Alejandro "Alex" Moranda

Four Seasons Tenure

• Since 2023
• First Four Seasons Assignment: Four Seasons Resort The Nam Hai

Employment History

• LUX* Le Morne, Mauritius; Mango House Seychelles; Takah Sushi, Aspen, USA; Private Chef, Germany; Private Chef, Saudi Arabia; Jin Gui at Tortue, Hamburg, Germany; Owner at 99 Sushi Bar & Restaurants, Madrid, Spain (1 Michelin star); Kabuki at Hotel Wellington, Madrid, Spain (2 Michelin star); Nobu London, UK (1 Michelin star)

Education

• International Sushi Chef Certificate, Tokyo Sushi Academy, Japan

Birthplace

• Madrid, Spain

Languages Spoken

• Spanish, English, Japanese, Italian, French

For Alejandro ‘Alex’ Moranda, the kitchen was not an obvious destination. Born into a family steeped in music and travel – his father was a famous flamenco singer – he spent his early years in constant motion, with Japan leaving the deepest imprint.

Eventually, encouraged by his father to channel his energy into something lasting, Alex enrolled in Tokyo’s prestigious Sushi Academy, where he absorbed the time-honoured discipline of sushi and Washoku, the seasonal core of Japanese cooking. “Once you master the traditions, you have the freedom to experiment. The rules give you space to create,” he explains.

After graduating, Alex felt the pull of London, a city alive with possibility. Securing the role of Chef de Partie at Nobu, he found himself in one of the world’s most exacting kitchens. He spent four rewarding years here, refining his skills and coming face-to-face with an A-list clientele, the intensity of service driving him to sharpen his focus. Soon after he joined, the restaurant earned its debut Michelin star, giving him his first taste of international recognition.

Returning to Spain, Alex entered a dining scene where Japanese cuisine was still finding its place. The timing proved fortuitous – his skill and curiosity found a ready audience, ultimately leading to a partnership with a long-time customer to launch a sushi restaurant group. Soon stretching from Madrid into the rest of Europe, North Africa and the Middle East, the venture earned a Michelin nod, cementing Alex’s reputation as both chef and entrepreneur: “Opening your own business is the greatest risk and the greatest reward. You put everything on the line, and you grow with it.”

But when that peak is conquered, what’s next? After selling his stake, Alex paused in St. Tropez for a few years before taking on new challenges. He delved into the intricacies of Kobe and Wagyu at Shinatora Ya in Madrid, followed by culinary positions across Germany, Saudi Arabia, the US, Seychelles, and Mauritius. Each location added depth and dimension to his craft, broadening his perspective on ingredients, culture and operations – and deepening his conviction that being a chef was his true calling.

Through it all, his guiding principle has remained the same: to live with passion! “Life is very short. It may be difficult at times, but you have to pursue what you love and never settle for less.”

In 2023, Alex joined Four Seasons Resort The Nam Hai, drawn by the globally acclaimed warmth of the brand and the relaxed rhythms of Vietnam’s shores. In his role as Chef de Cuisine at NAYUU, he curates refined omakase menus, mentors team members, and interacts with well-travelled guests whose adventurous palates serve as a continuous source of inspiration.

He likens his work to other lifelong Japanese disciplines like ikebana and tea ceremonies, each demanding reverence and constancy. “I was born a sushi chef and I will die a sushi chef,” he shares with a smile. “For me, this is a way of life, an art, not just a job.”

Outside the kitchen, Alex finds joy in nature and routine. He rises early to walk his three dogs by the beach, stays active with aqua jogging and golf, and enjoys discovering new restaurants with his wife.