His experience in the restaurant industry began at the St Regis Bora Bora, after obtaining his BTH, a French qualification in cooking.
With a strong desire to discover new horizons, he left for France where he was second in the kitchen then master restaurateur at La Fleur de Sel in Anglet, as well as at the Blue Cargo in Bidart, and at the Radisson in Biarritz.
Heiva Agnieray loves to cook fresh products like fresh fish, citrus fruits but also chocolate !
Our hotel Le Tikehau no longer has secrets for him because he had the opportunity to make some replacements in late 2019.