Four Seasons Tenure
- Since 2001
- First Four Seasons Assignment: Demi Chef de Partie, Le Cinq, Four Seasons Hotel George V, Paris
- Restaurant Taillevent; Cabinet of the Ministry of Defence, Senate
- Normandy, France
- Brevet de Maîtrise et Brevet Professinonel – Institut consulaire d’enseignement professionnel de Caen
A true nature lover, David Bizet’s culinary creations are often described as an artistic composition. The colours and arrangement of the food in his plates come into their own like the palette of a painter whose artistic sensibility lingers in the mouth.
David Bizet grew up in Normandy in a family with a passion for cooking and using local ingredients throughout. Bizet’s own love of cuisine was triggered by a desire to pass on this family tradition that valued what was in the plate. He draws inspiration from nature and makes as much use as he can of seasonal and garden produce. His childhood environment taught him to respect nature and its equilibrium.
During his military service in Paris, he was impressed by the team of chefs at the French Senate, all of whom held the Meilleur Ouvrier de France (Best Craftsman of France) title. This team led him to the brigade at Taillevent restaurant, where he met the man who would become his mentor and inspire his career, Chef Philippe Legendre.
In 2016, he rose to a new challenge when he was appointed Chef of the latest signature gastronomic restaurant at Four Seasons Hotel George V, L’Orangerie, a light-filled dining room giving onto the Hotel’s famous Marble Courtyard. Bizet’s goal is to offer a menu in perfect harmony with the four seasons. Chef David Bizet presents his menu like a definition of a traditional French contemporary cuisine “of elegance, refinement and feminity, and respectful of nature.”
Click here for an interview with Chef David Bizet.