The Westin Bora Bora Resort & Spa, a premier resort opening summer 2024 in Bora Bora, at the base of majestic Mount Otemanu, is pleased to announce the appointment of Chef Laurent Brun as Executive Chef. With a career spanning several continents including previous experience in The Islands of French Polynesia, Chef Brun brings a wealth of international experience and culinary expertise to the property’s three restaurants and three bars.
“We are excited to welcome Executive Chef Laurent Brun to our team, as we celebrate Bora Bora’s first new resort opening since 2017 – truly a milestone for the destination,” said Cesar Marques, General Manager of The Westin Bora Bora Resort & Spa. “Chef Brun’s vision aligns perfectly with our commitment to providing exceptional culinary experiences, and his innovative approach and dedication to quality are key to elevating our guests’ dining experience at this new property. His familiarity with the destination coupled with his international experience will ensure standout menus across our restaurants that merge local favorites with global inspiration.”
Chef Brun joins the Westin Bora Bora Resort & Spa team from a five-star Marriott Hotel in Tunisia where he was the Executive Chef for three years. Prior to working with Marriott, Chef Brun was the Executive Chef at Annabelle Hotel, a five-star hotel in Cyprus where he led culinary operations across the property’s dining outlets. Before that he was the Executive Chef at Millennium Hotel Opera in France and served as the Executive Sous Chef at Paradis Golf Resort & Spa in Mauritius. Additional hotel experience includes, Executive Sous Chef at Méridien Tahiti and Intercontinental Le Moana Resort in Bora Bora, where he has obtained a deep understanding of the Pacific’s culinary heritage.
The roots of his passion for cooking are deeply embedded in the unique culinary and cultural richness of each region he visits. Chef Brun is inspired by the diversity of cuisines and traditions he encounters during his travels. These experiences not only enrich his understanding but also enhance his culinary skills, allowing him to interpret his dishes based on the location, locally sourced products, and the team he collaborates with. At the resort, Chef Brun is particularly excited about showcasing local cuisine, offering guests a taste of regional flavors with a unique twist. Signature dishes such as “Chicken fafa,” “Tuna sashimi,” or “Tahitian raw fish” are simple in concept but elevated by the distinctive touches his team brings to the table.
At The Westin Bora Bora Resort & Spa, Chef Brun will oversee the culinary operations for all dining experiences, sourcing local flavors and ingredients. The lineup includes Tipanier, an all-day French bistro with a Polynesian twist where Chef Brun has carefully crafted a menu with seasonal ingredients, in a space designed to show off the beauty of Bora Bora and its signature Tipanier flower; Maere, the signature and fine dining restaurant with a constantly changing menu that highlights fresh and locally sources ingredients, to be enjoyed with a stunning lagoon view; Varavara, a laid-back beachfront dining, with a menu that draws inspiration from across the Pacific Ocean; Honu Tiki, a beach bar serving craft cocktails and light fare with a view of Mt. Otemanu, with an unbeatable waterfront location; Te Ava, the swim-up pool bar with a menu offering a range of vibrant dishes; and ‘O’a Bar, a lobby-lounge bar featuring tapas and mixologist crafted cocktails.
“I am excited to return to the beautiful destination of French Polynesia and join the team at the new Westin Bora Bora Resort & Spa,” says Chef Brun, Executive Chef, Westin Bora Bora Resort & Spa. “I look forward to infusing our menus with the rich flavors and culinary traditions of this beautiful region that will feature fresh local flavors and ingredients, designed to be the perfect complement to guests’ surroundings.”
Outside of work, Chef Brun loves to travel and explore new places, try different foods, and learn about different cultures and people, all of which provide inspiration for his work.
