In 2018, the Tamboho Suites hotel in Ambatonakanga, Madagascar, opened its doors to guests, boasting a restaurant with a stunning patio and lush green wall. At the helm of the kitchen is celebrated Malagasy chef Antonio Razakandrainy, who has been making waves in the culinary scene with his unique blend of traditional and contemporary cuisine. With a career spanning over a decade, Razakandrainy has established himself as one of Madagascar's top chefs.
Razakandrainy's culinary journey began in 2006 when he graduated from the National Tourism and Hospitality Institute. He then went on to intern at the laboratory of the four-star Colbert pastry shop and worked at the five-star Carlton hotel. His hard work and dedication earned him a position as head chef at the Café Charly and Bistrot restaurants. During his tenure, he had the opportunity to work alongside chefs from around the world and participate in various national cooking competitions.
In 2017, Razakandrainy was selected to lead the Team Madagascar at the Coupe du monde des traiteurs, a prestigious culinary competition held at the Sihra (Salon international de la restauration, de l'hôtellerie et de l'alimentation) in Lyon. Under the guidance of Chef Lalaina Ravelomanana, Razakandrainy honed his skills and gained valuable experience. After the competition, he traveled to France and Geneva to explore new culinary horizons and connect with international chefs.
Upon his return to Madagascar, Razakandrainy founded his own catering company, Stars Chef, which specializes in modernized Malagasy cuisine. He went on to become the executive chef at the Arotel in Antsirabe and eventually took on the same role at the four-star Tamboho Suites hotel. Razakandrainy's cooking style is characterized by his use of local ingredients, such as red lobster from Fort-Dauphin, foie gras from Behenjy, and a variety of spices like wild pepper and vanilla.
When it comes to creating new dishes, Razakandrainy takes inspiration from seasonal ingredients and considers the tastes of his clients. He aims to strike a perfect balance of flavors and textures in each dish. One of his signature creations is the stuffed langouste medallions with smoked foie gras. Razakandrainy is also particular about his beverage of choice, preferring red wine in moderation.
The menu at Tamboho Suites is updated regularly to reflect the changing seasons and client preferences. Razakandrainy and his team work tirelessly to craft new recipes and refine existing ones. For instance, his recipe for Tarte ring paradis features a sweet pastry crust, a framboise mousse, and a delicate chocolate garnish. The dish showcases Razakandrainy's attention to detail and commitment to using only the freshest ingredients.
As the new year begins, Razakandrainy is focused on preparing a fresh menu for 2020. With his passion for innovative Malagasy cuisine and dedication to using local ingredients, he continues to delight diners at Tamboho Suites. Razakandrainy's journey serves as a testament to the power of hard work and creativity in the culinary world.
Key points
- Chef Antonio Razakandrainy brings a modern twist to traditional Malagasy cuisine at Tamboho Suites.
- Razakandrainy's culinary journey has taken him from the National Tourism and Hospitality Institute to international competitions and prestigious hotels.
- His menu at Tamboho Suites features dishes like stuffed langouste medallions with smoked foie gras, showcasing his creativity and attention to detail.
