Four Seasons Tenure
- Since 2015
- First Four Seasons Assignment: Executive Chef, Four Seasons Resort Mauritius at Anahita
- Sofitel Guangzhou Sunrich, China; Sofitel So Bangkok, Thailand; Sofitel Shanghai Hyland, China Sofitel Bora Bora, French Polynesia Coral Palms Island Resort, New Caledonia; Fine Catering and Event Company, Florida, USA; Café Moderne, Paris, France; Balthus Restaurant, Beirut, Lebanon; Sur Un arbre perche, Paris, France; Bistro Humbert, Boston, USA
- Paris, France
- Bachelor of Culinary Hospitality, Johnson and Wales University. Providence, USA; Technical Culinary Training, Ferrandy School, Paris, France; Culinary and Hospitality Diploma, EHP Mederic, Culinary School, Paris, France
- French, English and Spanish
With a career that incorporates more than 14 years' professional cooking and kitchen management experience across three continents, it is perhaps no wonder that keen traveller Chef Nicolas Vienne has found his home in the beautiful surroundings of the Indian Ocean, on an island famous for its rich cultural diversity and welcoming nature. His role of Executive Chef at Four Seasons Resort Mauritius at Anahita now extends his experience across a new, fourth continent.
Beginning in his native Paris, Chef Nicolas developed his skills under the guidance of multiple Michelin Star chefs, including Alain Ducasse and Eric Briffard at Four Seasons Hotel George V. His first international opportunity came in 2001 when he accepted the position of executive chef for Bistro Humbert in Boston, USA - a stepping stone towards his global journey. Following Boston, Chef Nicolas held various international positions as executive chef, including locations such as the bustling city of Beirut in Lebanon, the sunshine state of Florida, USA and the paradise South Pacific islands of New Caledonia and Bora Bora. During a return to Paris in 2004, Chef Vienne was awarded a Michelin Star while head chef of Café Moderne.
Joining Sofitel in 2007 while in Bora Bora, Chef Nicolas embraced the company's expansion into Asia, first taking on the executive chef role in Shanghai, before becoming part of the pre-opening team of Bangkok as culinary designer and then into his most recent role as area executive chef in Guangzhou in January 2013, where he oversaw five of the region's hotels, leading a combined team of more than 600 chefs and 20 restaurants.
A multiple award-winner, Chef Nicolas is fluent in French, English and Spanish and is the proud author of three published cookery books. Chef Nicolas is married to his wife, Donia, and is the proud father to Meryl.