Executive Chef Kévin Mougin
Conrad Bora Bora Nui’s head chef Kévin Mougin grew up in France surrounded by a family of restaurateurs. Inspired by the people around him, he began a cooking apprenticeship in Brittany at the age of 15. Four years later, he turned to the art of patisseries learning from the 2007 French Champion in plated desserts, Emmanuel Lojou.
Kévin started working in a patisserie shop but very quickly realized he was more suited to the adrenaline fueled live services in restaurants. On his career path he was able to hone his craft with positions in Michelin Star restaurants in St. Barths, Cannes and Saint Tropez alongside the likes of top chefs David Archinard and Jean Suplice.
It was at Bora Bora’s Lagoon Restaurant by Jean-Georges that Kévin discovered his love for French Polynesia, its culture and the kindness and generosity if its people. Since moving to Conrad Bora Bora Nui, he has been on a quest for excellence, to introduce fresh local produce to guests mixed with international techniques and to provide them with a truly unique culinary experience rich from his 16 years of multi-cultural experience.
Kévin’s signature recipe is a tri-color Tuna Tataki with crunchy vegetables and a garlic and ginger emulsion. He believes the tuna in this recipe brings out the very best of French Polynesian culture.