Raj Holuss
Growing up watching Chef Joël Robuchon’s cooking shows, Chef Raj Holuss discovered his passion for the culinary arts early in life, inspired by time spent in the kitchen with his family. This early fascination evolved into a lifelong pursuit of excellence, guiding him to Michelin-starred kitchens and mentorships under some of the most renowned chefs in the world. Originally from the picturesque island of Mauritius, Chef Holuss began his formal training at the Ecole Hoteliere Sire Gaetan Duval, where he started his culinary education at 19.
Following a rigorous apprenticeship with One & Only Resorts, he developed a mastery of butchery and fish preparation that caught the attention of legendary chef Alain Ducasse. Under Ducasse’s mentorship, he rose to the position of Chef de Partie, refining his understanding of global cuisines and modern gastronomy. His journey continued in the United Kingdom at the esteemed two-Michelin-starred Le Gavroche under Chef Michel Roux Jr., where he cultivated discipline, precision, and a relentless drive for perfection.
Chef Holuss’ international career flourished through leadership roles at elite establishments, including a decade at Chef Alain Roux’s three-Michelin-starred The Waterside Inn, where he advanced to First Sous Chef and represented the restaurant across Asia and Europe. His culinary path led him to New York City, where he joined Chef Daniel Boulud’s Michelin-starred team before returning to France and Mauritius to contribute to prestigious hotel openings. Later, as First Sous Chef at The Ritz-Carlton London and Head Chef at Roux at Skindles, he solidified his reputation for excellence, earning accolades such as two-time winner of the UK’s Le Taittinger Prix Culinaire International and finalist in the 2022 Master of Culinary Arts.
In 2023, Chef Holuss brought his wealth of global experience to Naples, Florida, where he now leads the kitchen at Sails Restaurant and heads up culinary innovation company wide. His journey—from humble beginnings in Mauritius to international acclaim—reflects an enduring passion for innovation, discipline, and the timeless art of fine dining.
Following a rigorous apprenticeship with One & Only Resorts, he developed a mastery of butchery and fish preparation that caught the attention of legendary chef Alain Ducasse. Under Ducasse’s mentorship, he rose to the position of Chef de Partie, refining his understanding of global cuisines and modern gastronomy. His journey continued in the United Kingdom at the esteemed two-Michelin-starred Le Gavroche under Chef Michel Roux Jr., where he cultivated discipline, precision, and a relentless drive for perfection.
Chef Holuss’ international career flourished through leadership roles at elite establishments, including a decade at Chef Alain Roux’s three-Michelin-starred The Waterside Inn, where he advanced to First Sous Chef and represented the restaurant across Asia and Europe. His culinary path led him to New York City, where he joined Chef Daniel Boulud’s Michelin-starred team before returning to France and Mauritius to contribute to prestigious hotel openings. Later, as First Sous Chef at The Ritz-Carlton London and Head Chef at Roux at Skindles, he solidified his reputation for excellence, earning accolades such as two-time winner of the UK’s Le Taittinger Prix Culinaire International and finalist in the 2022 Master of Culinary Arts.
In 2023, Chef Holuss brought his wealth of global experience to Naples, Florida, where he now leads the kitchen at Sails Restaurant and heads up culinary innovation company wide. His journey—from humble beginnings in Mauritius to international acclaim—reflects an enduring passion for innovation, discipline, and the timeless art of fine dining.