Four Seasons Resort Seychelles has appointed Maxime Michaud as Executive Chef, to oversee the luxury Resort’s busy culinary operation and kitchen brigade. Located on the south west of Mahé, the largest island in Seychelles, Michaud will now find his home among the treehouse pool villas and exotic nature of the Resort, where a total of four restaurants and bars provide an international selection of dining experiences.
Before joining the team at Four Seasons Resort Seychelles, Michaud progressed through the culinary ranks, working for a number of luxury hotels across the globe and arrives to Seychelles from his most recent posting as executive sous chef at the St. Regis Princeville Resort in Hawaii.
Michaud is no stranger to island living, having worked in Resort destinations such as Bora Bora and Hawaii during his career. In his new role as Executive Chef, he will be responsible for the Resort’s culinary experience across all restaurants and bars; an in villa dining service for the for 67 villas and suites, plus private residence villas; a fullbeachside food and beverage offering; the catering for weddings and social events; and a series of exclusive dining experiences that the Resort has available.
General Manager Adrian Messerli comments: “Seychelles is such a diverse island offering so many flavours and experiences. It is therefore a great pleasure for us to be able to welcome someone on board as Executive Chef who not only has such rich experience of working in tropical island destinations, but, more importantly, someone who thrives on doing so.”
This new appointment will lead in supporting the dynamic array of dining experiences offered at the Resort, including contemporary Mediterranean cuisine at ZEZ Restaurant and Asian and Creole specialties at Kannel Restaurant. A sushi lounge and a weekly program of themed dining events add further variety, with evenings such as a lively Creole night, the famous Fish Market and a family-style Lebanese menu.