About

Executive Chef and Culinary Director with over 25 years’ experience in ultra-luxury resorts and private island destinations.

Chef Erwin Joven

A Chef’s Story

I’m an Executive Chef and Culinary Director with over 25 years’ experience working within ultra-luxury hotels, resorts, and private island properties across seven countries.

I trained at the Culinary Institute of America in Napa Valley, where I developed a strong foundation in classical technique, kitchen systems, and disciplined professional practice — principles that continue to shape how I approach kitchens and leadership today. I began my career with the Mandarin Oriental Hotel Group, an experience that instilled a deep respect for precision, service culture, and the quiet standards that define true luxury hospitality.

From there, my work took me into senior culinary roles across some of the world’s most exacting destinations — including properties within the ultra-luxe Aman portfolio such as Amanyara and Amanpulo, as well as private island and resort operations with The Mustique Company at Cotton House Mustique, Vomo Island Fiji, and the InterContinental Hayman Island Resort. I have also held senior leadership positions within international hotel groups including Accor Australia, Marriott, and JC Resorts in California, working across large, multi-outlet luxury properties.

Alongside cooking, my work has always extended beyond the plate. I’ve led and developed culinary teams, created menus and concepts, built supplier relationships, and overseen complex day-to-day operations. Much of this has been done in close collaboration with owners, general managers, and private clients who value clear thinking, commercial awareness, and calm, reliable execution.

Today, my work brings these experiences together. I divide my time between private chef engagements and culinary consultancy, working directly with private clients and a small number of select properties. For some, that means highly personal dining experiences shaped by season and place. For others, it means strategic support — refining concepts, strengthening systems, and helping businesses make confident, well-informed decisions.

Whether in a private residence, a remote destination, or an operating hospitality business, my approach is personal, considered, and shaped by season, place, and purpose.

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Testimonials

“Erwin has worked with the family on several occasions and is very highly regarded. His cooking is thoughtful, full of flavour, and always in tune with what the family feels like eating at the time, which is a rare quality.

He carries himself with complete professionalism, understands the importance of discretion, and is one of the strongest private chefs we have engaged.”

Estate Manager, Melbourne, Australia

“Chef Erwin’s meals were outstanding, combining flavour, balance, and attention to detail. Each menu was carefully tailored to the pace of our stay, from relaxed breakfasts to boat picnics and informal beach dinners, always showcasing the best local Australian produce.

A memorable part of our time on Lizard Island.”

Guests, The House on Lizard Island, Australia

“Erwin is a committed and highly professional chef who takes great pride in his work. He leads from the front, supports his team, and brings both creativity and structure to the kitchen.

At Amanyara, he was a valued member of the team and someone we could rely on completely.”

General Manager, Aman Resorts USA & Caribbean

“Chef Erwin brings a wealth of international experience and a calm, professional approach to his work. At Vomo Island Resort, his menus were perfectly suited to the tropical environment and the expectations of discerning guests, always delivered with consistency and care.

A true team player and a pleasure to work alongside.”

Director of Sales & Marketing, Vomo Island, Fiji

“Erwin is a talented and highly professional chef who brought creativity, discipline, and reliability to the team during our time working together at Cotton House.

He was a pleasure to work with, and I would gladly do so again.”