Four Seasons Resort Mauritius at Anahita

Four Seasons Tenure

• Since 2016
• First Four Seasons Assignment: Junior Sous Chef, Four Seasons Resort Seychelles

Employment History

• LXR Mango House Hilton, Seychelles; Relais Chateaux, Maldives; Four Seasons Resort Seychelles; JW Marriott Marquis, Dubai; Al Muntaha Fine Dining Restaurant, Burj Al Arab; Holiday Inn, Cochin, India

Education

• Diploma in Hotel Management from Asan Memorial Institute of HMCT; B.Sc. in Tourism Management from Tamil Nadu Open University; M.Sc. in Hotel Management from Annamalai University,

Birthplace

• India

Languages Spoken

• English, Tamil, Hindi

Hailing from India, Chef Saravana Bhagavath's culinary journey spans over 13 years, marked by passion, and a deep connection with the heritage of Indian cuisine. His early years were spent honing his craft in renowned kitchens across India, where he mastered the delicate balance between tradition and innovation. This experience laid the foundation for his culinary philosophy — to blend authentic Indian flavours with modern culinary artistry. Over the years, he has worked in diverse kitchens, refining his techniques and exploring creative possibilities, ultimately becoming a specialist in authentic Indian cuisine.

At Chatkar, the Indian specialty restaurant at Four Seasons Resort Mauritius at Anahita, Chef Saravana brings this vision to life. His menus are a journey through India’s culinary landscape, reimagined with fresh, locally sourced ingredients. By incorporating the island’s seasonal produce, he not only supports small local businesses and sustainably sourced ingredients but also adds a distinctive Mauritian touch to his dishes.

Beyond the kitchen, his passion for adventure fuels his creativity. A devoted motorbiking enthusiast, he embraces adventure and exploration, finding inspiration on the open road. Off the road, he thrives in the digital spotlight on Instagram, where he shares glimpses of his culinary artistry, offering a behind-the-scenes look at his journey as a chef.