Our team
RESTAURANT BY THE SEA
CHEF KÉVIN JULIANS
Kévin Julians is a native of the country, self-taught, he grew up in Lamentin where he learned taste from a very young age. His first steps were as an assistant trainer in the army to help young people fulfill their vocation in the kitchen.
His inexhaustible thirst for learning and his taste for challenge gave him the opportunity to work with chef Marcel Ravin for several years.
It was a pivotal period which allowed him to expand his influences alongside many great chefs such as Luidgi Coutépéroumal at “La Suite Villa”; It was with him in particular that he worked on his creativity and his audacity on the plate.
He retains from these years the demand for rigor at work which is priceless.
He joined the M in 2022 where he ensures that he transmits the values of sharing and conviviality, while committing to surprising his guests with cuisine that is authentic, creative and responsible.
Cooking is an art, certainly the most beautiful: that of creating happiness
Kévin Julians (Chef de cuisine au M)
Une équipe accueillante et chaleureuse à votre service
L’équipe est aujourd’hui composée de :
5 personnes en cuisine (le chef Kévin Julians entouré de Ramez, Will, Romuald et son Chef pâtissier Gwénaël).
6 personnes en salle (le manager Anthony Bosser accompagné de Thibault, Babeth, Sylvia, Yves et Alizé).
Gwénaël Cantinol, notre jeune Chef Pâtissier est le lauréat du championnat territorial de Martinique et finaliste du trophée Babette.
Authentique et passionné par son métier ; c’est grâce à son expérience acquise auprès de plusieurs Chefs comme Vladimir FRANÇOIS-MAÏKOOUVA qu’il a appris la parfaite alliance entre tradition et inventivité avec comme priorité le travail des produits du terroir.
Son objectif aujourd’hui est de vous offrir des visuels créatifs et surprenants tout en insufflant un doux équilibre entre les saveurs antillaises perdues et le sucre.
“Ma pâtisserie est ma manière de créer du bonheur.”
- Front de mer - Sainte-Anne 97227, Martinique
- +596 596 76 75 43
