H&S Chef Of The Month
Chef Mayaven Alankalee
Nationality: Mauritian
Interview With H&S Magazine
Who Is Mayaven Alankalee?
My name is Mayaven Alankalee, though I am widely known as Chef Alan. I am a culinary leader and hospitality professional with more than 25 years of international experience across luxury hotels, resorts, cruise operations, and pre-opening projects. I have spent the past 18 years developing my career in Tanzania, where I continue to champion culinary excellence, sustainable gastronomy, and the development of local talent. I currently serve as Cluster Executive Chef for The Mora Zanzibar and TUI Blue Bahari Zanzibar, overseeing large multicultural culinary teams and food production operations. I am also the Co-Founder of Zanzibar Gourmet and an Ambassador of Tanzania for Best of Gastronomie International in France, representing the country’s rich culinary heritage on the international stage.
Type Of Cuisine?
My preferred cuisine is Mediterranean cuisine because it combines fresh, high-quality ingredients with simple yet refined cooking techniques. I appreciate its focus on seasonal produce, seafood, olive oil, herbs, and balanced flavors, which allows the natural quality of the ingredients to shine. It is also a versatile cuisine that supports both traditional recipes and modern culinary creativity. Most importantly, Mediterranean food creates memorable dining experiences while promoting a healthy and sustainable approach to cooking.
What Inspired You To Become A Chef?
My inspiration to become a chef came from my passion for food and the joy it brings to people. From an early age, I was fascinated by how ingredients could be transformed into memorable dining experiences. I enjoyed being in the kitchen, learning different cooking techniques, and exploring flavors from various cultures. As I developed my skills, I realized that being a chef allowed me to combine creativity, discipline, and leadership. What continues to inspire me today is the opportunity to create exceptional experiences for guests and mentor the next generation of culinary professionals.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
One of the biggest challenges in the culinary industry is maintaining consistent quality while managing staffing, costs, and guest expectations. In a busy operation, there is constant pressure to deliver exceptional food and service, even during peak periods or when faced with labor shortages and fluctuating food prices. I’ve learned that success comes from strong team leadership, effective planning, continuous training, and maintaining clear standards to ensure both guest satisfaction and operational efficiency.
What’s Your Biggest Achievement In The Culinary Industry?
My biggest achievement in the culinary industry has been building and leading high-performing kitchen teams while consistently delivering exceptional guest experiences. Beyond creating successful menus, I take pride in mentoring chefs, developing their skills, and fostering a culture of excellence. Seeing team members grow into leadership roles while maintaining high culinary standards and strong financial performance is an achievement I value greatly.
When It Comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
All three are important, but if I had to prioritize, I would say ingredients come first, technique second, and creativity third. Great ingredients provide the foundation of every dish. Technique is what allows a chef to respect and maximize those ingredients, bringing out their best qualities. Creativity is what makes a dish unique and memorable, but it is most effective when it is built on excellent ingredients and solid culinary skills. In my kitchen, I believe creativity should enhance the guest experience, not overshadow the quality of the product or the fundamentals of cooking.
Recipe Of The Week: Duo Of Yellowfin Tuna Tartare Cannelloni & Tuna Tataki
The Yellowfin Tuna Tartare Cannelloni
Ingredients:
• 500g yellowfin tuna, sashimi grade
• 2 Tbsp shallot, finely diced
• 2 Tbsp chives, finely sliced
• ¼ cup cucumber, brunoise
• ¼ cup avocado, brunoise
• 1 Tbsp yuzu juice
• 1 Tbsp soy sauce
• 1½ tsp sesame oil
• 1½ Tbsp olive oil
• 1 Tsp fresh ginger, grated
• ½ Tsp lime zest
• ½ Tsp salt
• ¼ Tsp white pepper
• ½ cup micro herbs
• ½ cup lumpfish caviar
The Crispy Cannelloni Shells
Ingredients:
• 250g brick pastry/spring-roll pastry
• 3½ Tbsp clarified butter
• 1½ Tbsp sesame seeds
• ¼ Tsp salt
The Yellowfin Tuna Tataki
Ingredients:
• 600g yellowfin tuna loin
• 3 Tbsp black sesame seeds
• 3 Tbsp white sesame seeds
• 1 Tbsp vegetable oil
• ¾ Tsp sea salt
• ½ Tsp black pepper
The Yuzu Ponzu Dressing
Ingredients:
• ¼ cup yuzu juice
• ⅓ cup soy sauce
• 2½ Tbsp rice vinegar
• 2½ Tbsp dashi
• 1½ Tsp fresh ginger juice
• 1½ Tsp sesame oil
• 2½ Tbsp extra virgin olive oil
• 1½ Tsp honey
The Tapioca Pearl Crackers
Ingredients:
• ½ cup tapioca pearls
• 1¼ cups water
• 1½ Tsp dehydrated red cabbage
• ¼ Tsp salt
• Vegetable oil, for frying
The Herb & Sesame Oil
Ingredients:
• ½ cup extra virgin olive oil
• 1 Tbsp parsley
• 1 Tbsp coriander
• 2 tsp chives
• ½ tsp lemon zest
• 1 tsp sesame oil
• ⅛ tsp salt
Preparation: The Yellowfin Tuna Tartare Cannelloni
Cut the tuna into a fine 3–4 mm brunoise. Combine tuna with shallot, chives, cucumber and avocado. Add yuzu juice, soy sauce, sesame oil, olive oil, ginger and lime zest. Season lightly with salt and white pepper. Keep refrigerated until service. Roll the tartare tightly inside prepared crispy cannelloni tubes. Place the cannelloni upright or slightly angled on the plate. Finish with micro herbs and a small amount of lumpfish caviar.
Preparation: The Crispy Cannelloni Shells
Cut pastry into approximately 8×12 cm rectangles. Brush lightly with clarified butter. Roll tightly around stainless-steel cannelloni moulds. Sprinkle with sesame seeds and a little salt. Bake at 180°C for 8–10 minutes, until golden and crisp. Cool completely before removing the moulds. Store airtight until service.
Preparation: The Yellowfin Tuna Tataki
Cut tuna into a clean rectangular loin. Season lightly with salt and pepper. Mix black and white sesame seeds and coat the tuna. Heat a pan until very hot. Add a little oil and sear the tuna 15–20 seconds per side. The outside should be nicely coloured while the centre remains rare. Rest briefly, then slice into thin, even pieces. Arrange the slices in a fan on the plate.
Preparation: The Yuzu Ponzu Dressing
Combine yuzu, soy sauce, rice vinegar and dashi. Add ginger juice and honey. Slowly whisk in sesame oil and olive oil. Taste and adjust the balance between citrus, salt, sweetness and acidity. Chill until required.
Preparation: The Tapioca Pearl Crackers
Cook tapioca pearls in boiling water until completely translucent. Drain well. Blend into a smooth paste with the red cabbage powder and salt. Spread extremely thinly onto a silicone baking mat. Dry at 70–80°C until completely dehydrated. Break into irregular decorative pieces. Fry at 190°C for a few seconds until they puff and become crisp. Drain on absorbent paper. For the purple appearance in the photograph, purple potato powder / purple sweet-potato powder or red cabbage powder works very well.
Preparation: The Herb & Sesame Oil
Blend all ingredients until bright green. Pass through a fine sieve and keep chilled.
Plating
Place 3 tuna tartare cannelloni toward the back/centre of the plate. Arrange 2 slices of tuna tataki in front. Spoon small pools of yuzu ponzu around the tuna. Add a few drops of herb oil. Place a generous piece of tapioca cracker over/behind the tataki. Add 2 tsp lumpfish caviar on top of the cracker. Finish with micro herbs and edible flowers. Add a few drops of ponzu around the plate immediately before serving.
