Four Seasons Seychelles Appoints New Executive Chef and Executive Pastry Chef

The Four Seasons Resort Seychelles has appointed Apostolos Dimou as Executive Chef and David Peduzzi as Executive Pastry Chef.

Born in Greece, Apostolos’ passion for cooking came from the simplicity of home-cooked 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, Apostolos joins the luxury resort in Seychelles after spending the last five years at the Four Seasons Hotel Beirut.

David Peduzzi started his journey with Four Seasons 17 years ago when 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 David 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, David 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,” said Marcel Oostenbrink, General Manager at Four Seasons Resort Seychelles. “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.”

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