Four Seasons Resort Chiang Mai

Four Seasons Tenure

• Since 2023
• First Four Seasons Assignment: Executive Chef, Four Seasons Resort Lanai

Employment History

• Four Seasons Resort Lanai; Montage Los Cabos; Waldorf Astoria Beverly Hills; Ritz Carlton Hotels

Education

• California Culinary Academy, Le Cordon Bleu

Birthplace

• Born in Philippines, raised in the San Francisco Bay Area

Languages Spoken

• English, some Spanish

A restaurant is a stage, where the culinary team are performers and the guests are in the audience, “just like at an opera,” smiles Alvin Dela Cruz. “I like to imagine that my restaurants are like concert halls, where every meal is a carefully staged act,” he elaborates. Donning the Executive Chef’s hat at Four Seasons Resort Chiang Mai after a stellar debut with the Four Seasons brand at the Lanai resort in Hawaii, Alvin is keen to bring an elevated performance in his next act.

Having graduated from the prestigious Le Cordon Bleu, California Culinary Academy, Alvin spent more than a dozen years in various capacities within the Ritz Carlton hotel portfolio, rising from entremetier to chef de cuisine and then executive sous chef. Fascinated with kitchen craft from an early age, he recalls being captivated by the repertoire of skills of his mother and the many other capable cooks in his family. Now a seasoned chef, Alvin’s expertise extends to more than just the cooking aspect of a meal. “Fine dining has evolved into creating memorable experiences in the 21st century,” he feels, “Taking inspiration from a cuisine and a destination, and developing a menu that reflects the finest of both is what we aim to bring to the table.”

Having encountered diverse experiences and people in the pursuit of his profession, Alvin is always looking to infuse his culinary creations with cultural contexts picked up along the way. “Wherever I go, I seek out techniques and traditions that are indigenous, and try to incorporate them in my kitchens,” he explains. Anthony Bourdain, for his unique ability to venture beyond, and Chef Xavier Salomon, a French Master Chef, for his attention to detail are two of Alvin’s personal culinary heroes.

As an executive chef, Alvin sees his role as a guardian of the gastronomic sphere within his hotel. Preferring to work with quality seasonal ingredients and locally sourced products, he believes in keeping things as simple and authentic as possible. “Four Seasons guests represent the gold standard among audiences. Guests coming to our resorts have a great deal of exposure to fine dining and top-notch restaurants. Our aim must be to deliver a performance worthy of an encore, where patrons are keen to return to enjoy another sitting,” he explains.

As Alvin sets out on his latest adventure in South-East Asia, he brings his expertise to the region. He has a deep appreciation for the local food culture and is exploring it further. “The vibrant food culture in South-East Asia is truly inspiring,” says the chef, who is enjoying discovering the unique flavours and culinary traditions of Chiang Mai.