Video Gallery
Chef Dominique Bugnand
Chef Bugnand has 14 years of legendary experience with Mandarin Oriental Hotel Group. He began his career with the company at the flagship Mandarin Oriental, Bangkok in 1998 as Executive Sous-chef. For the last six years he has been Executive Chef and Food and Beverage Director of Mandarin Oriental, Dhara Dhevi, Chiang Mai, Thailand. He started his hospitality career in 1984, as a sous-chef in the French navy and since then his career has taken him from Europe to the United States and from Latin America to Asia.

Chef Dominique presents a brand new a-la-carte menu at Mandarin Oriental Macau’s acclaimed signature restaurant - Vida Rica. Here he presents Alaskan Spider Crab and Caviar in Lobster Cannelloni, with Avocado and Mango Sauce, and Boston Lobster and Cauliflower flavoured with Tahitian Vanilla, and Cannelloni with Lobster Bolognaise.


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