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Four Seasons Resort Seychelles

  • Petite Anse, Baie Lazare, Mahé, Seychelles

Elie Fischmann

Executive Chef
“When we share a meal, we share so much more than just food. It’s something that brings people together at the deepest level.”


Four Seasons Tenure

  • Since 2018
  • First Four Seasons Assignment: Current

Employment History

  • Signiel Hotel Lotte Tower, Korea; Terroir Parisien, Paris; 101 Dining Lounge, One & Only The Palm, Dubai; Dorchester le Meurice Paris, Palace Hotel, Paris; St Regis Bora Bora Resort; Alain Ducasse at The Dorchester, London; Paul Bocuse Lyon


  • Ollioules, France


  • Culinary Research and Education Academy, Paris; Lycee Hotelier Saint Louis, Toulon

Languages Spoken

  • English, French

When talking to Executive Chef Elie Fischmann about food, you might be forgiven for thinking he’d gone off topic, so much does his vocabulary include words such as "laughter," "collaboration" and "sharing," rather than the more edible ones you might expect.

“Everyone experiences food, it’s a constant in all of our lives,” explains Fischmann. “What makes food into something worth talking about, is how we share it and how we experience it.” For him, the journey into his foodie discovery began from an early age, where he remembers clearly the times where he would be helping his mother and grandmother in the kitchen at their family home in the south of France, then sharing deliciously home-cooked meals with his large family of six siblings.

“In our house, every meal was a big occasion, because we were such a big family. Some families could get away with just rustling something up, but when there are seven children to feed, every meal needs a lot of preparation and attention,” explains Fischmann. Growing up in the south of France gave him a solid grounding in Mediterranean-inspired cooking, spending hours in the kitchen watching his relatives prepare family-style dishes using fresh local ingredients. “I learned a lot about food and cooking from my family, but I also learned about the importance of the moment itself and creating a memory instead of just a meal.”

Developing this philosophy at such an early age has influenced every aspect of Fischmann’s career so far. “As a travelling chef, I have found the greatest experiences have come from getting to know the locals and how they eat. Only by uncovering the traditions of a place and the basics of their cooking can you really begin to understand the people. Wherever I go, I like to leave a mark in terms of putting a twist on a traditional recipe. Through this, it becomes my mission to develop local talent and to learn from them, as much as they can learn from me. This is the basis of how all great relationships start, including those with food.”

From discovering ancient recipes and traditions in Bora Bora, to living like a local in Korea, getting to know the locals has left Chef Fischmann with an abundance of stories to tell and an ever-growing recipe book. For him, the road to becoming a great chef is not just about spending time in the kitchen, it’s also about the people who eat the food, harvest the ingredients and develop the recipes. “Arriving to Seychelles is no different. The first thing I did was visit the local market and make friends with some of the farmers, who invited me into their home to show me their way of preparing some local dishes. This is where I really get excited, as I know we are just at the beginning of a whole new culinary journey that will come about through the sharing of knowledge and collaboration of ideas.”