Four Seasons Resort Mauritius at Anahita

Four Seasons Tenure

• Since 2012
• First Four Seasons Assignment: Commis - Demi Chef de Partie and Chef de Partie Pastry, Four Seasons Hotel George V, Paris

Employment History

• Four Seasons Resort Maui at Wailea; Four Seasons Hotel Seoul; Four Seasons Resort Seychelles; Hôtel du Palais Biarritz; Four Seasons Hotel George V, Paris; Les Près D’Eugénie Michel Guérard, France; Waterside Inn, UK
  

Education

• French Professional License (IGSA) Engineering and Management of Food System Cétia Superior School, Toulouse, France

Birthplace

• Perigueux, France

Languages Spoken

• French, English and Spanish

Alexandre Chersouly is the cherry on top the pastry team at Four Seasons Resort Mauritius at Anahita, having more than 15 years of global experience, nine of which as an Executive Pastry Chef in various Four Seasons properties worldwide.

From Hawaii to Korea, Seychelles, and beyond, his experience reflects a deep understanding of the contemporary global culinary trends, while staying true to traditional fundamentals. His commitment to delivering exceptional creations and his perfectionism also stem from his experience in different Michelin-starred establishments in France, where he honed his craft under some of the most respected names in the industry.

Driven by a love for travel and a desire to continuously evolve, Alexandre views each new role as an opportunity to explore cultures through flavours. "Every guest has to taste the heart and soul of the destination,” says Alexandre. This approach defines his vision at Four Seasons Mauritius, where he infuses local flavours into the resort’s pastry offerings, making each guest experience truly unique.

“With his blend of global expertise, local passion, and commitment to excellence, Alexandre is poised to make a lasting impact at Four Seasons Resort Mauritius at Anahita,” says Executive Chef Olivier Barré.