Four Seasons Resort Mauritius at Anahita

Four Seasons Tenure

• Since 2008
• First Four Seasons Assignment: Internship in Asian cuisine at Four Seasons Hotel Mumbai

Employment History

• Four Seasons Resort Dubai at Jumeirah Beach; Four Seasons Resort Seychelles; Four Seasons Hotel Mumbai

Education

• B.SC. in food and nutrition from Institute of Hotel Management from Goa

Birthplace

• Manali, India

Languages Spoken

• English, Hindi

Chef Sonam Dev’s journey with Four Seasons began in 2008 as an intern specialising in Asian cuisine at Four Seasons Hotel Mumbai. Over the years, his career has taken him to Four Seasons Resort Dubai at Jumeirah Beach, Four Seasons Resort Seychelles and, ultimately, Mauritius. Each experience has broadened his culinary perspective, strengthened his leadership skills and deepened his appreciation for different cultures and traditions.

With a background in food and nutrition and extensive international experience, Chef Sonam believes that great cooking begins with fresh ingredients, consistency and a genuine commitment to quality. His approach combines technical precision with a curiosity for new flavours and a respect for culinary traditions.

At Angara, the Indian restaurant at Four Seasons Resort Mauritius at Anahita, Chef Sonam brings his diverse culinary experience to the vibrant world of Indian cuisine. Through aromatic spices, authentic recipes and contemporary techniques, he aims to celebrate India's rich culinary heritage while creating memorable dining experiences.

Beyond the kitchen, he enjoys discovering Mauritian culture through his colleagues, exploring the island's tropical landscapes and fishing in its surrounding waters. He encourages young chefs to embrace change, learn from their mistakes and approach every experience as an opportunity to grow, believing that staying curious and true to oneself is essential to becoming a better chef.”