The Brando: Meet the Staff

Located in Tetiaroa, French Polynesia
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Vasseur Kevin: Head Waiter

I have been working at The Brando since the beginning. Actually my dad was on this project for years and I saw it rise from the ground up. I just literally fell in love with this paradise. And it is a pleasure to work for a company that cares for its staff as well as its customers.

Vasseur Kevin was born in Tahiti, French Polynesia. He studied finance and accounting for five years, but he’s the type of person who loves to share his culture with foreigners—and he couldn’t do that working with numbers. So he decided to branch into the hotel industry.

The Brando is My Lodge

February is the best time to visit my lodge because baby turtles are coming out of their eggs. The atoll of Tetiaroa is a major site of nesting for the green sea turtle in French Polynesia, and each year hundreds of turtles come to lay their eggs on our beautiful beaches. Along with Te Mana O Te Moana, organization, we have succeeded in ensuring tranquility to green sea turtles and preserving their environment. 

My lodge’s best quality is... definitely its unique fauna and flora. From our lagoon’s colorful wildlife to the hidden freshwater lakes, there are many treasures to be found on Tetiaroa. But a visit isn’t complete without seeing Bird Island, where you can observe numerous species such as egrets, noddies, boobies, terns and frigates.

A jar of our delicious honey is the ultimate authentic souvenir. We have placed beehives on a few of our motus and our beekeeper comes regularly to collect honey. It is used by our chef and his team to enhance our delicate cuisine. Jars of honey from Tetiaroa can be purchased at our boutique.

My lodge really focuses on the environment by... setting a goal of net zero carbon impact. To achieve this goal, we are using cutting-edge technologies: solar panels, a biofuel thermal power station, and sea water air-conditioning. By focusing on renewable and sustainable energies, we are following Marlon Brando’s original vision for the future of Tetiaroa and we hope to be an example for the rest of the world.

The dish that my lodge makes the best is... the traditional Tahitian-style raw fish with freshly-squeezed coconut milk, vegetables from our organic garden, and tuna from Polynesian waters.

The Dirty Old Bob is its signature drink. This authentic cocktail is a mix of pineapple juice, Bourbon and a splash of Tetiaroa honey. The best occasion to enjoy this unique beverage would be during a private sunset cruise on one of our boats.

My favorite local expression is...“Iaorana, manava e maeva i Tetiaroa.” It can be translated as “Good morning, welcome and…welcome to Tetiaroa.” This sentence is the first that our guests hear when they get out of our private plane. It summarizes the legendary Polynesian hospitality.

My favorite “lodge secret” is... the fact that every single staff member is truly passionate about their work and believes that small details make a difference. This allows us to work together to exceed our guests’ expectations.

The most peaceful place at the lodge has to be... The Varua Polynesian Spa. Our spa is a unique haven of tranquility nestled on restful pond and spreading over 2000 square meters of natural landscape.

Head to Reiono if you want to get up close to local wildlife. If you’re lucky, you’ll spot a “kaveo” coconut crab in the primary forest.

If you’re up for an adventure... try the whale-watching excursion from August to October.

To experience the lodge’s cultural side... join our entertainers to learn traditional secrets such as coconut-palm weaving, pareo (sarong) painting, or how to play ukulele.

If you have kids (or are a kid at heart)... don’t miss a sail on the traditional outrigger.

Watch out for... the sun and be sure to bring... eco-friendly sunscreen when you come for a visit.

The world should visit my lodge because... it is simply a unique place on Earth. At The Brando, the breathtaking beauty of nature is perfectly combined with flawless service.

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