Chef Erwin Mallet
Executive Chef Erwin Mallet’s fond childhood memories include family rituals of his mother and grandmother preparing spectacular dishes. France is renowned for their refined culinary tastes and having grown up in the in culinary rich city of Limoges, he is no stranger to quality ingredients and delicious eating.
Determined to become a chef, at the young age of 12, Mallet set out to achieve his goal. He began by entering into Jean Monnet High School, with a focus in hospitality and catering. He maximized his talent by working in the kitchen of some of France’s top restaurants including Pastis, Tantra, Guerite and Maccheroni.
His food is the perfect marriage of old and new techniques allowing him to master every dish he prepares. Items such as Pork Tenderloin, slow braised in red wine and orange zest & Truffle French Raviolis add home-style comfort to his menu. Chef Malett’s arrival to Villa Azur in September of 2013 has resulted in menu enhancement with new offerings inspired by his teachings from Michelin star-rated chef, Michel Portos and Jean Marc Dumelet, the later who he upholds for teaching him to always cook with passion. The overall food influence is strongly rooted in the fresh ingredients and is driven by his love for food.
In his role as Executive Chef, Mallet tends to keep his food simple, yet refined and is inspired by the offerings of his culinary gem, his homeland of France. Chef Mallet's goal is to ensure that every guest at Villa Azur leaves with a satisfied appetite.