Four Seasons Resort Costa Rica at Peninsula Papagayo
- Peninsula Papagayo, Guanacaste, Costa Rica
Four Seasons Tenure
- 2004-2015, now since 2017
- First Four Seasons Assignment: Four Seasons Hotel Bangkok (formerly a Four Seasons hotel)
- Lyon, France
- Dadile Culinary School; Politecnico di Milano
- French and English
A seasoned hospitality professional with more than 40 years of food and beverage experience, Chef Nicolas Schneller has lead culinary teams at Four Seasons, Hyatt and Anantara hotels around the world. In Costa Rica, he is responsible for the kitchen operation as well as banqueting, catering, and food retailing.
A native of France, Schneller left home to begin his career at the age of 16 and has been travelling the world since, living in more than 11 countries and opening six hotels. Chef Schneller joins the team in Costa Rica from his most recent post as Executive Chef at the Anantara Hotel in Bangkok, formerly a Four Seasons Hotel, where he was also the Executive Chef.
Chef Schneller’s culinary career began in Paris, where he worked at the Hotel de Crillon under creative director and fashion designer Sonia Rykiel. During this time, he also worked at Patisserie Peltier, the famous patisserie and traiteur, regularly preparing treats for the then President of France, Francois Mitterand. Schneller then moved to London to work for Le Gavroche, England’s first three-starred Michelin restaurant. Eventually, recruited by Hyatt and ready to start exploring the world beyond Europe, he moved to the first of his many Asian homes, Hong Kong. As a corporate chef, he opened Park Hyatt Hotels in Kuala Lumpur, Tokyo, Shanghai, Seoul, Mendozo, and finally Bangkok, where he later joined the Four Seasons and remained for 11 years.
An avid photographer, Chef Schneller is inspired by looking through a camera’s lenses and the unique perspective it provides. With his roots in fine dining, Chef’s food philosophy has changed over time, favouring the Mediterranean’s simplicity and focusing on fresh, locally sourced ingredients. His kitchen essentials are a smooth olive oil and lemon zest to draw out the flavours with the fruit’s acidity. He loves to prepare fish, preferring the big flaky fish of his childhood, cod or red mullet. Like his countrymen, he shares the French appreciation of all things beautiful and is eager to discover the pura vida lifestyle of Costa Rica alongside his wife, Eleanor while his two children, Eric and Isabelle, study in France.