At only 33 years old, Ayushi Gooroochurn has worked in no less than a dozen hotel establishments here and abroad. Her specialty is transforming local products into dishes that delight the taste buds. Behind her apron, she has a heart on her sleeve…
Better known as Chef Yu, Ayushi is a passionate person as one rarely meets. Having made cooking her hobby for 11 years, the young woman was far from imagining herself one day behind the stove: “At first, I was much more of a brush! And for good reason, I completed my studies in Fine Arts before realizing that there was one thing missing in my art, namely taste. And there I began a 360 ⁰ turn to study cooking at Sir Gaëtan Duval Hotel School.”
After that, she practically traveled the world: “I must have visited 80 countries. I had the chance to work on cruise ships, in France, in Indonesia and also in local hotels to perfect my culinary knowledge.”
Recipient of several local and international awards, Chef Yu is also very socially committed: “I campaign a lot against food waste. At the same time, I also help young people to embrace cooking as a profession. I have made it my goal to share the experience I have gained as best I can.”
