{"id":41319,"date":"2026-11-04T09:00:27","date_gmt":"2026-11-04T05:00:27","guid":{"rendered":"https:\/\/www.lagazette-mag.io\/?p=41319"},"modified":"2026-10-16T22:04:00","modified_gmt":"2026-10-16T18:04:00","slug":"a-love-of-learning","status":"publish","type":"post","link":"https:\/\/www.lagazette-mag.io\/en\/a-love-of-learning\/","title":{"rendered":"A Love of Learning"},"content":{"rendered":"

Unlike other, more well-trodden paths, Chef Yogesh Catooa\u2019s career has been shaped by chance encounters and serendipity. Now the chef at Le Saint G\u00e9ran restaurant, located at the Veranda Grand Gaube, and the hotel\u2019s sous chef, he continues to expand his expertise thanks to an unquenchable thirst for learning. <\/b>Eug\u00e9nie Sauzier-de Rosnay<\/em><\/p>\n

As a child, Yogesh devoured local and French cooking shows. Seeing his father\u2014rather than his mother\u2014busy in the kitchen also stood in stark contrast to his classmates\u2019 experiences\u2014a difference he cherishes and that inspires him to follow in his father\u2019s footsteps. \u201cI wanted to follow in my father\u2019s footsteps, but in a more sophisticated way,\u201d he confides. This passion, which began slowly, didn\u2019t truly take shape until a few years later, during a chance encounter in a parking lot. While strolling near the Labourdonnais Waterfront Hotel, he met Chef Nizam Peeroo for the first time\u2014the leading figure in the kitchens of the Port-Louis establishment. <\/p>\n

\u201cI approached him to tell him about my interest, and a few days later, I was already on the job,\u201d he recalls. Thrown into the world of cooking at just 15 years old, amid steaming pots and a barrage of orders, Yogesh felt the full force of the pressure\u2026 And he loved it! \u201cImmersing myself in such a frenetic environment, seeing how Chef Peeroo commanded and managed his team\u2014that inspired me a lot,\u201d he adds. After a year of apprenticeship, he set out to make his mark in Mauritian hotels. With the support of Chef Naden Ragasamy, head chef at the Veranda Grand Gaube, he worked his way through the group\u2019s various properties before settling at his mentor\u2019s restaurant. <\/p>\n

Although he has honed his craft primarily through hands-on experience, Yogesh has completed numerous training courses and stays abreast of culinary trends to refine his art. \u201cCooking is like alchemy: it takes work, but above all, it\u2019s passed down,\u201d he says. Supported by a young and dynamic team, his greatest reward is customer satisfaction. While seafood remains his favorite, Mauritian local ingredients hold a place of honor on his table. \u201cMauritian cuisine is, in my opinion, an art form in its own right: it draws inspiration from different countries, borrowing flavors and techniques from elsewhere to create something truly unique,\u201d he says. <\/p>\n","protected":false},"excerpt":{"rendered":"

Unlike other, more well-trodden paths, Chef Yogesh Catooa\u2019s career has been shaped by chance encounters and serendipity. Now the chef at Le Saint G\u00e9ran restaurant, located at the Veranda Grand Gaube, and the hotel\u2019s sous chef, he continues to expand his expertise thanks to an unquenchable thirst for learning. Eug\u00e9nie Sauzier-de Rosnay As a child, […]<\/p>\n","protected":false},"author":32,"featured_media":41320,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"footnotes":""},"categories":[1772,1874],"tags":[],"class_list":["post-41319","post","type-post","status-publish","format-standard","has-post-thumbnail","category-top-chef-en","category-top-chef"],"aioseo_notices":[],"aioseo_head":"\n\t\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\n\t\t