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: Yellowfin Tuna Carpaccio With Olive Salsa, Basil Pesto & Buttery Herb Croutons
The Tuna Carpaccio
Ingredients:
• ¾ cup yellowfin tuna loin, sushi grade, thinly sliced
• 1½ tsp extra virgin olive oil
• ¾ tsp fresh lemon juice
• ⅛ tsp sea salt
• Pinch of freshly ground black pepper
The Black Olive Salsa
Ingredients:
• 2 Tbsp pitted Kalamata or black olives, finely chopped
• 1 tsp shallot, finely diced
• ¾ tsp capers, finely chopped
• 2 tsp fresh parsley, finely chopped
• ⅛ tsp lemon zest
• ½ tsp fresh lemon juice
• 1½ tsp extra virgin olive oil
• Pinch of freshly ground black pepper
The Basil Pesto
Ingredients:
• 1 cup fresh basil leaves
• 1½ Tbsp Parmesan cheese, finely grated
• 1½ Tbsp pine nuts
• ¼ tsp garlic, finely minced
• 2 Tbsp extra virgin olive oil
• ½ tsp fresh lemon juice
• ⅛ tsp sea salt
The Buttery Herb Croutons
Ingredients:
• ½ cup sourdough bread, cut into small irregular pieces
• 2 tsp unsalted butter
• ½ tsp olive oil
• ¼ tsp garlic, crushed
• ⅛ tsp fresh thyme leaves
• 2 tsp fresh parsley, finely chopped
• Pinch of sea salt
Preparation: The Tuna Carpaccio
Trim the tuna loin neatly and wrap tightly in cling film. Chill or lightly freeze until firm enough to slice very thinly. Slice across the grain into approximately 1–2 mm slices. Arrange 8–10 slices on the plate in a slightly overlapping circular pattern. Season lightly with sea salt and black pepper, then finish with extra virgin olive oil and a few drops of fresh lemon juice just before serving.
Preparation: The Black Olive Salsa
Finely chop the olives and combine with the diced shallot, chopped capers and parsley. Add the lemon zest, lemon juice, extra virgin olive oil and black pepper, then mix gently. Allow the salsa to rest for 10–15 minutes to allow the flavours to develop. Drain slightly if necessary before plating to prevent excess liquid from releasing onto the tuna.
Preparation: The Basil Pesto
Blend the fresh basil, pine nuts, Parmesan and garlic until combined. Slowly add the extra virgin olive oil while blending until smooth. Add the lemon juice and season with salt to taste. Keep the pesto relatively thick so it can be neatly dotted around the plate.
Preparation: The Buttery Herb Croutons
Cut the sourdough bread into small, irregular pieces. Melt the butter with the olive oil and crushed garlic, then add the fresh thyme. Toss in the bread and coat well. Toast in a pan or bake at 170°C until golden brown and crisp. Finish with the chopped parsley and a little sea salt, then allow the croutons to cool completely before plating.
Plating
Place the thinly sliced tuna in a large circular arrangement, slightly overlapping each slice. Lightly brush or drizzle with extra virgin olive oil and fresh lemon juice. Add small, controlled dots of basil pesto around and over the tuna, followed by spoonfuls of the black olive salsa. Scatter the buttery herb croutons across the plate, creating height and texture. Finish with micro basil or fresh micro herbs and a few delicate drops of extra virgin olive oil. Keep the tuna as the dominant element, allowing the silky fish, salty olives, fresh basil and crisp buttery croutons to complement one another without overpowering the dish.
