Aleixandre Sarrion
Chef
Originally from Dénia and based in London for over a decade, Aleixandre Sarrion is a Spanish chef and creative host known for blending refined gastronomy with unforgettable luxury experiences. Having cooked for Queen Elizabeth II, Aleixandre brings an exceptional level of excellence, discretion, and artistry to every table he touches.
Not only a close friend, Aleixandre is also a multi-talented force behind some of London’s most exclusive events, collaborating with prestigious houses such as Chopard and Rolls‑Royce, as well as elite private families worldwide. His work goes far beyond cooking, he curates atmosphere, connection, and meaningful moments through food.
He joined us in Kenya as the retreat chef, creating deeply intentional dining experiences that became one of the highlights of the journey.
Aleixandre is also the founder of La Plage by Sarrion, located at Voara Hotel in Madagascar, with exciting expansions planned for Monaco and the Caribbean in 2026.
With a rare mix of culinary mastery, creative vision, and human warmth, Aleixandre continues to redefine what it means to host, turning every gathering into an elevated experience.
1. You cooked for us during our time at Voaara Madagascar, and the experience felt deeply personal. How do you approach cooking when you’re immersed in such a unique place and culture?
When I’m in a place like Madagascar, I try to arrive with curiosity rather than intention. I listen first to the people, the markets, the rhythm of the days. Cooking there isn’t about importing ideas. You cook with what’s available, with what people value, with what the land gives you. That naturally makes the food more personal, because it’s rooted in respect and presence rather than technique alone.
2. Travel clearly influences your cuisine. What ingredients, moments, or lessons from Madagascar stayed with you the most after that experience?
Madagascar taught me restraint. The ingredients are incredibly pure, seafood straight from the water, vanilla that actually smells like vanilla, vegetables grown in our garden. The lesson was not to overcomplicate. I remember moments more than dishes: cooking barefoot, eating together without hierarchy, letting time stretch. It reminded me that flavour is often emotional before it’s technical.
3. Kenya holds a special place in your journey. What was your most memorable moment there, and how did it shape you not just as a chef, but as a person?
Kenya slowed me down in a way I didn’t know I needed. One of the most memorable moments was cooking for children and sharing meals with friends, seeing how food can instantly become joy, connection, dignity. It shifted my perspective. It made me realise that cooking isn’t always about refinement or recognition; sometimes it’s simply about being useful, present, and human.
4. The Kaizen philosophy is about constant improvement through small, intentional steps. How does this mindset show up in your kitchen and creative process?
For me, Kaizen is about consistency rather than pressure. Improving a sauce by 1%, listening a bit more to your team, simplifying a plate instead of adding to it. In the kitchen, it’s not dramatic change it’s daily attention. Creatively, it means allowing yourself to evolve quietly, without needing to announce every step.
5. Looking ahead, how do you want your personal identity as a chef to evolve, and what does “progress” truly mean to you today?
I want my identity to feel calmer, more honest. Less about proving, more about building something meaningful over time for my team, for the people I cook for, for the places I work in. Progress, to me now, is alignment: when what you cook, how you live, and why you do it start to feel like the same story.
6.You have amazing hair and skin what products would you recommend?
KERASTASE without doubt and use sunscreen! Super goop is great.
