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The Ocean Club, A Four Seasons Resort, Bahamas

  • One Ocean Drive, Paradise Island, Bahamas
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Pieter Fitz-Dreyer

Executive Chef
“I love working with fresh and local seafood and I have an ability to source local producers and farmers surrounding the islands; I want to give guests a sense of place.”

 

Four Seasons Tenure

  • Since 2021
  • First Four Seasons Assignment: Senior Executive Sous Chef, The Ocean Club, A Four Seasons Resort, Bahamas

Employment History

  • Shangri-La Group-Kerry Hotel Hong Kong; JW Marriott Seoul; JW Marriott Hong Kong; ETM Group London; South Place Hotel by D&D London; Carlisle Bay Resort and Spa Antigua; One Aldwych Hotel; Alexander House Hotel; The Atlantic Hotel, Channel Islands; Harrods London; L’horizon Hotel Channel Islands; Churchill InterContinental London; Seldson Park Hotel

Education

  • University of West London, National Vocational Qualifications in Food Science and Technology

Birthplace

  • London, England

Languages Spoken

  • English

Pieter Fitz-Dreyer has cooked all over the world and brings a world of culinary excitement to The Ocean Club, A Four Seasons Resort, Bahamas. Hired late-2021 as Senior Executive Sous Chef, Fitz-Dreyer was soon promoted to become the Resort’s new Executive Chef, overseeing the property’s large culinary team across various food and beverage outlets.

From Anguilla to Korea to Hong Kong, and now The Bahamas, Fitz-Dreyer brings a wealth of international expertise to his new role, having launched a brand-new hotel restaurant alongside head chef positions of many Michelin-starred restaurants.

One of his biggest accomplishments? Mentoring young talent and shaping them into incredible chefs. “Making sure that the guests are happy and that my team is motivated are always my number one priority. But I see my biggest accomplishments when I take young talent under my wing. Hiring someone without a culinary background, mentoring them, and turning them into a motivated, excited chef – that's an accomplishment to me.”

Throughout his career, not only has Fitz-Dreyer been responsible for leading excellent teams and developing menus, but also executing daily sourcing of finding the best local and seasonal ingredients from selected farms and suppliers. He says he learned a lot while in Jersey in the Channel Islands. “We would have fishermen walking up to the back door of the restaurant with live lobster and scallops still clapping,” he remembers.

“It’s been exciting to see what The Bahamas - the local farmers and the local fishermen - what they have to offer, what produce that we can pull from to get on the plates for the guests to enjoy – to add a little bit more storytelling and prominence.”

Fitz-Dreyer has mastered the art of obtaining local produce from carefully selected suppliers and farmers during his time at The Ocean Club. "I love working with fresh and local seafood and I have an ability to source local producers and farmers surrounding the islands.” He is looking to bring a lot of local accents with a great touch of luxury to all the Resort’s outlets. “I want to give them a sense of place,” he continues. “We offer Bahamian classics such as the devilled egg – though we serve it with caviar and a touch of gold leaf to bring it to the next level.”

There are five dining and drinking experiences welcoming guests to enjoy at The Ocean Club, led by Dune, Michelin-starred chef Jean-Georges’ celebration of French-Asian cuisine taken over the top with Bahamian influences. The restaurant and its eponymous bar have their own chef de cuisine, but Fitz-Dreyer and his crew collaborate closely to ensure the operation runs as smoothly and precisely under the vision of Jean-Georges.

Meanwhile, Fitz-Dreyer runs the Resort’s other outlets with a deft hand, creating fresh-grilled Caribbean specialties as dazzling as the sunshine by the pool at Ocean; Mediterranean offerings to savour in shade on Versailles Terrace; and small bites to pair with masterfully mixed cocktails at Martini Bar and Lounge.

The self-proclaimed adventurous foodie who loves to travel and try local and authentic cuisine says that he was brought up on traditional British foods from his mother’s side mixed with influences from his South American father. “We would be the only people in the neighbourhood barbecuing in the rain.”

Starting as a 14-year-old working part-time in a butcher’s shop in England, he learned at an early age how to handle knives and work with different kinds of meat including producing sausages, curing ham and bacon. He later went to Youth Training School where he studied food technology and science under world-renowned executive chef Jean Marie Zimmerman. After his apprenticeship he gained experience through InterContinental Hotels and later relocated to his first island, Jersey off the coast of England, not far from France. Fast forward 25 years later, Fitz-Dreyer was eager to get back to the island lifestyle and is excited to call The Ocean Club home.