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St Martin/ St Maarten
Private and personal chef Romain

Romain Boghossian: “Between Tradition and Modernity “

Arrived in St Maarten for a week of holidays in 1992 and never left the island. He created his private and personal chef company in 2008 after working in the best restaurants on the island

After three years training at the culinary school of Tain l’Hermitage in France he learned haute cuisine with Jean-Paul Lacombe at Leon de Lyon (two stars at the Michelin Guide) and also at his other restaurants;  Le Bouchon au Vins, a very select wine bar and Le Bistrot de Lyon a typical local restaurant.

He did his military training in the French Navy then began to work as a seasonal chef in prestigious hotels and restaurants such as Les Airelles in Courchevel, Le Chalet Mounier in les Deux- Alpes, Le Tahiti Plage, a famous showbusiness beach restaurant in St Tropez and in the health care center Le Grand Hotel des Bains in Yverdon Switzerland.
 
Armed with a wealth of experience he then set his sights on the Caribbean Island of Sint Maarten. There he worked initially at the Mullet Bay Resort and Convention Center, preparing gastronomic delights for many major American companies as well as for the discerning palates of nobility and celebrities such as Her Majesty Queen Beatrix of Holland.

Then on to the world famous luxury hotel La Samana, home from home to the stars, followed by the new  hot spot of the day, Mario’s Bistrot as second chef and then to the ‘Gastronomic Capital’ of the island, Grand Case, to Le Tastevin restaurant  as sous-chef  for three winter seasons, after which he put his experience to work in the world’s larger arenas working in all kinds of different places, such as London England, Newport Rhode Island, Mexico and Fort Lauderdale, Florida where he worked as chef onboard a private mega-yacht which allowed him to learn and progress a lot in the English and Spanish languages.

After gaining all this professional and personal experience, he came back to St Martin where he worked as head chef in the places he liked the most in Grand Case. First at l’Auberge Gourmande, then at Rainbow for three years respectively.

Then he worked at one of the major private catering companies, providing dining excellence inside the most luxurious private villas of St Martin and St Maarten.                                         
 
In 2008 he started his own company, and can now propose healthy and high quality meals prepared with the best products available. His menus are very much influenced by his customers who come back every year and ask him for their favourite dishes. “I propose a traditional French cuisine but with a unique island twist as my preparations are influenced by local products and the tastes preferred by my customers”.

He has a large selection of different meals and the customer can choose from the menu or bring his own ideas, from the simplest to the most complicated, including cooking class dinners. With this formula everything is possible.