![\"\"](\"https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/Chateau-de-Bel-Ombre-scaled.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"Ch\u00e2teau de Bel Ombre is turning a new page in its history with the arrival of Julien Marinozzi as General Manager. This iconic restaurant in the south of the island now aims to strengthen its position as a must-visit culinary destination in Mauritius. <\/b><\/p>\n
Julien Marinozzi brings more than twenty-five years of experience in fine dining and the luxury hospitality industry. His career has taken him to several Michelin-starred restaurants, Relais & Ch\u00e2teaux properties, and fine-dining establishments in France, Switzerland, and the United Kingdom. He began his career in 1999 as a chef de rang at a one-Michelin-star restaurant, before moving into management roles. <\/p>\n
After gaining his first experience in Switzerland, he continued his career in London for six years. There, he managed several fine-dining restaurants, one of which was awarded a second Michelin star a year and a half after his arrival. He then joined Gordon Ramsay Restaurants, where he served as General Manager at one of the group\u2019s leading restaurants in London. <\/p>\n
Having subsequently settled in R\u00e9union with his two sons, Julien Marinozzi is now joining Le Ch\u00e2teau de Bel Ombre with the desire to return to what he calls his first loves: fine dining, beautiful homes, and places steeped in history. His vision is simple: to make the Ch\u00e2teau a must-visit destination, while further highlighting its heritage and gardens. He also hopes to guide the Ch\u00e2teau\u2019s development in a way that remains true to its elegance and history. <\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Ch\u00e2teau de Bel Ombre is turning a new page in its history with the arrival of Julien Marinozzi as General Manager. This iconic restaurant in the south of the island now aims to strengthen its position as a must-visit culinary destination in Mauritius. Julien Marinozzi brings more than twenty-five years of experience in fine dining […]<\/p>\n","protected":false},"author":3,"featured_media":40308,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[1766],"tags":[],"class_list":["post-40307","post","type-post","status-publish","format-standard","has-post-thumbnail","category-news"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t