CAPTAIN FLAVOURS FRESH FOODS LLC

About us

Delivering exceptional taste and quality

Our roots trace back to Le Capitaine, an iconic fine dining seafood restaurant founded in Mauritius in 1989. With over 30 years of culinary heritage, our team leverages finely-honed expertise in procuring, handling, and preparing fresh seafood and ingredients. This shines through in the superior flavours of our products.
In collaboration with our research and innovation partner Velvix Food Processing, we combine artisanal traditions with state-of-the-art production facilities. Rigorous quality control and international safety certifications ensure we deliver consistent excellence with every batch.
Since 2022, we have established our own food processing facility in the UAE to share our passion for flavours.
Led by world-class chefs and industry veterans, Captain Flavours provides customized flavour solutions for hotels, restaurants and caterers across the UAE. Allow our 30+ years of recipe craftsmanship starting from our restaurant days to elevate your menus with exceptional taste and quality.
At Captain Flavours, we are committed to sustainability. From source to shelf, we minimize our environmental impact through responsible practices. Our natural and additive-free products provide healthy, wholesome nourishment.
From comforting soups to zesty marinades, our products unlock the full potential of flavour. We invite professional chefs, home cooks, and food enthusiasts to experience the difference of time-honored expertise married with passion for great taste. Discover a world of possibilities with Captain Flavours.

The key benefits of Captain Flavours products

Elevate Your Catering with Our Premium Bases
Save time and effort while delivering consistent quality and versatile menus with our line of soups, sauces, broths, and marinades. We offer the following benefits:

Time Saving and Convenience

Our pre-prepared bases eliminate long prep and cook times, allowing your chefs to focus on other aspects of meal preparation.

Consistent Quality

Ensure a reliably excellent dining experience through our precision-crafted products made with quality ingredients.

Versatile Menus

Explore diverse menu options without complex from-scratch preparation using our versatile flavour foundations.

Widened Offerings

Easily diversify your menu with our marinades that elevate grilled items. Effortlessly scale up catering for any event size.

Customization

Easily adapt our products to suit dietary preferences and restrictions.

Streamlined Inventory

Enjoy consistent supply and quality with our stocked bases, reducing ingredient stresses.

Cost-Effective

Optimize resources and costs through reduced prep and cook times.

Expert Support

Our culinary team provides guidance on menu planning, customization, and any other support needed.

Our Team

Our culinary team provides guidance on menu planning, customization, and any other support needed.

N. Saminada Chetty

Founder/CEO

N. Saminada Chetty has demonstrated remarkable vision and business acumen as a serial entrepreneur over the past three decades. His journey began in 1989 when he identified a lack of fine dining options in Mauritius and founded the pioneering restaurant, Le Capitaine at the age of 21.

Drawing on his innately sharp business sense, Chetty expanded Le Capitaine into a successful brand locally over the years. He diversified into other restaurants ranging from casual dining to quick service establishments. Beyond the food sector, Chetty invested widely into industries like media and film production in his home country.

In 2020, Chetty broke into food manufacturing by launching a line of Le Capitaine branded vacuum-packed ready meals for retail. Capitalizing on changing lifestyle trends, this venture achieved great success in Mauritius. Ready to scale up, Chetty embarked on the bold step of going international with the setup of Captain Flavours Fresh Foods LLC in Ajman, UAE in 2022.

With the export-focused facility, Chetty targeted the UAE's retail and hospitality sectors. By catering specifically to demands from hotels and restaurants, he launched bespoke sauces, soups, broths and marinades under the Le Capitaine name.

Chetty has demonstrated strategic foresight in identifying opportunities and building successful concepts. With over 30 years of experience spanning multiple industries, his latest international expansion cements his reputation as an ambitious and visionary entrepreneur. Le Capitaine stands poised to become a global brand under Chetty's pioneering leadership.

Doorgesh Poonuth

Head Cook

Doorgesh Poonuth has been a pillar of Le Capitaine restaurant since its establishment by founder N. Saminada Chetty in 1989. As a loyal employee for over 30 years, Poonuth has been instrumental to the consistent high standards and innovation that Le Capitaine is renowned for.

Starting as a junior chef in 1989, Poonuth showed skill and dedication that led to his rise to head chef. In this role, he absorbed techniques and knowledge from the many esteemed visiting chefs that have graced Le Capitaine's kitchens. Poonuth not only implemented new ideas, but also ensured consistency and quality were never compromised.

Beyond his culinary contributions, Poonuth has also provided invaluable service by training generations of chefs. Many rising stars in Mauritius' culinary scene credit Poonuth as a mentor who instilled craftsmanship and passion. His teaching has shaped the close-knit team at Le Capitaine Mauritius.

In recent years, Poonuth has taken on the challenge of bringing his expertise to industrial food production. As head of the production team for Le Capitaine's vacuum-packed ready meal line, launched in 2020, Poonuth replicates signature flavours and dishes at scale. His discerning palate and hands-on experience are key to maintaining quality.

Poonuth's dedication has been integral to Le Capitaine's success for over three decades. His culinary skills and work ethic have shaped an institution renowned for its consistent excellence. As Le Capitaine embarks on new endeavors, Poonuth provides the experience and spirit that underpin the brand.

J.M. Baratte

Director of Production

J.M. Baratte embarked on his culinary training in 1979 in France, earning his CAP (Certificat d’aptitude professionnelle) and BEP (Brevet d’education professionnelle) qualifications. This kicked off over 40 years and counting as an accomplished chef and food industry expert.

Baratte began his career as a junior chef at the prestigious Hotel International in Luxembourg in 1980. After a year, he moved to Club Med in France where he honed his skills for 3 years. He then joined the Ritz Carlton team in Spain, gaining invaluable experience at the highest level of luxury hospitality.

In the late 1980s, Baratte was recruited by Unilever for their culinary department in Spain. He spent over 15 prolific years innovating and developing new products and recipes. This built up his expertise in industrial food production and technology.

Seeking new horizons, Baratte relocated to Mauritius where in 2013 he joined Le Capitaine group of restaurants as a consultant. He oversaw the fine dining restaurants and launched the new fast-food concept, Captain Blu. His 6-year tenure saw Le Capitaine cement its reputation for culinary excellence.

In 2019, family commitments took Baratte back to the French colony Mayotte where he spent 2 years training underprivileged youth in culinary arts. In 2021, he returned to Mauritius and joined Le Capitaine's latest venture into food processing and production.

With over 40 years of global experience spanning Michelin-starred restaurants, fast food outlets, Unilever R&D and training the next generation, Baratte brought invaluable expertise. His technical skills and creativity from years in industrial food production made him the perfect candidate to contribute to the new Le Capitaine facility. Baratte continues to innovate new recipes and products, combining his culinary flair with manufacturing excellence.