Four Seasons Hotel Cairo at The First Residence
- 35 Giza Street, 12311 Giza, Cairo, Egypt
Four Seasons Tenure
- Since 2005
- First Four Seasons Assignment: Executive Sous Chef, Four Seasons Hotel Cairo at Nile Plaza
- Four Seasons Hotel Cairo at Nile Plaza; One&Only Reethi Rah
Place of Birth
- Soings-En-Sologne, Centre, France
- Lycee Hotelier de Blois
- French, English
"Ever since I can remember, I have always felt like I was destined to become a chef," says Erwan Laurenceau, the Executive Chef at the Four Seasons Hotel Cairo at The First Residence. His passion for cooking started when he was a little boy, silently and attentively, watching his mother cook every day. "I still vividly remember the smell of fresh herbs cooked in butter or wine," he says. "It is one of the best boyhood memories I have."
As Laurenceau grew up, so did his curiosity to learn more about how to create new flavours. "I knew I had to relocate to Paris and train under some of the best chefs in the country at the time," he says. Laurenceau eventually secured an internship with Bernard Robin, a two-Michelin Star chef, and later Remi Gerard, a one-Michelin Star chef. "I trained for 10 years to begin to understand what makes a great dish," he says. "It was hard work, but I loved every minute of it."
He loved the profession so much, that one of his first tattoos was a chef's knife on his right forearm while the rest are all related to cooking. "My tattoos reflect my life's passion. They tell everyone my love story with cooking," says Laurenceau.
After finishing his training, Laurenceau was faced with a crucial question, and that was how can he become a standout chef on the global culinary scene. So, armed with his knowledge and love for cooking using butter, Laurenceau decided to discover the global culinary scene. "I didn't just want to prepare good French dishes. I wanted to cook new and exciting French dishes," says Laurenceau. "For me, I could only achieve that by using local ingredients and produce to cook my French dishes."
It didn't take long until he discovered the beauties and culinary intrigue of Egyptian cuisines. "I fell in love with Egypt's produce, herbs and recipes," says Laurenceau. "Applying my cooking skills and knowledge to Egypt's culinary wealth has allowed me to create bespoke flavours and combinations." Even after more than a decade in the country, Laurenceau is still creating new and unique dishes.
It wasn't just the local culinary scene that Laurenceau fell in love with. "I am very happily married to an Egyptian woman with whom I have two daughters," he says. "They are the anchor that keeps my life balanced."
This balance is very important to Laurenceau who believes that a good chef has to be able to take a step away from his job to come back with a fresh perspective. "I spend as much of my free time with my family," he says. "For my personal time, I have a motorcycle that I enjoy riding on holidays. I also love to play rugby with friends, work out and visit art galleries."