Alexandra Malysheva

Executive Pastry Chef
‘’By infusing technique, tradition, new flavours, and innovation, I want to orchestrate unforgettable experiences that satisfy both palates and souls, setting trends that leave guests enchanted and craving more.’’


Four Seasons Tenure

  • Since 2015
  • First Four Seasons Assignment: Demi Chef de Partie – Four Seasons Hotel Lion Palace St. Petersburg (formerly a Four Seasons hotel)

Employment History

  • Four Seasons Hotel Lion Palace St. Petersburg (formerly a Four Seasons hotel)


  • Ural State University of Economics Yekaterinburg


  • Moscow, Russia

Language Spoken

  • Russian, English  

A highly motivated, innovative, and passionate Executive Pastry Chef, with a long-standing and impressive experience in the field joined Four Seasons Resort and Residences at The Pearl-Qatar from her previous tenure at the former Four Seasons in St. Petersburg. Throughout the course of her career, Chef Alexandra Malysheva has perfected the mastery of pastry in tune with the new developments of the industry and trends, introducing new techniques and flavours to delight the most discerning palates.  Always in focus, Chef Alexandra has worked towards creating a highly trained team to offer ‘’beyond compare experiences for guests, leveraging local culture, latest industry trends into service and product offerings’’ to ensure the success of the properties she worked for.

Originally from Russia, Chef Alexandra started her culinary career at the former Four Seasons in St. Petersburg in 2015 as Demi Chef de Partie. In this role she had the opportunity to sharpen her skills and be noticed by her coworkers for her strong abilities. After two years in this position, she was promoted to Chef de Partie, where she took charge in developing solid procedures to ensure consistency in food quality, focus on team training, and creating innovative menus influenced by the industry’s new trends. Soon after, and based on her brilliant performance and determined attitude, she was once again promoted, this time to Sous Chef. Her duties in this new role included monitoring closely the performance of the team and their development, improve the kitchen operations, and make use of innovation in the menus to provide an elevated guest experience. After three years, a well-deserved promotion to Executive Pastry Chef came her way. Chef Alexandra in her new role managed a team of 16 talented, diverse, and passionate pastry and bakery chefs, who inspired by her “Pastry Philosophy” - passion for innovation, customer satisfaction, and quality - worked hand in hand to create several menus with French, Russian, Italian, and Asian influences to satisfy any diner’s expectation. To achieve this, Chef Alexandra was deeply involved in all the behind-the-scenes processes such as monitoring produce quality, purchasing, inventory and storage procedures, while optimizing food cost.

Chef Alexandra's journey in self-development and professional training is truly inspiring. Her dedication to honing her skills and seeking out opportunities for growth has led her to cross exposure in prestigious Four Seasons properties. Her experience at Four Seasons Hotel George V, Paris for the Fou de Patisserie event and at Four Seasons Hotel Seoul showcases her willingness to immerse herself in different culinary environments and learn from diverse perspectives.

Participating in master classes with renowned pastry celebrity chefs such as Julien Dugord, Gregory Doyen, Marike van Beurden, Frank Haasnoot, and Emmanuel Rion demonstrates Chef Alexandra's commitment to learning from the best in the field.

Chef Alexandra has the reins of the property's bakery and pastry operation, infusing it with her ingenious touch and leading her team to unleash their creativity to create a one-of-a-kind experience that will undoubtedly enrich the vibrant culinary landscape of Doha.