Chef M. Olivier Fajol calls the South of France “his place.” In February he brought that culinary heritage to the South Pacific when he accepted the role of executive chef at The St. Regis Bora Bora.
The resort’s dining venues celebrate premium local ingredients sourced from the island. For an authentic Polynesian experience, Te Pahu offers beachside meals inspired by regional traditions and flavors. LAGOON by Jean Georges blends French and Asian influences, serving refined dishes against the striking backdrop of Mount Otemanu. Sushi Take introduced the area’s first dedicated sushi and saké restaurant, while Far Niente provides classic Italian selections, completing the property’s varied gourmet lineup.
Although new to The St. Regis Bora Bora, Chef Fajol brings extensive hospitality experience. His previous roles include executive chef at Hotel Lux Grand Gaube in Mauritius, executive sous chef at Four Seasons Resort Provence at Terre Blanche in France, demi chef de partie at Sofitel Cannes Le Méditerranée, and a formative tenure working under Executive Chef Dominique Bouchet at the Michelin-starred Hôtel de Crillon in Paris.
What three go-to ingredients are always in your home kitchen?
I always keep tomatoes, mozzarella (scarmoza) and basil on hand so I can make a simple tomato and mozzarella salad. It’s a straightforward, authentic dish from the South of France—my place. I finish it with a high-quality olive oil, a balsamic reduction and a sprinkle of fleur de sel.
What’s your favorite season for cooking, and why?
Summer. I love the colors and aromas at the market. Choosing fresh fruits and vegetables in season lets me create vibrant meals for friends and family.
Aside from your current position, what’s the best job you’ve ever had?
My internship and subsequent two-year experience at Hôtel de Crillon in Paris were pivotal. Beginning my career in that Parisian palace taught me a disciplined and rigorous approach to cuisine. That experience set the foundation for my career.
What’s the first meal you ever cooked?
As a child I baked a yogurt cake with my mother—that was my first pastry. My earliest savory memory is pommes de terre à la cocotte, mimicking my grandmother’s recipe. Despite my efforts, I never quite reproduced her exact flavor; nothing compares to a grandmother’s cooking.
What are your first thoughts when you hear “farm-to-table”?
Authenticity. Farm-to-table evokes natural, high-quality products. I imagine a long wooden table in a garden beneath a large tree, surrounded by friends and family sharing meats, cheeses, bread and red wine—some of the best moments imaginable.
The St. Regis Bora Bora Resort
Motu Ome’e BP 506
Bora Bora 98730, French Polynesia
tel 689 40 60 78 88
stregisborabora.com