Gaurav Bide

Executive Chef

“In my kitchen, simplicity drives innovation, and excellence begins with perfecting the basics. I value people, culture, and ethically sourced ingredients, with a strong commitment to the environment. Together, these elements create a cuisine that truly connects us all.”

Four Seasons Tenure

2015 – 2019; now since 2024
First Four Seasons Assignment: Banquets Head Chef, Four Seasons Hotel Sydney

Employment History

Merivale Group, Sydney - Sydney Cricket Ground (SCG) and Sydney Football Stadium; Fairmont Hotels and Resorts; Sofitel; Four Seasons Hotel Sydney; One & Only Hayman Island

Awards

2020 Hotel Management Magazine Finalist, Hotel Chef of the Year
2021 Hotel Management Magazine Nominee, Hotel Chef of the Year

Education

BA Hotel Administration, New Delhi, India; Certificate IV In Training & Assessment, Sydney, Australia; Certificate IV In Commercial Cookery, Sydney, Australia; Food Safety Certificate, Australian Institute of Food Safety, Sydney Australia

Birthplace

Mumbai, India

Languages Spoken

Hindi, English

As a professional Chef, Gaurav Bide brings with him a wealth of international experience, and a passion for innovative, sustainable and luxurious culinary practices to his role as Executive Chef with Four Seasons Hotel Sydney commencing August 2024.

Originally from Mumbai, India, after formal training receiving a BA in Hospitality and Hotel Administration (2007, New Delhi, India), alongside this Cert IV in Commercial Cookery and Training & Assessment (2021, Sydney, Australia), Gaurav began his career training under the renowned Jacques and Laurent Pourcel brothers in French fine dining. His 15 year career has since spanned some of their esteemed establishments including Bukhara and Prime Steakhouse, where he honed his skills across the French discipline incorporating Mediterranean and South Asian cuisines.

From 2015-2019 Gaurav held the position of Head Chef, Events, Conference Services and Outlets at Four Seasons Hotel Sydney, a role which earned him industry recognition including being a 2020 Finalist and 2021 Nominee for Hotel Chef of the Year with Australia’s HM (Hotel Management Magazine) Awards for Hotel and Accommodation Excellence.

Following his posting at Four Seasons, Gaurav went on to hold top postings at the Sofitel group, and most recently with Sydney’s powerhouse Merivale Group as executive sous chef for the Sydney Cricket Ground (SCG) and Sydney Football Stadium, the city’s premier sporting and entertainment venues.

Driven by a philosophy of sustainability and zero-waste cooking, Gaurav places strong emphasis on the origin of ingredients and implementing eco-friendly practices. His innovative approach to blending global cuisines adds a unique sense of culture and creativity to his dishes. Additionally, Gaurav focuses on creating culinary experiences that promote gut health and microbiome-friendly menu items.

Throughout his illustrious career, Gaurav has had the honour of cooking for various heads of state, including Barack Obama, Bill and Hillary Clinton, and the Prime Ministers of India and Australia, among others. His culinary expertise and dedication to excellence makes Gaurav an exciting addition for a new era of culinary excellence at Four Seasons Hotel Sydney.