Four Seasons Resort Seychelles Appoints Apostolos Dimou as Executive Chef

Canada, Toronto, Ontario. July 22, 2021

Located in the south of Mahé island and nestled into the hillside overlooking Petite Anse bay, Four Seasons Resort Seychelles welcomes Apostolos Dimou as its new Executive Chef and David Peduzzi as the new Executive Pastry Chef to its culinary team.

Both Dimou and Peduzzi bring a Four Seasons background into their newly appointed roles. Following his tenure of five years with Four Seasons Hotel Beirut, Dimou joins the property with a vast experience in managing fast-paced kitchens in luxury properties. Born in Greece, Dimou's passion for cooking came from the simplicity of his home food and the love of travel and culture. Having spent much of his career in the kitchens of five-star resorts in Greece, Portugal and Beirut, Dimou will lead the culinary team to ensure each outlet and event is carefully executed and uniquely considered.

Peduzzi, on the other hand, started his journey with Four Seasons 17 years ago where he began his career working as a Commis at what was then Four Seasons Resort Provence at Terre Blanche. What started as a job to make ends meet, soon became a passion as he went on to work with acclaimed properties worldwide such as Four Seasons Resort Bora Bora, Armani Hotel Dubai, Four Seasons Resort Sharm el Sheikh and Four Seasons Resort Dubai at Jumeirah Beach. Born in France yet having explored the world, Peduzzi brings classic French techniques and a fusion of creativity to the table, making him the perfect fit to enhance the Resort's pastry offerings.

"Apostolos and David have both accomplished great success in their careers so far and we are delighted to have them on board. I admire the immense creativity and passion of them both as their creations add a dynamic element to each guest experience. Their energy and talent are a key component to our team of expert chefs," says Marcel Oostenbrink, General Manager at Four Seasons Resort Seychelles.

With the Resort boasting three restaurants, a poolside bar, a lounge, speciality theme nights and 24 hours in villa dining including Kannel, Kannel Bar, ZEZ, ZEZ Bar, KOI and Steak Shack, Dimou and Peduzzi will oversee the Resort's entire culinary operation. Kannel is the Resort's poolside restaurant serving modern Kreol cuisine for lunch and Mediterranean for dinner. Kannel Bar is the casual, indoor-outdoor poolside bar serving comfort food, healthy bowls and cocktails.

ZEZ is the hillside restaurant, overlooking the Indian Ocean, where guests start their day with a hearty breakfast and return at night to uncover an inventive Asian izakaya sharing menu. KOI offers Japanese intimate dining in a setting that seats only 32 and Steak Shack is a pop-up offering premium meats and seafood on the sands of Petite Anse beach.

Business Contact:

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Coming up in November 2022...

Architecture & Design: Welcome Home

Hotels are still very concerned about adhering to all required sanitation protocols but as the crisis wanes, they are also being relied upon to provide a space to escape and retreat in comfort. To satisfy this need, many new design trends are emerging. One such trend seeks to cultivate an environment that is comparable to the warmth and coziness  a traveler might have in their home. Lobbies are being reconfigured to resemble a family living room. For example, one leading hotel chain provides an off-lobby common area where four separate video game stations and two video games tables are furnished - all free of charge to play. Another trend is to replace traditional business centers with co-working spaces  where the lines between working and social interaction are often blurred. Finally, recognizing the impact of social media, hotels are designing specific areas to facilitate picture perfect moments (think Instagram). These are just some of the architecture and design subjects that will be covered in the November issue of the Hotel Business Review.