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Four Seasons Resort and Residences Anguilla

  • Barnes Bay, P.O. Box 8028, West End, AI-2640, Anguilla

Eddy Dhenin

Executive Sous Chef
“The gentle art of gastronomy is a friendly one. It hurdles the language barrier, makes friends around the world.”


Four Seasons Tenure

  • Originally hired in 2005, now since 2014
  • First Four Seasons Position: Assistant Pastry Chef, Four Seasons Resort Dublin (formerly a Four Seasons hotel)

Employment History

  • Four Seasons Resort Bali at Jimbaran Bay; Four Seasons Resort Bali at Sayan; Rustic Pan, Mexico City, Mexico; PChocolat, Mexico City; Four Seasons Resort Costa Rica at Peninsula Papagayo; Four Seasons Hotel Dublin (formerly a Four Seasons hotel); Maestro Restaurant, The Ritz-Carlton, Tysons Corner, McLean, Virginia


  • Saintes, France


  • Master’s Degree, Culinary Arts, Lycée Professionnel Michel Servet, Lille, France  

Languages Spoken

  • French, English, Spanish

There are a lot of memorable experiences waiting for guests along the Caribbean at Four Seasons Resort and Residences Anguilla, perhaps none as easily accessible yet remarkably captivating as those that Eddy Dhenin fashions for the plate. Appointed Executive Sous Chef of the beachfront property in 2019 following 15 years in the pastry kitchen – the last five onsite – Eddy Dhenin puts creativity on the menu “to wow the guests” at the Resort’s fine-dining restaurant Coba and three other outlets beyond.

Take his guest-favourite chicken for example. “It’s a simple dish, so how do we get guests to remember it?” he muses. “By transforming it into something Anguillian.” The transformation, inspired by the local tradition of Sunday family-style roasts, involves brining the chicken in seawater, smoking it under a dome, and then “telling the story” of its inspiration and preparation.

“It may only be a chicken in the end,” he continues, “but the details of how we put it together really open people’s eyes to the culture of the island and Four Seasons as well.”

Though long a player in the Resort’s culinary operation, Eddy Dhenin spent the first few months following his appointment as Executive Sous Chef observing the teams in the savoury kitchens, gaining their trust, and supporting their efforts.

“Everybody here has a certain quality; it’s my job to bring it out,” he says of his relations with the 55-member kitchen team, which includes many locals. “Teaching and coaching is the number one way to do it. They’re very receptive.”

Eddy got his start cooking while growing up in the historic town of Saintes in the southwest of France. Every Sunday was about family – “just like here on Anguilla” – with generations gathering together to prepare a big meal. “We would start at 11:00 am and finish at 7:00 pm, sharing as the day went on. Sunday was the best day of the week for me.”

He began college studying information technology – “that was supposed to be my career” – but instead wound up in culinary school, where he focused on both the savoury and pastry kitchens. He was eventually drawn to the latter. “What I always loved about pastry was freedom to transform things,” he says. “There’s a daily routine, but also a lot of opportunity to create desserts that are detailed and unique.”

After starting off in the pastry kitchen of a luxury hotel in Virginia, Eddy joined Four Seasons in Dublin and was later appointed Executive Pastry Chef in Costa Rica. A few years later he took his talents to independent outlets, including as chef/owner of a pastry shop in Mexico City. He returned to Four Seasons in 2014 to lead pastry operations at two properties in Bali, and arrived in Anguilla as opening Executive Pastry Chef in 2016.

One of his biggest achievements was winning a spot in the Top Chef Competition for Four Seasons. Out of 120 Pastry Chefs in the Four Seasons company, Chef Eddy was one of only five selected to compete on stage in Las Vegas. Here he was able to re-create his “Little Bay” dessert.

Looking back, Eddy describes the desserts he became known for as “edible works of art,” with the Resort itself often an inspiration. “I loved transforming our experiences into food,” he says, recalling, in particular, a work of chocolate inspired by a Face Chair that is an icon of the Resort. It took Eddy eight months to get it just right.

So why switch back to the main kitchen? “After more than a decade in pastry, I just wanted to put my creativity toward something new. There are a lot of demands in the main kitchen, but working under pressure makes me even more creative. Together with my sous chefs, we’re taking things to the next level.”