i. Biography
Long Bay sets the working frame for a Caribbean bistro with Gallic technique applied to island appetite, with pasta, sauce, lobster, and composed dessert doing the visible work. At JULIANS-A Tropical French Bistro in Long Bay, Anguilla, Executive Chef Dominique Thevenet works that register through dishes such as Lobster Pesto Ravioli, Fettuccini Al Julian, and The Fieger Tower, where construction and naming carry part of the house identity.
The Trajectory
Hotel cooking gave the early discipline its range: culinary roles at five-star hotels in France, Egypt, Yemen, Gabon, and Senegal, followed by culinary work in Anguilla. That movement placed Dominique Thevenet across European, international hotel, and Caribbean restaurant settings before the owner / chef role at Café de Paris in Anguilla, a Paris-accented chapter in the island’s dining trade. The current post keeps the work inside Quintessence Hotel and its bistro table: Dominique is chef of Quintessence Hotel and Executive Chef of Julians - A Tropical French Bistro, a role held since 2017.
The Practice Today
The post at Quintessence Hotel in West End Village, Anguilla, runs alongside the Executive Chef role at the restaurant in Long Bay, Anguilla. The cooking is read through a Caribbean bistro format rather than a single technique: sauce, pasta, seafood, dessert architecture, and the setting of a hotel table. The menu gives concrete markers of the work. Fettuccini Al Julian appears on Chef Thevenet’s menu there, carrying the restaurant’s name into a pasta dish. Lobster Pesto Ravioli is another dish featured on the menu, joining lobster with pesto inside a ravioli format. Those named dishes put the craft in the hand as much as on the palate: shaped pasta, filled pasta, and a composed dessert intended to register visually. At a Caribbean bistro in Anguilla, construction matters—the fold of dough, the upward build of a sweet course, and the way a signature dish becomes identifiable through name and form.
Signature
Signature dishes include The Fieger Tower, Fettuccini Al Julian, and Lobster Pesto Ravioli.
The Record
The recognition on record is the Wine Spectator Award of Excellence (2018), attached here to Dominique's work in a dining context where the beverage program is part of the guest-facing craft.
Profile updated July 2026
FAQ
Asked of Dominique
What is Dominique Thevenet's current role?
Dominique Thevenet is Executive Chef.
What recognition has Dominique Thevenet received?
Wine Spectator Award of Excellence (2018).
