Giovanni Marco Carandino

Head Pastry Chef

“The only limit we have is our imagination. Every great achievement begins with an idea, and every idea has the power to become something remarkable.”

Four Seasons Tenure

Since 2014
First Four Seasons Assignment: Pastry Intern, Four Seasons Hotel Firenze

Employment History

Four Seasons Resort AMAALA at Triple Bay; Four Seasons Hotel Prague; Four Seasons Hotel Firenze; RockPool Dining Group, Sydney (NSW) Australia; Ristorante I Pupi *, Bagheria, Sicily

Education

I.P.S.S.A.R. Pietro Piazza, Palermo; Pastry Academy Boscolo Etoile

Birthplace

Marseille, France

Languages Spoken

Italian, English

Giovanni Marco Carandino was born in Marseille, France, but his roots are deeply connected to Sicily, where his passion for hospitality first began to take shape. His professional journey started in the kitchens of small restaurants in Palermo, where he developed a strong appreciation for food and the discipline required in professional kitchens. Over time, he became increasingly fascinated by the precision, creativity, and artistry of pastry, leading him to pursue a specialized professional path as a pastry chef.

Determined to refine his craft at the highest level, Giovanni joined the world of luxury hospitality with Four Seasons. His journey within the company began as a pastry intern at the renowned Four Seasons Hotel Firenze, where he quickly demonstrated dedication, curiosity, and a relentless desire to learn. Through hard work and continuous growth, he steadily progressed through the ranks, gaining valuable experience and expanding his technical expertise.

His career then took him to Four Seasons Hotel Prague, where he assumed the role of Pastry Chef, further developing his leadership skills and refining his understanding of luxury guest expectations. He later joined the pre-opening team of Four Seasons Resort AMAALA as Pastry Chef, an experience that exposed him to one of the most ambitious luxury hospitality projects in the world and elevated his standards of excellence to an international five-star level.

Throughout his years with Four Seasons, Giovanni built the foundations of his professional philosophy. He learned that exceptional pastry is not only about technical execution or beautiful presentation, but about creating memorable experiences for guests. For him, true luxury lies in consistently going the extra mile, anticipating needs, exceeding expectations, and transforming every dessert into a meaningful part of the guest journey.

Today, Giovanni serves as Head Pastry Chef at San Domenico Palace, Taormina, A Four Seasons Hotel. In this role, he leads the pastry team with a commitment to excellence, creativity, and continuous development, ensuring that every creation reflects both the highest standards of luxury hospitality and the authentic flavours of Sicily.

His philosophy is simple: to delight guests through desserts that celebrate local ingredients, respect regional traditions, and showcase the richness of the territory. Equally important to him is the responsibility of mentoring the next generation of pastry professionals. Giovanni believes that the role of a Head Pastry Chef extends far beyond producing exceptional pastries; it involves sharing knowledge, encouraging creativity, and inspiring young talent to explore their own ideas. By nurturing his team every day with new techniques, experiences, and opportunities to grow, he hopes to help shape the pastry chefs of tomorrow while preserving the values and craftsmanship that define great hospitality.