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We sat down with Executive Chef Cédrik Ollivault of Beach House at Rosewood Le Guanahani in Saint Barthelemy. Evoking the spirit and sensibility of the Mediterranean Riviera, Beach House St. Barth is a distinctive beachfront dining destination boasting breathtaking views over the brilliant blue water of the Caribbean.

Led by Chef Cedrik and his team, Beach House St. Barth invites guests on a culinary journey to the shores of the Mediterranean enriched with Caribbean flavor and the French Joie de vivre. From mezzi-inspired shared plates to fresh caught fish and savory meat dishes, a meal at Beach House St. Barth is an immersive shared experience sure to inspire joy and precious memories.

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?

I grew up in the beautiful Brittany region and previously lived in French Polynesia for many years. These two amazing parts of the world, as well as the ocean, serve as my inspiration and have shaped my culinary philosophy.

Tell our readers an interesting fact or two about yourself that reflects your cooking style?

My cooking style can be captured by two essential ingredients: love and passion, both of which I make sure to incorporate in every recipe. Through my travels, I am always learning about new products and recipes, and am always looking to connect with experts in their fields. It’s amazing how much inspiration you can get from conversations with people who are truly passionate about the work they do. From there, I take what I’ve learned to create unique and delicious meals for our guests.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

My favorite food is a classic Galette from the Brittany region with buckwheat flour— this is an absolute dream for the palate where you can truly feel this beautiful part of the world in every bite.

What are three ingredients that you simply couldn’t live without?

Butter, salt and sugar. These are essentials for me when creating meals.

We love the art behind plating — What do you love about designing the perfect dish?

Inspiration, love, and passion are the three key ingredients to designing the perfect dish. Cooking is about evoking emotions and sharing the love and passion that goes into producing a meal for others. For me, there is no better reward than seeing the smile on someone’s face while they’re enjoying a dish we’ve created at Beach House St. Barth, our signature dining venue that offers everything from mezzi-inspired shared plates to fresh caught fish and savory meat dishes. The opportunity to create memories for both the palate and mind is a privilege.

Tell us about one of the most creative dishes you’ve cooked up?

As I love to always challenge myself when creating dishes, I like to speak with guests during their stay and create something based off of our discussion. We recently had a couple guests stay at the resort who were on very strict vegan diets. To accommodate this, I created a special vegan menu, with new dishes daily, for them to enjoy during their visit. They enjoyed this so much that they ended up cancelling their reservations outside of the resort and dined with us for the remainder of their vacation.

What is one of your greatest accomplishments or awards you've earned?

During the 2023 St. Barth Gourmet Festival, I had the honor and privilege to cook alongside Chef Regis Marcon, a 3-star Michelin Chef and culinary legend. It was amazing to collaborate with him and see his talents in action. This was truly an inspirational experience and a pure joy for me and the team.

What are some of the latest trends you’re seeing in top restaurants across the globe?

A trend that I’ve been seeing in the food and beverage industry is simplicity. Meals are focused more on the true essence of a product and are prepared in a simple way. Another trend I’ve noticed in the industry is the increased use of adaptogens. These ingredients have been long known for their abilities to help bodies manage stress and are now being showcased across the food & beverage space in both cocktails and dishes served at restaurants.

What’s your favorite cocktail or beverage of choice?

My go to cocktail is Jack Daniel’s whiskey and coke. I also love to use Jack Daniel’s in my cooking. It’s amazing to use with marinated meat or sauce.

What do you love about being the Executive Chef of Beach House at Rosewood Le Guanahani in Saint Barthelemy?

My favorite part about being the Executive Chef at Rosewood Le Guanahani St. Barth is the opportunity to create dishes inspired by the local culture and ingredients. St. Barth is a well-known culinary destination with amazing local products I can use to create dishes unique to the region. The resort also embodies Rosewood’s Sense of Place philosophy and is a true representation of the destination. Working in the amazing destination of St. Barts is also a perk—the resort is spread out over 18 secluded tropical acres on its own peninsula, looking out over the crystal blue Caribbean sea. I love to enjoy the sunrise (a treat for those who wake up early) with a freshly baked croissant in one hand and a coffee in the other.

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