Four Seasons Resort Mauritius at Anahita

Four Seasons Tenure

• Since 2015
• First Four Seasons Assignment: Four Seasons Resort Mauritius at Anahita

Employment History

• Four Seasons Resort Mauritius at Anahita; InterContinental Resort Mauritius

Education

• Sir Gaëtan Duval Hotel School

Birthplace

• Mauritius

Languages Spoken

• Hindi, English, French, Creole

Chef Trishna Idayahmadoo’s culinary journey spans over a decade of dedication, growth, and passion for authentic, honest cuisine. His career in hospitality began by leading teams across oceans, aboard international cruise lines, where he developed strong technical foundations and adaptability in high-paced environments.

Since joining Four Seasons Resort Mauritius at Anahita in 2015, he has evolved through various roles in the kitchen team, always demonstrating strong craftmanship and passion for the culinary art. His experience across multiple dining concepts, from beachside restaurants to refined Italian cuisine, has shaped his versatile creative approach.

Today, as Sous Chef at Ti Pwason, he brings his philosophy to life through simple, yet flavourful dishes inspired by the ocean. His cuisine emphasizes freshness, quality ingredients, and authenticity. A reflection of his belief that great cooking does not need complexity, but sincerity and care.

Chef Trishna particularly enjoys preparing tuna tartare, a dish that highlights his appreciation for fresh, delicate flavours and precise execution. Among his favourite ingredients is combava, which he values for its vibrant aroma and ability to elevate dishes with a distinctive citrus touch.

Outside the kitchen, he finds inspiration in his passion for fishing in the lagoon and open sea. This connection to the ocean not only fuels his creativity but also strengthens his respect for fresh, locally sourced ingredients.