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Four Seasons Resort Bora Bora

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

Executive Chef
“I’ve taken a little piece of everywhere I’ve been fortunate to live and work throughout my career. These collective experiences help shape my style, not only as a chef, but also as a human being. Through my cuisine, I hope to share special moments with our guests, allowing them to take home a piece of Bora Bora.”

 

Four Seasons Tenure

  • Since 2023
  • First Four Seasons Assignment: Current

Employment History

  • Hotel President Wilson, Geneva, Switzerland; InterContinental Bordeaux - Le Grand Hotel, Bordeaux, France; Mirazur Restaurant, Menton, France; Acacia Restaurant by Pierre Gagnaire, Riyadh, Saudi Arabia;  Jin Yue Restaurant by Christophe Dufossé, Chengdu, China; W Santiago, Santiago, Chile; Sofitel Strasbourg Grande Île, Strasbourg, France; Dorint-Sofitel Resort & Spa, Majorca, Spain; Sofitel Thalassa Vilalara, Porches, Portugal; Sofitel Bora Bora Private Island, Bora Bora; La Bourgogne, Punta del Este, Uruguay; Les Jardins de l’Opéra, Toulouse, France

Education

  • CAP Cuisine et Arts Culinaires from CFA Toulouse-Blagnac – Apprentissage

Birthplace

  • Toulouse, France

Languages Spoken

  • English, French, Spanish

A native of Toulouse, France, Sebastien Fontes grew up surrounded by incredible cuisine. After all, this city in the southwest part of the country is the birthplace of the famous dish cassoulet. And with its proximity to neighbouring Spain, culinary influence often crossed over the Pyrenees Mountain range. Spending time at a family friend’s restaurant as a child allowed Sebastien to watch the cooks throughout busy service, inspiring him to eventually pursue a life in the culinary world, where his journey around the world would shape him as an esteemed chef and compassionate leader.

While earning his degree in culinary arts in Toulouse, Sebastien began his professional career as an apprentice at Les Jardins de l’Opéra in Toulouse, a Michelin-starred restaurant. From there, he cooked at the National Assembly in Paris during his military service before taking on a role at La Bourgogne in Punta del Este, Uruguay. In 1999, Sebastien got his first taste of life in French Polynesia when he joined Sofitel Bora Bora Private Island, working his way up to chef de cuisine, before returning to Europe as executive chef for Sofitel in Portugal, Majorca, and France. In 2009, he joined the W Santiago in Chile, before joining the team of Jin Yue Restaurant by Christophe Dufossé, in Chengdu, China. From there, Fontes moved to the Middle East, joining Acacia Restaurant by Pierre Gagnaire in Riyadh, Saudi Arabia. He then served as corporate chef at Mauro Colagreco’s Mirazur Restaurant in Menton, France; as executive chef at InterContinental Bordeaux - Le Grand Hotel in Bordeaux, France; and most recently as executive chef at Hotel President Wilson in Geneva, Switzerland. He returned to French Polynesia in 2023 as Executive Chef of Four Seasons Resort Bora Bora, overseeing all culinary operations of the acclaimed South Pacific resort.

Fontes speaks English, French, and Spanish. He enjoys sports, shopping in the markets, dining out, rooting on his beloved Stade Toulousain rugby team, and spending time with his wife Sandra.