Edouard Deplus
Executive Chef
Four Seasons Tenure
- Since 2022
- First Four Seasons Assignment: Executive Chef, Four Seasons Resort Maldives at Kuda Huraa
Employment History
- Four Seasons Resort Maldives at Kuda Huraa; Kudadoo Private Island & Spa, Maldives; Hurawalhi Island Resort, Maldives; The St. Regis Bora Bora Resort, French Polynesia; Maison Nô, Lyon, France; La Dama, Barcelona, Spain; The French Brasserie, Melbourne, Australia; PM 24, Melbourne, Australia; Le Pas Sage, Paris, France; L’Atelier Des Chefs, Paris, France; Brasserie Le Nesle, Paris, France; Hôtel Le Meurice, Paris, France
Education
- Institut Paul Bocuse, Lyon, France
Birthplace
- Caen, Normandy, France
Languages Spoken
- French, English and Spanish
With a global journey spanning Paris, Melbourne, the Maldives and now Miami, Chef Edouard Deplus is a master in French culinary arts with a passion for locally sourced products.
A native of Paris, Deplus’ deep love for food ignited at a young age, inspired by the family dinners and three-course meals prepared by his mother and grandmother. “This is when I fell in love with cooking,” he says. “I was fascinated by the effect it had on people, bringing joy and sharing memories around the table.” At just 15, he landed a summer job in a Parisian brasserie that confirmed his true calling. Deplus was drawn to the energy of the kitchen and dining room, leading him to follow his dream to study culinary arts at the premier Paul Bocuse Institute in Lyon, France.
After a promising start in Paris alongside Michelin-starred Chef Yannick Alleno at Le Meurice and several renowned Parisian brasseries, Deplus’ passion for travel and exploration took him to Australia, where he worked with acclaimed Chef Philippe Mouchel, known as Australia’s favourite French Chef. His culinary journey continued back to Europe, with time at La Dama in Barcelona and Maison Nô in Lyon, before his adventurous spirit led him to French Polynesia, then the Maldives marking his first tenure with Four Seasons.
Deplus’ inspiration draws not only from his upbringing in the French capital and his early dive into the culinary realm with celebrated chefs but also from his extensive travels and the encounters with diverse culture and local craftspeople. In Miami, Chef Deplus is renewing Edge Brasserie’s menu, infusing his traditional French techniques while sourcing local ingredients from nearby farms and producers. “The local markets and the diversity of unique ingredients and eccentric flavours are all shaping my vision for the Hotel’s culinary program,” adds Deplus. “I want to capture the vibrancy of Miami and bring something new with a French touch that will resonate will locals and visitors.”
