Our Team

Our passion: food. Farmer, chef and creative, we put our heart into what we do.

Audrey, support and train, agriculture and good products

Audrey Lachaud is 38 years old, she was born in the Limousin, France from parents both with agricultural origin. She grew up around the family garden and the simple and tasty cuisine. Immersed young in an english culture in the United Kingdom, she continued as a student in New Zealand, which, luckily, led her to Tahiti, Moorea.

Teaching arts and creativity in agricultural high schools, she decided to suspend her career to devote herself to social entrepreneurship. With her friend Maheata Hutia, she gathered producers around La ruche qui dit oui ! aka The Food Asssembly, a network of local farms who sell their products directly to members every week…a lively and warm place where we share recipes, gardening techniques and the love of good products.

Then she started Food & CookLab Tahiti, a social business based on how to make sense with what we do !

Her wish : to give everyone the opportunity to eat better, produce better and shop fairly. For her, cooking is the gateway to cultural discovery through rich culinary experiences,  exchange and sharing.

At Food & CookLab Tahiti, she is in charge of the FoodLab and assists producers, professionals and individuals in their search for the perfect recipe and the best farm jars!

Stevenson Vahimarae, farmer, gardener & animator

Stevenson Vahimarae, 40, from Bora Bora. Longtime guide, farm worker, lifeguard, Stevenson has been living in Moorea for two years. Now  farmer, after living in France and traveling around the world, Stevenson has never stopped developing every little outdoor area. A little wedge of taro, tapioca, bananas, sweet potatoes, little wedges of herbs, eggplants at Food & CookLab, and on other lands lemon, orange, mango, pineapple etc. Organic, beautiful and good, its agriculture is a connection to nature, to the land.

From seed to plate, Stevenson loves everything. Having grown up in the Tuamotu Islands, coconut and fish are his favorite products.

At Food & CookLab, Stevenson takes care of the landscaping, he cultivates elsewhere as well to provide good products. And he animates culinary experiences with Audrey, speaking fluent English and laughing very loudly, he enjoys exchanging and sharing around Polynesian culture and what he likes to eat.

Our partner, Grand Chef Marc Lintanf

Marc Lintanf is 38 years old, after years spent in Canada, as head caterer, multiple experiences in major hotels around the world, Marc and his family have put their slippers in Moorea. For two years, Marc managed the catering & restaurants from  Sofitel hotel Moorea as executive chef. Trained as a delicatessen, Marc has more than one knife in his briefcase, his creative capacity is matched only by his skill, he has just launched his ML brand L’experience Culinaire. He released a collection of delicatessen products, a range of made-to-order catering products, conducts training courses and offers consulting services. Teasing, fan of flavors, creators of up-to-the-minute ideas, Marc offers super nice culinary training.

At Food & CookLab, Marc uses the premises to create his products, and conducts training for professionals and individuals. Its culinary workshops are always moments of sharing: between professional advice and world champion recipes, the atmosphere is relaxed.

Without forgetting our Research & Development manager, Dany Lachaud

Danièle Lachaud is Audrey Lachaud’s mother, she is retired from her profession as an agricultural engineer teacher. She never stops exploring the richness of local products – taro, uru, cassava – she transforms them in any way she can. Fine cook, pastry chef, great creative, she reminds us of the essentials and common sense inherited from a farming family in Lot.