Chef René Bajeux

La Samanna is delighted to have Executive Chef René Bajeux onboard creating and showcasing his exceptional culinary experiences.  Chef Bajeux is one of less than 50 American chefs honored with the title of “Certified Master Chef” and has frequently appeared at the renowned James Beard House.

Chef Bajeux now brings his expertise to La Samanna creating new menus to include culinary creations such as appetizers like carpaccio of local tuna and conch with a green papaya salad and a garden herbs plantain crisp with rum lime vinaigrette and such entrees as steamed sea bass on braised fennel, walnut oil smashed fingerling potato with a marcona mint emulsion and smoked paprika oil.

René Bajeux has also created the Chef’s Garden where local herbs are grown to use in the innovative menu items. Tours of the garden and cooking classes are to be offered in 2010 to showcase the resort’s devotion to an unparalleled gastronomic experience keeping the ingredients local and fresh.  

Born and raised in France, Chef René has served as the Executive Chef at Maui's Four Seasons Resort, at the Four Seasons Resort in Beverly Hills and eventually at the Windsor Court Hotel in New Orleans, where he was awarded a 5-star Mobil Award, one of only 20 in the U.S. In 2001, Bajeux opened René Bistrot, an exclusive haven of authentic French cuisine in the heart of downtown New Orleans.

Though René Bistrot was devastated by Hurricane Katrina, Bajeux persevered and collaborated with an old friend at the celebrated New Orleans restaurant, La Provence. He was recently recognized as Chevalier du Mérite Agricole for his contributions to the French agricultural system, and is considered a leader in French-inspired cuisine.