Hilton Seychelles invites guests to experience a culinary celebration like no other at the upcoming Local Food Fest 2025, taking place on 28-29 June at Roche Caiman and the NSC Hall fairgrounds. Under the inspiring theme “Pierre Poivre Legacy 2.0 – Creole Rendezvous,” all six Hilton properties in Seychelles will come together to honor the nation’s rich spice heritage, vibrant culture, and culinary identity.
The event pays tribute to Pierre Poivre, the 18th century botanist whose botanical explorations shaped Seychelles’ relationship with spices. Through locally inspired signature dishes, Hilton’s chefs reinterpret traditional Creole ingredients and island stories with bold creativity, deep respect, and a sense of place. Each dish is a modern interpretation of Creole tradition, designed to surprise, delight, and spark conversation.
At Waldorf Astoria Seychelles Platte Island, Chef Sheryl brings the ocean’s bounty to life with the Smoked Fish Mango Salad (33 AED). Celebrating the fresh, local flavors of Platte island, this dish features Job Fish caught in the surrounding waters, lightly grilled and seasoned with island herbs, gentle spices, and a touch of citrus. Simple yet deeply flavorful, this creation is a beautiful nod to explorer Pierre Poivre, capturing his love for spice, discovery, and the natural beauty of the Seychelles.
From Mango House Seychelles, Chef Mortada presents the ‘Coevity Island Prawn Sushi Box’ (38.13 AED), a refined yet grounded homage to the sea. With prawns responsibly sourced from Coevity’s aquaculture farms, the dish bridges sustainability and flavor letting nature’s purity shine through.
Canopy by Hilton Seychelles brings boldness to the table with Pierre’s Smoked Brisket Burger (38.13 AED). Chef Andre infuses local Takamaka Rum into tender brisker, slow-smoked with spices that not to Piovre’s adventurous spirit. Served with crispy cassava chips, the dish offers a street-food soul with upscale flair.
Over at Hilton Seychelles Labriz Resort & Spa, spiced Octopus Curry (38.13 AED) from Chef Leon is a soulful blend of sea and spice. Notes of cinnamon and nutmeg layer into tender octopus, telling a story passed down through generations, an edible echo of heritage and homeland.
Chef Fabio of Hilton Seychelles Northolme Resort & Spa reimagines a humble island classic with Pierre;s Spiced Black Pudding Croquette (25.42 AED). Elevating a traditional ingredient through clove, nutmeg, and finesse, watch bite celebrates the resilience of Creole cuisine and the transformative power of spices.
Finally, DoubleTree by Hilton Seychelles – Alamanda Resort & Spa offers comfort with a twist in the form of Creole Fish Cake & Papaya Chutney (25.42 AED). Chef Raam blends the catch of the day with sun-ripened papaya and gentle spice, reflecting the warmth of Seychelles’ coastal villages and the spirit of community.
With each dish rooted in storytelling, tradition, and culinary innovation, Hilton Seychelles brings a bold and flavorful presence to Local Food Fest 2025. The “Creole Rendezvous” experience is also a celebration of sustainability and sourcing, with many dishes highlighting island-grown produce, aquaculture partnerships, and Hilton’s long-standing commitment to responsible hospitality.
A Commitment to Community
In line with this spirit, Hilton Seychelles will donate any remaining prepared food from the event to Elles Foundation, a local NGO dedicated to nurturing and empowering the youth and women of Seychelles. Through its work, the foundation aims to reduce teenage pregnancies, expand access to education, and foster a safe , supportive environment where young people can build brighter, healthier future
