Olivier Fajol

Executive Chef

“I take great pride in creating dining experiences that complement magical days and nights in paradise. My team and I are inspired by the beauty and the bounty of this beautiful place, as well as the finest ingredients from around the world as we serve our guests meals to be remembered.”

Four Seasons Tenure

Originally since 2004, now since 2024
First Four Seasons Assignment: Demi Chef de Partie, Four Seasons Resort Provence at Terre Blanche (formerly a Four Seasons hotel)

Employment History

The St. Regis Bora Bora Resort – French Polynesia; LUX* Grand Gaube Resort & Villas – Mauritius; Four Seasons Resort Provence at Terre Blanche – Provence, France (formerly a Four Seasons hotel); Sofitel Le Mediterranee Hotel – Cannes, France; Hotel de Crillon – Paris, France

Education

BEP / CAP Culinary – Lycee Hotelier Paul Augier Nice, France; BTS in Hospitality Management, Culinary – French Polynesia

Birthplace

Cannes, France

Languages Spoken

English, French

Born and raised in Cannes, France, Olivier Fajol remembers his mother cooking at home, igniting his passion for cuisine even as a child. He also used to accompany his father in delivering equipment to restaurants, and found himself attracted to the buzz of the kitchens - the symphony of cooks, and the sights, smells, and flavours around him.

Olivier followed his passion and earned his culinary degree from Lycee Hotelier Paul Augier Nice, a coastal city in the south of France, not far from his hometown. Upon graduation, he took on an internship at the famed Hotel de Crillon in Paris, known for its Michelin stars. Here, he worked for Chef Dominique Bouchet, and earned his way into a commis chef position. After two years, he headed back home as a demi chef de partie at Sofitel Le Mediterranee Hotel in Cannes. In 2004, Olivier joined Four Seasons at the former resort in Terre Blanche, working his way up to sous chef over the course of nine years, along the likes of noted chefs Philippe Jourdin, Jean-Denis Rieubland and Franck Ferigutti. Island life called in 2013, and Olivier moved to Mauritius as executive chef of LUX* Grand Gaube Resort & Villas, and then to The St. Regis Bora Bora Resort, where he helmed the kitchen for seven years.

He rejoined Four Seasons in early 2024 as he began his role as Executive Chef of Four Seasons Resort Bora Bora.

Olivier speaks English and French, and enjoys travelling with his wife Celine, learning about other cultures through food, and exploring the natural beauty and underwater life of Bora Bora on his boat.