A Culinary Journey Anchored in Naples: Chef Raj on Sails Restaurant

A Culinary Journey Anchored in Naples: Chef Raj on Sails Restaurant

At Sails Restaurant in Naples, Head Chef Rajkumar “Raj” Holuss leads with a philosophy rooted in precision, respect for ingredients, and a career shaped by decades of travel. “I come from Mauritius and have traveled the world for nearly 23 years,” he says. “My career started when I was 19 years old in Mauritius. I met Alain Ducasse, and he gave me the opportunity to move from Mauritius to France and then the UK, where I met Michel Roux Sr., Jr., and the whole family. [They] embraced me as one of them.”

From the start, his mentors encouraged a readiness for opportunity. “Michel Roux Sr., wherever he goes in the world, I was with him. So, he would always tell me, ‘Make sure your passport is renewed.’ Within three to four years, my passport was filled with stamps. It was about finding the food. It’s about learning, he was showing me the path of the food.”

A Foundation in Food

Holuss’ connection to cooking began long before his professional training. “My love for food started when I first milked a cow. You have to be very gentle. I got the milk and gave it to my sister. She cooked a cheesecake out of the milk, and I was like, ‘You can do that?’”

His childhood in a multicultural Mauritian village exposed him to flavors from Indian, African, Portuguese, Muslim, Chinese, and Italian communities. “We were making chapatis, curries, and the next day we could be having Chinese. I learned about spices as well from the local people.”

That early exposure to variety became the backbone of his cooking. “I’ve gained a lot from Asian style, British style, and Creole food, which I incorporate in my cooking. But mostly, my cooking is still French. I like to keep it classic French but using different aspects to make it a bit more modern.”

Sails’ Philosophy

“When people hear about Sails, the name itself creates the sound of the sea, where we serve daily catch fish. We hand-pick them from the local boats," Chef Raj explains. "The Sails philosophy is mostly about cooking fresh food using the best local fish, meat...it's the quality that matters."

The approach is simple and precise. “Our cuisine is very light. We use vegetarian-style cooking, French cooking, and a little Asian as well." The quality of the locally-sourced fish shines through. As Holuss explains, “we don't add any extra bits to it. It's only been grilled with a pinch of salt, a touch of oil, and we let the grill do the job."

When Holuss first started his position at Sails, he made sure to approach changes carefully. “In the first few months, I didn’t change all the dishes at once. We were tasting along the way. Within these two years, let’s say 50% of things [on the menu] have been changed for the better. It’s all about observing. The food was already at a high level. I added my experience to it to bring it to the next level.”

One example is a recipe of beetroot (acquired from a local farmer), cooked in spicy red wine broth with macerated golden beetroot and beetroot purée. “The taste is phenomenal,” he says. The Dover sole is another favorite. And for dessert? The honey soufflé, made with local honey from Florida.

Every dish is considered alongside wine. “Whatever we cook in the kitchen, we always have a conversation with the sommelier. We have a tasting menu that was created accordingly. It’s like a journey.”

A Deep Connection to Food Origins

The Sails philosophy also extends to sourcing. “If we buy from a huge supplier, we don’t know where it’s coming from. The local farmers invite us to go have a look at the place, see what they’re doing. It’s helping the community, which is very important. The local farmers market…it is very good produce. We need to encourage local farmers.”

Guest Experience Comes First

For Holuss, Naples is the perfect setting. “Naples is a city of food. You have the sun, the weather is good, and people are more friendly. It’s all about the connection. We bring the food to the table that makes the guests happy. To bring the level up, we always please our guests. If the guest is happy, we are happy.”

And when a dish is served, execution must be flawless. “We must be 100% on it. Cooking fish can be a disaster or very good. We can’t cook fish in the middle. It needs to be crispy on the outside, soft in the middle.”

At Sails, the goal is simple—“let’s bring memories to the guests.” For a passport full of flavors, ONLY Paradise will do.