Chef Mooroogun Coopen has been with the Beachcomber group for 33 years. He has worked in various kitchens, including Le Mauricia, Le Canonnier, and the Shandrani Beachcomber Resort & Spa, where he has been head chef since 2020. Coopen's culinary journey has taken him through different regions, where he has discovered various products, techniques, and people. He believes that Mauritius' culinary heritage is exceptionally rich, despite being a small island.
Coopen's approach to cooking emphasizes letting the product speak for itself. He prioritizes natural flavors and avoids mixing too many ingredients, allowing each product to maintain its identity. His team prepares dishes fresh, using techniques like low-temperature sous vide cooking to preserve the quality of the ingredients. This approach results in a cuisine that is both authentic and contemporary.
At the Shandrani Beachcomber Resort & Spa, local cuisine takes center stage. The resort's buffets and restaurants regularly feature traditional Mauritian recipes and products. Coopen also likes to innovate and revisit classic dishes with a modern twist, while respecting their cultural significance. For example, a traditional rougail de gambas can be transformed into a gourmet dish without losing its identity.
The Shandrani Beachcomber Resort & Spa is located in the southeastern region of Mauritius, which is known for its high-quality fish. Coopen highlights the exceptional taste and texture of the Mahébourg fish, which develops a unique richness due to the Southeast Trade Wind. He emphasizes the importance of using local products and showcasing Mauritian flavors to a wider audience.
Coopen is also committed to reducing food waste in his kitchen. He has implemented various initiatives, such as reusing bread and minimizing energy consumption. His team is trained to be mindful of their practices and to prepare dishes efficiently. This approach not only reduces waste but also contributes to a more sustainable culinary experience.
From September 26 to October 3, 2026, Mauritius and Réunion Island will come together for a culinary event called Zarlor des Chefs. This event, launched in 2025, aims to promote the sharing of culinary traditions and techniques between the two islands. Five Mauritian chefs, including Coopen, will join forces with five Réunionese chefs to create innovative dishes that showcase local products and Creole cuisine.
The Zarlor des Chefs event is an opportunity for Coopen and other chefs to share their passion for Mauritian cuisine and to promote cultural exchange between the two islands. The event will feature a range of culinary activities, including cooking demonstrations and workshops. By highlighting the richness of Mauritian and Réunionese cuisine, the event aims to strengthen the bond between the two islands and to celebrate their shared culinary heritage.
Key points
- Chef Mooroogun Coopen has been leading the kitchens at Shandrani Beachcomber Resort & Spa since 2020.
- Coopen emphasizes the importance of using local products and showcasing Mauritian flavors.
- The Zarlor des Chefs event promotes cultural exchange and the sharing of culinary traditions between Mauritius and Réunion Island.
