisive turn towards French gourmet cuisine.

At the age of 17, Kévin Minatchy left his island for Paris, to attend the prestigious Ferrandi higher school of French Cuisine where he followed a vocational sandwich course alongside some famous French chefs. These formative experiences plunged him into the demanding and fascinating world of the French culinary arts. At the 3-star restaurant L’Épicure, alongside Franck Leroy, an executive chef voted among the best chefs in France, the budding young chef learned the tricks of the trade, the discipline and high standards it requires and the pressures that come with it. An enriching 5-year experience that helped him up the career ladder as he perfected his culinary skills.

A triumphant return to Reunion Island

In 2015, Kévin Minatchy returned to Reunion where he joined Dina Morgabine group as assistant chef to Pascal Michel. He quickly left his mark on this establishment, with signature dishes that enhanced the traditional products from the island. His talent was acknowledged by his peers, the Kaspro Guide named him ‘Hopeful of the Year’ in 2019 and ‘Chef of the Year’ in 2023, and he received a Golden Forks award in 2022. Today, Kévin Minatchy is head chef of the Pierre-Loti restaurant where the menu reflects his boldly unique culinary style. His ‘Creolonomic’ blend of the island’s forgotten products and the meticulousness of French gourmet cuisine promises a dining experience packed with flavour and history.

A desire to share and promote his island

From Tamil recipes gleaned from his parents to the prestige of French cuisine, chef Kévin Minatchy has made his way to the Reunion Island of gastronomy and left his own mark on the local culinary scene. He trains his staff with discipline and indulgence, aiming to achieve the degree of excellence that became familiar to him in the most prestigious restaurants of France. To this chef, it is essential to pass on his skills and values to the youth of Reunion Island. He has the straightforward ambition of making local talent shine and showcasing the culinary wealth of the island where he was born.


If I were...

A Reunion speciality

cod stew

A local product

loquat, Chinese okra or any other ‘lontan’ (heirloom) vegetable

A favourite spot for a meal

family picnics and dishes cooked over a wood fire in the great outdoors