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Four Seasons Resort Bora Bora

  • Motu Tehotu - BP 547, 98730 Bora Bora, French Polynesia

Arnaud Troalic

Pastry Chef
“As a pastry chef, I am fortunate to be able to affect guests’ experience often as the first thing they taste in the morning, and the last they taste at night. It’s a wonderful responsibility that I embrace, as there is nothing more fulfilling than seeing enjoyment from what we create in the pastry kitchen.”


Four Seasons Tenure

  • Since 2021
  • First Four Seasons Assignment: Current

Employment History

  • Groupe Michard, Theix, France; Boulevard Du Rêve, Plérin Sur Mer, France; Hôtel Castel Beau Site, Ploumanac’h, France; La Duchesse De Rohan, Saint-Brieuc, France; Intercontinental Bora Bora Resort & Thalasso Spa, French Polynesia; CFA, Centre de Formation des Apprentis et Professionnels, Ploufragan, France; Au Coeur des Saveurs, Lannion; Le Bristol Paris, Paris; Peltier, Paris; Mulot, Paris; Le Roux, Lanvollon, France


  • BTM: Brevet technique des métiers pâtissier chocolatier glacier; CAP: Certificat d’Aptitude professionnel pâtissier chocolatier glacier; CAP: Certificat d’Aptitude professionnel boulanger from Training Center For Apprentices Campus De Ploufragan in Brittany, France


  • Guingamp, France

Languages Spoken

  • English, French

A native of Guingamp, a small town in Brittany, France, Arnaud Troalic was born with a sweet tooth, of sorts. As a young child, he became enamoured with a chocolate puff pastry made by a local baker. From there, his sweet tooth was born, and he set out to bring joy through the art of pastry.

After culinary school where he earned his multiple certifications (pastry, chocolate, baking), Arnaud spent four years apprenticing at Le Roux in Lanvollon. He spent the next five years in Paris, gracing the pastry kitchens of Mulot, Peltier, and the famed Le Bristol Paris. In 2000, Arnaud opened his own pastry shop, Au Coeur des Saveurs, in Lannion, before becoming a pastry instructor at Centre de Formation des Apprentis et Professionnels in Ploufragan. In 2011, Arnaud got his first taste of the South Pacific as pastry chef of InterContinental Bora Bora Resort & Thalasso Spa. While he returned to Brittany the following year, the seed was planted for an eventual return to French Polynesia. He first opened another pastry shop, La Duchesse De Rohan, before serving as pastry chef of Hôtel Castel Beau Site, and Boulevard Du Rêve. In 2019, Arnaud served as pastry chef for Groupe Michard. Often lauded for his delectable creations, Arnaud’s awards include the 2007 Concours du MOF - Meilleur Ouvrier de France; the 2007 - Concours de la Cabosse d’or à Lorient; and the 2018 - Finale Nationale Championnat de France du Dessert.

Arnaud joined Four Seasons Resort Bora Bora in 2021 as Pastry Chef, and has been delighting guests morning, noon, and night ever since.

He speaks English and French. In his spare time, he enjoys boating, scuba diving, and spending time with his wife Delphine and their two sons.