Welcome our new Resort Head Chef, Jessen Valaydon. Bringing a fresh perspective and a thoughtful approach to cooking, he’s already working on some exciting updates to the menu that we think guests will really enjoy.
To give you a better sense of his cooking and plans, we asked him a few questions about his background, inspirations, and what he’s looking forward to creating here at The Lensbury Club.
When did you first realise you wanted to become a chef?
I realised I wanted to become a chef when I was about 18 years old. I spent weekends in the kitchen with my grandmother, watching her transform simple ingredients into something magical. That sense of creativity and connection through food stuck with me ever since.
How would you describe your cooking style?
My cooking style is rooted in seasonal British cuisine, elevated by my Mauritian and French heritage. I love blending bold island spices with classic French techniques—think rougaille with a beurre blanc twist. It’s all about balance: vibrant, soulful, and refined.
What’s your favourite thing to cook?
That’s a tough one! But if I had to choose, I’d say a slow-braised venison stew with hints of clove and cinnamon, inspired by Mauritian winter dishes. It’s rich, warming, and perfect for the colder months—plus, it brings people together around the table.
What are your plans for The Lensbury?
I’m excited to bring a renewed focus on seasonal menus and sustainability. My goal is to create a dining experience that reflects the beauty of our surroundings and the warmth of our hospitality. We’ll be introducing more locally sourced ingredients, rotating menus, and a few surprises to keep things fresh and exciting for our members. I also plan to infuse subtle Mauritian and French influences into the menu—adding depth and storytelling to each dish.
