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Four Seasons Resort Bora Bora

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

Brice Rolin

Pastry Chef
"My team and I have the unique privilege and responsibility of giving guests their first and last tastes of the day. Being able to create these indulgences here in paradise is a dream come true."


Four Seasons Tenure

  • Originally since 2009, now since 2018
  • First Four Seasons Assignment: Chef de Partie, Four Seasons Resort Provence at Terre Blanche (formerly a Four Seasons hotel)

Employment History

  • Four Seasons Resort Seychelles at Desroches Island, Seychelles; Pierre Gagniere restaurant at Intercontinental Hotel Dubai; Four Seasons Resort Bora Bora; Four Seasons Resort Provence at Terre Blanche (formerly a Four Seasons hotel); Le Vieux Castillon, Castillon-du-Garde, France; La Mirande, Avignon, France; La Rastègue, Bormes les Mimosas, France


  • Toulon, France


  • Lycee et CFS Hoteliers de Marseille – Pastry

Languages Spoken

  • English, French

“Being back to Bora Bora in this capacity is absolutely incredible,” says Brice Rolin, Pastry Chef of Four Seasons Resort Bora Bora. “This is such a special place, and bringing delight to our guests here is the ultimate daily reward.”

Born in Toulon, France, Rolin moved around a lot as a young child. But wherever his family settled, he always took great delight in creating cakes and pastries for his friends and family. This passion has served him well, as he developed an exceptional set of culinary skills through his experience at some of the world’s most renowned restaurants and hotels.

Brice began his culinary career at La Rastègue in Bormes les Mimosas, where he apprenticed in the pastry kitchen. He then earned a prestigious apprenticeship at La Mirande, the Michelin-starred restaurant in Avignon, France. This training led the way to his next stop in neighbouring Castillon du Gard, where he served as pastry clerk at the Michelin-starred Le Vieux Castillon. Rolin then joined Four Seasons in 2009 as Chef de Partie at the former Four Seasons Resort Provence at Terre Blanche, in the South of France, before heading to the South Pacific in joining Four Seasons Resort Bora Bora in the same capacity. Following a growth opportunity, Brice became sous chef of the renowned Pierre Gagniere restaurant at the Intercontinental Hotel Dubai, before rejoining island life and Four Seasons at Four Seasons Resort Seychelles at Desroches Island as Pastry Chef. His return to Four Seasons Resort Bora (this time as Pastry Chef) brings Brice back with a wealth of experience, only matched by his creativity and palate in bringing delight to those he serves.

Educated at Lycee et CFS Hoteliers de Marseille, where he received his degree in pastry, Brice speaks English and French. When not working, Brice takes advantage of Bora Bora’s lagoon, and enjoys canoeing, diving and snorkelling. He is also the proud adoptive father to his Polynesian rescue cat Wilson.