Chef Gilbert Papineschi

I started my food adventure as a pastry chef (7 years), then quickly the kitchen called me (13 years).
Sous chef in the best Japanese restaurant in Montpellier, France, I developed a refined, technical cuisine with asian flavors.
Sous-Chef in the famous Toulouse brasserie of Chef Constant, Michelin star chef , I worked on making old traditional french dishes, modern and contemporary and of course delicious.
When i arrived in Sint maarten , I focused
On Caribbean flavours.
All those experiences made my cuisine unique: a strong traditional french style with an Asian or Caribbean twist.
I think sharing the knowledge is essential to, that is why i also give private cuisine lessons. I work for your taste as your personnal cooker, preparing the meal
you dream of. Bon appétit.