Chef of the Quarter: Sylvain Hervochon

When you walk in the door of Casa Roots restaurant next to Antigua’s famous Runaway Bay, the first thing that hits you is the blend of casual French elegance and Caribbean rustic chic. And that is exactly what owner and head chef, Frenchman Sylvain Hervochon and his wife Nadine set out to do when they opened the eatery back in 2019. By creating the type of place that they themselves would like to hang out; somewhere unpretentious and cosy, chic and earthy, with locally sourced organic food, the restaurant’s philosophy is to stimulate your senses through delightful decoration and ambiance, impeccable service, and an amazing culinary experience.

Sylvain’s 30 years of chef experience has taken him around the globe; from owning a restaurant in France, working in the Galapagos islands to his most recent position as Executive Chef at Rosewood Jumby Bay. But opening Casa Roots was like coming home for the pair, and that is exactly how diners feel after spending a leisurely lunch or dinner with friends at the laid-back restaurant. The food philosophy is taking the freshest local ingredients available, and elevating them with the creative touch of the Chef, making a delicious blend of West Indian food with that French je ne sais quoi. As Sylvain says, “It’s all about simplicity when the ingredient is the star, I just need to enhance it with the right balance of spice and love.”

It's all about simplicity when the ingredient is the star

Tuna Tartare

Local cockles Casa Roots style

Caribbean okra tempura

Only the freshest of the freshest ingredients

Roasted breadfruit, a seasonal delight

Le Pain