Bon Appetit, The First Foodie Portal of  Mauritius


Chef Neelou Ungoo is a name that is synonymous with culinary excellence and innovation in the Mauritius hospitality industry! As the Executive Chef at Domaine de Grand Baie, she has established herself as one of the most talented chefs on the island, impressing diners with her creative and modern approach to cooking.

Chef Neelou’s passion for cooking began at a young age, and she pursued her dream by studying at the École Hotelière Sir Gaëtan Duval. It was here that she first encountered her mentor, Chef Nizam Peeroo, who would go on to have a significant impact on her culinary career. After completing her training, Chef Neelou began her professional journey at the prestigious Shangri-La Le Touessrok Hotel, where she honed her skills and gained invaluable experience in the kitchen.

Over the years, Chef Neelou has worked at several other top hotels in Mauritius, including the One&Only Le Saint Géran and the Labourdonnais Hotel. She has also had the opportunity to travel abroad for internships, training, and culinary promotions, further expanding her knowledge and expertise in the culinary arts. In 2018, Chef Neelou won the Meilleur Ouvrier Mauricien competition, an impressive milestone highlighting her exceptional talent and dedication to her craft.

Despite her impressive credentials and accomplishments, Chef Neelou remains humble and grounded, always striving to improve and push the boundaries of her cooking. She believes that having a culinary speciality can be restrictive and limit one’s ability to explore and experiment with different flavours and techniques. As such, Chef Neelou is a jack-of-all-trades who is equally adept at creating exquisite hot dishes, cold dishes, and pastries. Her inventive and creative approach to cooking allows her to highlight the unique qualities of local products and reimagine traditional dishes in exciting new ways.

As future chefs embark on their own culinary journeys, they may take a page from Chef Neelou’s book. By adopting a similar open-minded and experimental approach to cooking, they may likewise be on the pave to contributing to the dynamic and ever-evolving culinary landscape.