Who Am I

Chef Vijranand Kallooa, with over 50 years of experience, has shaped Mauritius' culinary scene with his passion and innovation. From humble beginnings to leading prestigious kitchens, his expertise and mentorship have inspired generations. His legacy of excellence continues to influence the world of gastronomy.

Early Years

The Spark of Passion

Born in Caroline Belle Air, Riviere Seche, Vijranand Kallooa is the eldest of seven siblings. Raised in a modest household, his parents worked as laborers during a time when Mauritius was still largely agrarian.

As the eldest, Vijranand took on family responsibilities from an early age, often preparing meals while his parents toiled in the sugarcane fields. With limited resources, he learned to stretch ingredients, sometimes making a single egg or homegrown vegetables suffice for his large family.

After completing his Certificate of Primary Education, financial hardships forced him to discontinue his studies. He began working in various plantations, including tomato, tobacco, and sugarcane fields, earning just 1 rupee and 75 cents (Rs1.75) for a day's labor.

His father, Suhadev, was also a respected Bhandari (a traditional wedding cook). Vijranand often assisted him, which he believes sparked his passion for cooking. While working in the plantations of Argy, he became curious about a bus that frequently passed by. Upon inquiry, he discovered that a new hotel, Le Saint Géran, was opening. Seizing the opportunity, both Vijranand and his father applied for jobs and were hired in the kitchen department.

On September 1, 1975, father and son began their journey at Le Saint Géran, where Vijranand took his first step into the culinary world as a kitchen helper.

Professional Journey

• 1976 Commis Garde-Manger, Le Saint Geran
• 1977 Chef Garde-Manger, Le Saint Geran
• 1979 Chef Garde Manger and worked six months in Entre-Metier, Le Saint Geran
• 1980 Worked in Saucier department and as Chef Tournant, Le Saint Geran
• 1981-1982 2nd Sous Chef, Le Saint Geran
• 1983-1990 Premier Sous Chef, Le Saint Geran
• 2012-2024 Executive Sous-Chef de Cuisine, Le Saint Geran
• 2017-2018 Executive Chef Kanahura Maldives

Awards

• 2024-African Culinary Cup Jury Member, Egypt
• 2023-South Indian Chefs Association (SICA) Jury Member in Chennai for Culinary Challenge 6th Edition of Sica Chennai 2023
• 2019-Institut Paul Bocuse France, Menu Development
• 2019-Bronze Medal, World Chef Battlefield, Malaysia
• 2018-Gold Medal in Buffet Challenge, SICA Culinary competition & Exhbition
• 2014-Certified International Jury by World Association of Chefs Societies.(WACS).
• 2002-FHA2002 Culinary Challenge - Bronze Winner in the National Team Challenge, Singapore
• 1999-Special Mention to the 2000 NQA Outstanding Supportive Manager Award - MQI
• 1998-National Excellence Award for Tourism/Menu of the year- Second Execo
• 1995-Les Cuisinier Mauricien Bronze Medal Mini Plated Salon Culinaire Chef on Parade
• 1990-Singapore Chef Congres
• 1989-Les Cuisinier Mauricien Bronze Medal in Hors D'oeuvre Bonze Medal in Plats Cuisinés Variés Highly Recommended in Viande Décoré
• 1986- Gold Medal in Hors D'oeuvres Variés Gold Medal in Cerf Décoré Silver Medal in Volaille Décoré Silver Medal in Canapé Bronze Medal in Viande Froide
• 1984- Gold Medal in Poisson Froid Silver Medal in Galantine Silver Medal in Viande Froide Silver Medal in Cochon de Lait Silver Medal in Canapé Bronze Medal in Cerf Décoré Bronze Medal in Crustacé Froide
• 1983- Gold Medal in Canapé Silver Medal in Cerf Décoré and Poisson Froid Highly Recommended in Hors D'oeuvre Varies
• 1982-Silver Medal in Viande Froide Décoré
• 1980-Gold Medal in Langouste Décoré Silver Medal in Viande Froide Décoré