No business can survive without positive bonds between owners, management and staff be it through good communication, staff welfare and consideration.
At Le Capitaine these bonds are channelled through all staffs on regular interaction. We have a very low staff turnover,among the 3 three staffs who started the business with Mr Koomaren Chetty in 1989, 2 are still working, one who joined in 1994 is still leading thekitchen team, most of the staff have been here for more than 10 years and change forms part of their culture.
Le Capitaine is one of the oldest restaurant serving sea food situated in the village of Grand Bay facing the sea on the “small bay”. The restaurant was only serving simple food like grilled fish, meat etc for lunch and dinner with capacity of 40 covers and a staff of 3 members but support from his mother and sister Toolam was vital in case of emergency. The project started in 1988, but the restaurant was opened only in 1989. In 1993 the cuisine took a leap frog step with the arrival of one of the most creative and innovative chef kris Panchoo and clients flow increased drastically.
In 1998 he decided to pull down the restaurant building and on for a new Le Capitaine with open terrasse serving for 100 covers. His wife Poovanam and brother Arou joined him as support. As time goes on Le Capitaine has build up a solid reputation of being one of the most consistent restaurant in service and food quality. In June 2011, renovation works take Le Capitaine to higher heights which will cater for more than 200 covers in colonial / creole style decor and ergonomic kitchen for high standard hygiene and sharp service.
Since 2002 Le Capitaine Restaurant Ltd has opened a second restaurant in Caudan Waterfront, Le Capitaine du Port facing the harbour in Port Louis which is being looked after by Mrs Chetty.