Chef Magali

Magali Escapin orivate chef Raw Food

MAGALI ESCAPIN : When passion becomes a lifestyle !


After successful seasons as a gourmet yacht chef, she continued to train in French cuisine under the guidance of two exceptional Chefs; Daniel Ettlinger of the "Le Clos St. Pierre" in Le ROURET (06), France (Michelin Star). Zen and creativity being keywords. Also Mark Buffet, of the restaurant MB in Capbreton (40), France (former Head Chef of Le Grand Vefour, Paris - 3 Michelin stars!) who epitomizes the sense of French gastronomic culinary arts.

Magali has augmented her traditional skills with high-end training at the School of French Gastronomy Ferrandi, Paris. She is also moving towards the sound and energy of the Raw Food Kitchen by following the course of the Living Light Culinary Institute in Fort Bragg, California.

This amazing, respectful and sustainable cuisine allowed her to reconnect to her own personality and give her a full sight to create and play with the most energetic alive cooking.

After experiencing laboratories that focus on the construction of tastes in the food industry, she has brought her passion for extravagant formulae and love for scientific processes into the food industry. Following 7 years as a chemical Engineer she has taken new roads of learning through travel. In the food industry, gradually leaning towards the natural side, Magali chose to take the road to Australia in order to rediscover her desire for healthy, fresh and creative indulgence.

The result is a chef with a unique fusion of gastronomic cultures that celebrate taste and enjoyment along with health and vitality. All of this, so that she can meet your requirements and discreetly bring an exceptional service into your kitchen, Chalet, Villa or Yacht anywhere in the world.