Eddy Dhenin
Executive Pastry Chef
Four Seasons Tenure
- First joined in 2005, now since 2014
- First Four Seasons Assignment: Assistant Pastry Chef, Four Seasons Hotel Dublin (formerly a Four Seasons hotel)
Employment History
- Four Seasons Resort Costa Rica at Peninsula Papagayo; Four Seasons Resort Bali at Sayan; Four Seasons Resort Bali at Jimbaran Bay; Four Seasons Resort and Residences Anguilla; Four Seasons Resort Nevis; Four Seasons Hotel Dublin (formerly a Four Seasons hotel)
Education
- Master’s Degree in Culinary Arts from Lycée Professional Michel Servet, Lille, France
Birthplace
- Saintes, France
Languages Spoken
- English, French, Spanish
While Eddy Dhenin has showcased his culinary skills at Four Seasons hotels and resorts around the world, his role at Four Seasons Hotel Minneapolis is his first in the United States. He accepted the Executive Pastry Chef position for a new career experience. “Opening a Four Seasons Hotel was on my list of career goals,” Eddy says. His decision was confirmed once he saw where he would create desserts, breads and viennoiseries for the entire Hotel. “Most pastry kitchens are in the back and rather hidden. But the space here is big and beautiful and full of natural light. It’s unlike all other pastry kitchens I’ve worked in.”
Eddy’s love of cooking started as a kid in Saintes, a historic town in southwest France. “Every Sunday was about family, with everyone getting together to prepare a giant meal,” he says. His father was particularly influential in passing along his love of cooking and gift for creating memorable moments. “We would spend all day cooking together. It was my favourite day of the week.”
He initially set out for a career in IT, but a passion for food soon took over, and he enrolled in culinary school. He found himself not only drawn to pastries, but the art of hospitality as well. “Hospitality teaches you about prioritization, solving problems, communication and humility,” he says. “As a well-travelled pastry chef, I’ve learned how to adapt to our ever-changing industry, from new trends to social media to how to wow the guest.”
Over the course of his career, Eddy has achieved that wow factor. As both Executive Sous Chef and Executive Pastry Chef at several different Four Seasons hotel and resort locations — including Four Seasons Resort Anguilla and Four Seasons Resort Nevis — his edible works of art have received many accolades. He earned Best Pastry Counter in Bali, garnered a nod for 10 Best Desserts in the Asia Pacific and won the Grand Marnier Young Restauranteur competition in Paris. He also won a spot in the Four Seasons Hotel and Resort Top Chef competition, where he was one of five pastry chefs to compete on stage in Las Vegas. But while he's grateful for the honours, his personal definition of success is “not having to describe what's been accomplished; it’s knowing that what you are doing is helping to make a change and difference in people's lives.”
When he’s not in the kitchen, Eddy enjoys moving and playing in the great outdoors, and favourite activities include hiking, mountain biking and diving.
