A new culinary chapter is taking shape at Raffles Seychelles with the arrival of Chef Frank Martin as Executive Chef. Set against the extraordinary beauty of Praslin and the resort’s ongoing transformation, his arrival marks a meaningful moment in the evolution of the guest experience, one shaped by craftsmanship, creativity, and a deeper expression of place.
With more than 20 years of international experience, Chef Frank brings a culinary journey that began in Montreal, where he mastered the foundations of classical French cuisine, and has since unfolded across North America, Europe, the Caribbean, the Middle East, North Africa, and ultra-luxury cruise environments. Along the way, he has worked under some of the world’s most respected culinary figures, including Daniel Boulud, Jérôme Ferrer, Alain Ducasse, Jonnie Boer, Jacques Pépin, and Marc McEwan. This path has shaped a style that balances precision and discipline with bold regional influence, creating dining experiences that honour heritage while embracing innovation.
Throughout his career, Chef Frank has led culinary teams at celebrated properties including Mandarin Oriental Marrakech, Seafire Resort + Spa Grand Cayman, and Bisha Hotel Toronto, while also shaping notable culinary moments on the international stage. His achievements include the launch of the Michelin-chef-led Chefs Series festival at Mandarin Oriental Marrakech, pre-opening leadership in Indigo Hotel Grand Cayman , and recognition such as the FACT Dining Award for Best Friday Brunch in Doha. He also led the culinary team at Windsor Arms Hotel for the prestigious TIFF16 galas, welcoming Hollywood’s biggest names, and guided the Seafire Resort team through Cayman Cookout 2023, showcasing culinary excellence alongside world-renowned chefs. Yet among these milestones, what he describes as most fulfilling is mentoring and helping shape the next generation of chefs.
For Chef Frank, the draw of Raffles Seychelles lies in the rare meeting of natural beauty and legendary hospitality. The opportunity to join the brand at such a transformative moment, as the resort enters a renewed era, represents both a personal milestone and a professional inspiration. It is, for him, a chance to create something truly distinctive in a destination as rich in cultural heritage as it is in natural wonder.
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At the heart of his culinary philosophy is the idea of balance: honoring classical technique while embracing creativity, sustainability, and local influence. His approach begins with the ingredients and traditions of a destination, then elevates them with refinement and global perspective. In Seychelles, he finds inspiration in the island’s abundance of tropical fruits, seafood, spices, and ingredients such as coconut, vanilla, mango, and pineapple, as well as in the layered culinary heritage of Creole, French, Indian, and African influences that shape the islands’ identity.
This sense of place will be central to the dining experiences he is now helping to shape at Raffles Seychelles. Without revealing too much at this stage, Chef Frank describes the vision ahead as one rooted in intimacy, memory, and a true connection to the islands. Each outlet, he suggests, will offer a distinct expression of Seychelles through flavour, culture, and atmosphere, while remaining aligned with the refined and elevated spirit for which Raffles is known. Guests can expect a culinary journey that feels thoughtful and immersive, one that is at once sophisticated, sensory, and unmistakably of its surroundings.
Under his leadership, the resort’s culinary direction will extend far beyond the plate. Chef Frank’s style is grounded in empowerment, nurturing his teams to bring their best each day while creating an environment where creativity and excellence can flourish together. Whether through fine dining, relaxed island fare, or highly personal occasions, his focus remains on exceeding expectations while making each experience feel deeply considered. For him, hospitality is ultimately about emotional connection: creating meals and moments that resonate long after the table has been cleared.
What he hopes guests will feel is a sense of joy and discovery, the feeling of having experienced something special and uniquely tied to Seychelles. Not simply a memorable meal, but a deeper connection to the island through its flavours, textures, and spirit. It is this intention, at once generous and exacting, that makes his arrival such a compelling moment for the resort.
At Raffles Seychelles, where private pool villas, island beauty, and gracious hospitality unfold in harmony, Chef Frank Martin’s arrival signals more than a new appointment. It offers a first glimpse into a renewed culinary vision, one shaped by global experience, local inspiration, and the timeless art of making guests feel something extraordinary.
A fuller unveiling of the resort’s forthcoming dining concepts will follow in due course. For now, this is the first taste of what lies ahead.
Guest Contributor
2026-05-12 00:23:00