Sonam Dev

Senior Sous Chef

“Be truthful and honest to oneself, keeping in mind that mistakes are bound to happen – to learn and grow.”

Four Seasons Tenure

Since 2008
First Four Seasons Assignment: Internship in Asian cuisine at Four Seasons Hotel Mumbai

Employment History

Four Seasons Resort Dubai at Jumeirah Beach; Four Seasons Resort Seychelles; Four Seasons Hotel Mumbai

Education

B.SC. in food and nutrition from Institute of Hotel Management from Goa

Birthplace

Manali, India

Languages Spoken

English, Hindi

Sonam Dev has journeyed and grown with Four Seasons from his time as an intern in Mumbai to his move to Mauritius as a Senior Sous Chef. Early in his career, he trained in Cantonese cuisine, bringing this experience of a decade and a half to Umi.Zaka, the seafood-inspired Asian restaurant.

Chef Sonam’s aspiration is “to provide fresh, tasty and nourishing meals every time we are presented with the opportunity.” According to him, “The seared flavour of the wok and use of selective spices in Cantonese cuisine is what brings our guests back to us time after time.” He plans to expand the diversity of palates offered at the restaurant, by introducing and perfecting Cantonese, Japanese, and Singaporean cuisines.

Cooking with the wok is a fast, precise process, Sonam points out, and requires the chef to be attentive. “To all the products we procure, produce, and preserve.” He ensures all new recipes are measured down to single-digit gram weight, so every new culinary creation can be recreated in the exact same way. “At Umi.Zaka, we prepare Singaporean prawn with fried egg yolk with curry powder, which is used in Mauritian curries. It gives the egg yolk a beautiful colour and flavour,” he comments about the innovation.

Both inside and outside the kitchen, Sonam enjoys experiencing local culture through his colleagues, and the tropical weather – even the rain – inspire him to explore. Saltwater fishing is one of the main draws of the island for him, as is the diversity of fruits that are available through the year.

He has special words of wisdom for young colleagues who are transitioning to a new culinary environment. “Adopt an inclusive mindset, enjoy day-to-today interactions with colleagues, be ready for change, have your eyes set on the bigger picture; every day has something new to teach us.” More importantly, he says, ““Be truthful and honest to oneself, keeping in mind that mistakes are bound to happen – to learn and grow.”