Chef Spotlight: Jean-Claude Boffy, Executive Chef, the Savoy Resort, Funchal, Madeira, Portugal

To be a noted chef in today's competitive, fast-paced restaurant environment, you have to be extremely talented and creative. Jean-Claude Boffy, Executive Chef at the Savoy Resort in Funchal, Madeira, Portugal is both, and his many culinary experiences blend together to create his personal style, which he describes as French, with an international flair.

Chef Boffy joined the Savoy Hotel as Executive Chef in November 1999, bringing with him a wealth of experience because he has worked in some of the most prestigious kitchens around the world. After an apprenticeship of three years, he went around his homeland of France doing what he calls his "Tour de France" gaining experience in Michelin star restaurants.

He then joined the staff of the Intercontinental Hotels Company and worked around the globe in countries such as Greece, Brazil and Jordan, for 18 years. In Brazil, he learned to speak fluent Portuguese. Prior to joining the Savoy, Jean-Claude was Executive Chef for ten years at the prestigious Al-Bustan Palace, in Oman, Jordan.

"During all those years I've served many heads of state like King Fadh from Saudi Arabia; King Abdallah from Jordan; former US Presidents Carter & Bush; and former Prime Ministers John Major and Margaret Thatcher," Chef Boffy says. "The most prestigious event I've catered for was the GCC (Gulf Conference Countries) held every 5 years, with the heads of state from all the Gulf Countries, delegates and security under one roof."

When you find out that this involved feeding some 1,200 people for your days, you can imagine what an intense operation it was.

Now, in his role as Executive Chef at the Savoy Resort in Funchal, Madeira, Chef Boffy oversees all the restaurants in the original Savoy hotel:

*The Library Garden Café where they serve local specialities and international favorites; *The Cúpula restaurant, the main restaurant where guests enjoy breakfast and dinner with different themes every evening. The à la Carte menu features local product such as tuna, trout, espada (the black scabbard fish only found in Madeira and Japan) and various fruit such as anona (custard apple), tamarillo, banana and passion fruit.

* The Fleur de Lys restaurant which features French cuisine with various dishes flambéed at your tableside by the Maitre D.

* In addition, he and his staff are responsible for 24 hour room service, a poolside snack bar and large banquet facilities with the capacity to cater for 800 guests.

In addition, Chef Boffy also oversees the food service operations at the adjacent Royal Savoy hotel, a plush luxury hotel with 162 rooms, suites and penthouses. The copyright of the article Chef Spotlight: Jean-Claude Boffy, Executive Chef, the Savoy Resort, Funchal, Madeira, Portugal in Gourmet Travel is owned by Eve Carr. Permission to republish Chef Spotlight: Jean-Claude Boffy, Executive Chef, the Savoy Resort, Funchal, Madeira, Portugal in print or online must be granted by the author in writing.