Mickael Messina
Executive Chef
Four Seasons Tenure
- Since 2025
- First Four Seasons Position: Executive Chef, Four Seasons Resort Bora Bora
Employment History
- Cheval Blanc Randheli – Maldives; Bacchus Wine & Restaurant - Hong Kong; Stan Cafe - Hong Kong; Wooloomooloo Steakhouse - Hong Kong; Hôtel Plaza Athénée - Paris; Open House - Apremont; La Maison – Senlis; Angelina – Paris; The Ritz Carlton, Grand Cayman – Cayman Islands
Birthplace
- Chantilly, France
Education
- CAP Cook, CAP Restaurant, and Baccaulerate Professional Cook – Institut National de Formation et d'Application Le Manoir in Gouvieux, France; School of Hospitality Certificate - Centre de Formation a Villepinte (CEFAA) in Villepinte, France
Languages
- English, French, some Cantonese
Born and raised in Chantilly, France (the birthplace of whipped cream), Mickael Messina grew up reading through his mother’s recipe book in the kitchen after school. With busy working parents (dad a jockey and mom a doctor), and the food at school described as “disgusting”, Mickael took it upon himself to cook nightly for his family. With a clear early passion and talent for it (and much less so for traditional education), Mickael passed his entry exam at the age of 14 and began culinary school in Paris, along with early apprenticeships. With his parents' blessing, he had found his path and has never looked back.
Messina was educated at Centre de Formation a Villepinte (CEFAA) in Villepinte, France; and Institut National de Formation et d'Application Le Manoir in Gouvieux, France. He began his career in 2000 in the north of France, before first experiencing island life at a Junior Sous Chef at The Ritz Carlton, Grand Cayman in 2004. In 2006, Chef Messina returned to France, where he worked throughout the country gaining valuable chef experience at Angelina (Paris), La Maison (Senlis), Open House (Apremont), and the famed Hôtel Plaza Athénée (Paris). Chef moved to Hong Kong in 2016, taking on Executive Chef roles at Stan Cafe, Wooloomooloo Steakhouse, and Bacchus Wine & Restaurant. After serving two years as Executive Chef of Cheval Blanc Randheli in the Maldives, Chef Mickael joined Four Seasons Resort Bora Bora as Executive Chef in late 2025, overseeing culinary operations of Arii Moana, Fare Hoa Beach Bar & Grill, Tere Nui, Vaimiti, In-Room Dining, and Events.
Mickael speaks English, French, and some Cantonese from his time living in Hong Kong. Outside of work, he enjoys following hoseracing, hiking, discovering and learning about different cultures, and keeping up with trends in the culinary world.
