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.

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Food & Beverage: Necessity Breeds Invention


Hotel restaurants were not immune to the devastation that Covid caused in the food & beverage industry last year. In order to survive, many operations expanded their services to include packaged food sales, prepared meals to go, mini pop-up grocery stores, meal kits, takeout, and delivery to make up for lost revenues. These hybrid operations have become increasingly popular in hotels because they maximize limited F&B space and also attract local business. In those restaurants where customers are willing to dine in, there is a greater emphasis on safety protocols. Tables and chairs are spaced far enough apart to provide a sense of safety and comfort between parties. There are also stricter cleaning and disinfecting practices occurring in between dining encounters. In addition, there is a greater emphasis on outdoor dining with its offer of fresh air. The August issue of the Hotel Business Review will report on what some leading hotels are doing to manage their F&B operations in the wake of the pandemic.