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Four Seasons Hotel Casablanca

  • Anfa Place Boulevard de la Corniche, Ain Diab, 20050 Casablanca, Morocco

Thierry Metee

Executive Pastry Chef
“Pastries are like fashion. You have to stay on top of trends but always make sure to bring in your own interpretation.”


Four Seasons Tenure

  • First joined Four Seasons in 1990
  • First Four Seasons Assignment: Pastry Team, Four Seasons Hotel London at Park Lane

Employment History

  • Four Seasons Hotel Beijing; Cova Patisseries, Shanghai; Four Seasons Hotel Langkawi, Malaysia; Mandarin Oriental, Shanghai; Le Portman Ritz-Carlton Hotel, Shanghai; Four Seasons Resort Maldives at Landaa Giraavaru; Four Seasons Hotel Mumbai; Four Seasons Hotel Amman; La Chartreuse du val Saint Esprit, France; La Coluccia Hotel & Resort, Sardinia; The Inn a English Harbour Hotel & Resort, Antigua; The Ritz Hotel, London; Four Seasons Hotel London at Park Lane


  • Brittany, France


  • CFA de Fougères, France

Languages ​​Spoken

  • French, English

Talking about his early beginnings, Brittany-born Executive Pastry Chef Thierry Metee of Four Seasons Hotel Casablanca says, “I always dreamed of travelling the world but I was not very good in school, so I decided to become a baker.” Metee’s experience as a baker would eventually open his appetite for pastries. At 23, Metee made the move to London, where he joined Four Seasons Hotel London at Park Lane as a baker. While there, Metee met reputed pastry chef Guy Krenzer who would soon become his mentor.

“I remember telling Guy one day that he really knew how to make everything (pastries) and he answered me, ‘yes, everything except bread,’ and that’s how our friendship started.” Krenzer showed Metee some tricks of the trade and encouraged him to move to the Ritz Carlton in London where he joined the pastry team in 1991.

After London, Metee worked summers in the Caribbean and winters in Switzerland as a pastry chef. He would eventually work his way back to Four Seasons where he would help open Four Seasons Hotel Amman, Four Seasons Hotel Mumbai and Four Seasons Resort Maldives at Landaa Giraavaru as Executive Pastry Chef from 2004 to 2010. During his travels, Metee was able to pick up some new recipes and work with new ingredients, but his motto has always been to keep it simple.

Talking about his techniques for making delicious pastries, he says, “Good pastry-making is using the best products, sticking to the recipes and above all else: passion.”

For his next culinary adventure, Metee decided to move to Asia where he worked as a pastry consultant for Four Seasons Hotel Beijing in China and Four Seasons Resort Langkawi in Malaysia as well as with other five star hotels such as the Ritz-Carlton and the Mandarin Oriental.

One thing Metee has learned moving around so much is that consistency is the name of the game. “The difference between a good chef and a great pastry chef is being able to execute desserts the exact same way 365 days a year. The dessert has to taste the same the first, second and third time around.”

With his role at Four Seasons Hotel Casablanca, Metee knows locals have a strong affinity for French pastries and that the competition is strong. Talking about what offers guests, he says, “We've gone back to some of the classics, such as St. Honorés, eclairs, profiteroles and petit choux. I am revisiting some of these products but with a more creative flair.”

For Metee, Casablanca is just a stone’s throw away from home, and after years of global travelling he’s almost ready to settle down. Maybe…