Didier Virot, Executive Chef at The Fairmont Royal Pavilion
Learn more about Fairmont Royal Pavilion or make a booking.
The Fairmont Royal Pavilion, considered the "jewel in the crown of Barbados" and located on the island's beautiful West coast, is proud to announce its new Executive Chef, Didier Virot. While honoring Bajan tradition, Chef Virot will bring an international contemporary flair and Michelin star experience to the luxury resort's dining establishments.
Chef Virot will oversee The Palm Terrace fine dining room, which offers contemporary Caribbean cuisine at the water's edge, overlooking the hotel's half a mile of beachfront, as well as nightly entertainment. Alternatively, casual bistro and barbeque nights are offered at Café Taboras, the all-day dining restaurant situated by the freshwater pool with stunning views of the Caribbean Sea.
Chef Virot hails from Lorraine, France where he began studying the culinary arts at age 12. As a student of École Hôtèlier de Strasbourg he earned his degree in Culinary Arts and Hotel Administration. Virot arrived in New York in 1990 where he worked at New York's Park Bistro and La Cote Basque before being named executive chef at Jean-Georges Vongerichten's Jo Jo followed by Vongerichten's four-star restaurant Jean Georges. He opened his first solo venture in 2001 in the Dylan Hotel followed by the acclaimed Aix on the Upper West Side in 2002, and FR.OG in SoHo in spring 2007. He joins The Fairmont Royal Pavilion from New York's legendary Plaza hotel, where he oversaw some of the city's most celebrated dining establishments.
Chef Virot is inspired by local products and will work closely with the island's farmers in order to source only the best produce. "Barbados is well known for its distinctive local fare as well as its excellent variety of international cuisine, and my food will reflect these tastes," explains Chef Virot. "Organic produce and natural products inspire me and thus will be a focus of my cuisine."
Virot has a passion for painting and collecting French wines – he has also trained as a sommelier. His food is influenced by his grandmother who grew up in North Africa and his grandfather who traveled extensively in Asia.