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Four Seasons Hotel Bangkok at Chao Phraya River

  • 300 Charoenkrung Road, Yannawa, Sathorn, Bangkok 10120, Thailand

Bruce Trouyet

Executive Pastry Chef
“Love and heart are the secret to truly great pastry.”


Four Seasons Tenure

  • Since 2013
  • First Four Seasons Assignment: Four Seasons Resort Bora Bora

Employment History

  • Four Seasons Resort Maui at Wailea; Four Seasons Resort Bora Bora; Beach Hotel Cap d'Antibes, France; Château Saint-Martin, Vence, France; Hotel Negresco, Nice, France


  • France


  • Brevet d’Etudes Professionnelles from Lycee August Escoffier, Cagnes sur Mer, France (Culinary Arts School); Mention Complementaire in Plated Desserts; taught by Christian Camprini, “Meilleur Ouvrier de France” Chocolatier; Brevet Technique des Metiers; taught by World Champion Ice Cream Maker, Ives Jerla

Languages Spoken

  • English and French

What happens when a classically trained pastry chef is introduced to the fascinating world of Thai flavours? In the hands of Executive Pastry Chef Bruce Trouyet, magic.

As part of the top-tier team of creative professionals at Four Seasons Hotel Bangkok at Chao Phraya River, Bruce brings a fresh energy and inventiveness to the city’s confectionary scene. “The role of a pastry chef is to be continuously creative,” he says enthusiastically. “It’s a game that keeps you on your toes and never ends. We must keep pushing ourselves to evolve, change and progress.”

With a passion for crafting new desserts that delight the gaze as well as the palate, Bruce views his kitchen as a creative lab where ideas are born, tested and perfected. A vivid imagination, however, is only one aspect of pastry-making; it is equally important to work within a framework of precision. “Being a pastry chef is like being a jeweller. I get to play around with colours, textures and forms. At the same time, I must also pay attention to the unseen details,” explains Bruce. “Perfection doesn’t exist, but nothing prevents us from getting closer to it.”

Bruce began his career in Nice, strengthening his confectionary skills as he baked, frosted and glazed his way across the South of France. He credits his rapid growth to chefs at such luminary spots as Hotel Negresco and Château Saint-Martin, who gave him the encouragement and inspiration to pursue his dreams. In 2012, he joined Four Seasons Resort Bora Bora where he served as Executive Pastry Chef. Most recently, he led the pastry team at Four Seasons Resort Maui for more than three years.

Bruce is excited to dive into Thailand’s famed food culture and get new ideas flowing in the kitchen. Plus, he's delighted introduce Bangkok’s dessert connoisseurs to his special mille-feuille – a traditional French pastry, elevated by a touch of modernity and lightness.

For Bruce, his work as a chef always comes back to creating memorable guest experiences by connecting with people at a human level and sparking joy. “At the end of the day, we are all about making people happy,” he says. “If you ask me, love and heart are the secret to truly great pastry