It is in his native Provence that our chef, Franck Bezy, took his first steps into gastronomic cuisine and pastry making, alongside Alain Assaut, in St Remy de Provence. After having expanded his knowledge working in the Côte d’Azur, his adventure began beside Jacques Chibois as a kitchen assistant at the Bastide St Antoine de Grasse (2* Michelin, Relais et Châteaux).
Spotted-out by Emanuel Ruz in 2000, he leaves Grasse for the small village of Plascassier and assists the chef in his new restaurant Lou Fassum. Together, they were awarded one star in the Michelin guide in their first year of co-operation. After 2 years as sous-chef, Franck joined Serge Gouloumes’ brigade in Mougins at Mas Candille (1* Michelin, Relais et Châteaux), and trained in “haute couture” pastry with Julien Maslanka.
At the age of 25, he obtained his 1st position as Chef in Polynesia at the Taha’a Island Resort and Spa, then the only Relais et Châteaux on the territory. He ran two restaurants there, one traditional, the other one gourmet, and was introduced to local flavours.
In 2017, he accepted the challenge to take over the hotel La Pirogue Api, located on a motu, with his partner.
Nowdays the chef invites you to indulge in a sweet mix of French, international and Polynesian flavours at the Raiatea Lodge Hotel.