Discover the beautiful culture and cuisine of French Polynesia.
Motu Nao Nao’s very own private chef supervises the seasonal menu where most of the ingredients are locally sourced, including fish, organic vegetables, and wild ingredients found on the island. Everything we serve is gathered responsibly and ethically.
Dining
Our chef will gladly prepare a private dinner or picnic featuring your favorite foods to be enjoyed at one of the many breathtaking locations around the island, where feast can meet personal fantasy.
From Polynesian dance shows to private musical performances and more, bring your imagination to life in your own private paradise.
About Chef Wilfrid Kobylt
The poet of the flower garden
Wilfrid grew up in Algeria before returning to France to complete his high school education and undertake a « cuisine » apprenticeship. After working in the French Embassies in London and Algiers as a sous-chef and then as a chef, Wilfrid bought a sailboat and traveled the seven seas for 8 years. This long journey introduced him to all the major cuisines of the world: Mediterranean, Caribbean, South American and Asian Pacific.
His most memorable experience was his stay in Switzerland with Judith Baumann, the Queen of the Meadows, as she is sometimes referred to. Judith is well known for her creative cooking with plants and wild flowers.
It is there that Wilfrid discovered his passion for gathering forest flora and creating edible plants, roots, and flower cuisines.
Wilfrid returned to Tahiti in 2009 as chef of " Le Coco's", one of the finer restaurants in Tahiti.
After a few years, Wilfrid, always in search of novelty and a culinary challenge transitioned to a culinary instructor for several restaurants in French Polynesia including the Saint Régis Bora Bora Resort, the Aranui cruise and cargo ship, the Haumana cruise ship and the Bora Bora Pearl Beach Resort.
In 2016, Wilfrid accepted the position of « head chef « in Nukutepipi, M. Guy Laliberte's private island.
He is presently the Chef of "Motu Nao Nao", a private island retreat in the lagoon of Raiatea. His cuisine is imaginative as he utilizes local products especially tropical plants and wild flowers. It is on this small motu that Wilfrid continues his research on the property’s edible tropical plants, their mineral and notable organic molecular compositions. A Chef and a Chemist... he is reinventing the cuisine of Polynesia.
