For Chef Ritesh Dawoojee, food has always been more than just sustenance—it’s a connection to his roots, a craft honed through years of dedication, and a way to tell stories through flavour. Now the Head of Chef de Cuisine at Hasu, the signature Japanese dining destination at Long Beach Mauritius, Dawoojee reflects on his journey, his inspirations, and what makes Hasu stand out in the region’s competitive culinary landscape.
“My love for cooking started with my grandmother,” Dawoojee shares. “She would prepare traditional, ancestral curries when I was very young, and watching her in the kitchen inspired me to pursue this passion.” That early fascination led him to hotel school in 1999, marking the beginning of his professional culinary journey.
His first industry experience came as an intern at Le Beau Rivage (now LUX Belle-Mare), followed by a role as commis de cuisine at Le Prince Maurice, where he was later promoted to chef de partie. His career took him through some of the world’s most prestigious kitchens, including the Four Seasons in Mauritius, France, and Dubai, as well as the Taj Hotel. These roles not only deepened his technical expertise but also exposed him to a range of global culinary influences.
In 2016, Dawoojee returned to Mauritius as Executive Sous Chef at Zilwa Attitude before joining Long Beach Mauritius as Chef de Cuisine. “All of these experiences ultimately led me to Long Beach, where I now get to merge my knowledge of Japanese techniques with the incredible local ingredients Mauritius has to offer.”
Hasu was conceived as a space where Japanese culinary traditions meet the vibrant, fresh flavours of Mauritius. “We wanted to create a dining experience that’s not just about great food but also about storytelling—bringing together the best of both culinary worlds,” he explains.
The menu at Hasu reflects this vision, blending the precision of Japanese cuisine with the boldness of Mauritian ingredients. “Each dish is designed as a journey, combining the subtlety of Japanese presentation with the richness of local flavours,” Dawoojee says. “It’s about respecting tradition while embracing innovation.”
Hasu has earned a reputation as one of the top dining destinations in Africa, recognised in the Travelers’ Choice Awards Best of the Best. For Dawoojee, its success lies in the team’s dedication to authenticity, creativity, and personalised dining experiences.
“Our central yakitori counter allows guests to witness the artistry behind Japanese cooking up close, creating an intimate and engaging experience,” he says. But beyond the aesthetics, the restaurant is committed to pushing culinary boundaries. “We honour traditional Japanese techniques but aren’t afraid to experiment, ensuring that every visit to Hasu feels new and exciting.”
When asked about standout dishes, Dawoojee highlights two that encapsulate his culinary philosophy.
“The Wasabi Salmon Teriyaki Sashimi is a great example of how we balance tradition with a touch of innovation. The silky salmon is enhanced by a subtle heat from the wasabi, while the ginger and garlic crumbs provide texture and depth of flavour.”
Another favourite is the Torched Dry-Aged Wagyu Beef with Miso Sabayon. “We take premium dry-aged wagyu, torch it just enough to accentuate its marbling and pair it with a miso sabayon that adds a creamy umami depth. It’s a dish that reflects both precision and indulgence.”
Like many chefs, Dawoojee has faced his share of challenges, from balancing work and personal life to maintaining consistency in a high-pressure kitchen. “Managing time effectively has been an ongoing learning process,” he admits. “But one of the most valuable lessons I’ve learned is the importance of seeking feedback—it helps refine skills and keeps you grounded.”
A commitment to sustainability is embedded in Hasu’s approach, from sourcing ingredients to waste reduction. “We prioritise working with local farmers and suppliers, ensuring that our ingredients are fresh and that we’re supporting the local economy,” he says. “By designing menus around seasonal produce, we also reduce our reliance on imports, which lowers our environmental footprint.”
With Hasu firmly established, Dawoojee has his sights set on new initiatives. “I’d love to introduce more seasonal offerings and deepen our collaboration with local producers,” he shares. Additionally, he’s exploring the idea of culinary workshops and tasting events. “It would be a great way for guests to engage more deeply with the cuisine, understanding the techniques and ingredients that make Hasu unique.”
For young chefs looking to make their mark, Dawoojee’s advice is simple: resilience and passion are key. “This industry is tough—the hours are long, and the expectations are high. But if you stay curious, keep refining your skills, and focus on creating memorable experiences for guests, recognition will follow.”
As Hasu continues to evolve, Dawoojee remains committed to his craft, blending tradition with innovation and sharing his love for Japanese-Mauritian cuisine with every dish.
