Chef Sébastien Barrière is the Head Chef and Manager of Les Galets intimate dining experience in Saint Martin. There he and his wife Aleksandra, who runs the front of house, present a different five-course prix fixe menu each week showcasing creative cuisine made with local products and direct arrivals from Paris. Open Wednesday through Saturday by reservation only, the restaurant accommodates only 15 guests dining poolside next to its open kitchen. Just five months after opening, Les Galets was named Best Gastronomic Table and then Best Table on Island and runner up for Best Dessert at the Festival de la Gastronomie de Saint-Martin 2024.

Born in France, Barrière earned his Professional Baccalaureate in Cuisine with a focus on desserts. He completed additional diploma training in vegan and gluten-free cuisine at the Ferrandi School and in management and business at EHL Lausanne. Barrière loves to create new menus and is passionate about using local and organic ingredients, always striving to highlight them using techniques that do not distort the product. He enjoys managing and teaching and works diligently to ensure he and his staff always deliver the highest quality of service and utmost attention to detail.

Barrière started his career as the Demi Chef de Partie at Club Med La Plagne 2100 in the French Alps before heading to Florida to work at the Paul Bocuse Group’s Brasserie and Monsieur Paul restaurants. In 2015 he returned to his homeland of France to serve as Pastry Chef for Michelin Green Star L’Art de Vivre at Chateau L’Hospitalet in Narbonne. There in the heart of the La Clape mountains, he launched a new sweet section, presented banquets and special dinners and led pastry and cooking master classes at nearby salons and schools. He also started what would become his signature style of creating ever-changing menus with the goal of never repeating the same dessert twice in a year.

In 2021 when France shut down during the pandemic, Barrière was invited to relocate to Saint Martin in the Caribbean to work at La Villa Hibiscus in the high-standard kitchen of former Sous Chef at Pic and Robuchon, Bastian Schenk. As Pastry Chef, he helped the 16-seat fine dining restaurant earn Best Table on Island.

When the world re-opened, Barrière took his talents to Kontrast in Oslo, Norway, followed by Ponant Ducasse Conseil in the Seychelles. In 2023, he returned to France as Pastry Chef at La Table Castigno à Assignan. During his tenure, the restaurant was awarded the distinction of 20th Best Table in the World by the Best Vegetables Restaurants, We’re Smart Green Guide. In 2024, the lure of Caribbean life called Barrière back to Saint Martin where he now runs Les Galets.