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Four Seasons Resort Seychelles

  • Petite Anse, Baie Lazare, Mahé, Seychelles
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Kevin Lopes

Executive Pastry Chef
“I’m always striving to think outside the box to find a new approach to everything I do.”

 

Four Seasons Tenure

  • Since 2019
  • First Four Seasons Assignment: Executive Pastry Chef at Four Seasons Resort Seychelles

Employment History

  • Sketch (*** Michelin), London, UK; Les Vergers Boirons, Valence, France; One&Only The Palm, Dubai, United Arab Emirates; Hôtel la Caravelle, Bonifacio, France; Hôtel le Kilimandjaro, Courchevel, France; Éric Maire Traiteur, Metz, France; Pâtisserie Fresson, Metz, France; Hôtel Metropole, Monte Carlo, Monaco; Restaurant le Pergolèse (* Michelin), Paris, France;  Restaurant Mosconi (** Michelin), Luxembourg; Les Fermes de Marie, Megève, France

Birthplace

  • Metz, France

Education

  • Technological Baccalaureat and Mention complémentaire, Lycée Hôtelier Raymon Mondon, Metz, France

Languages Spoken

  • French, English, Cabo Verde (Portuguese patois)

“There is great precision needed in pastry – even the slightest variable can see a change to the outcome. This is the challenge, and the joy, of my work,” says Executive Pastry Chef Kevin Lopes of Four Seasons Resort Seychelles. Inspired to explore the world of the pastry kitchen by his early years, when his mother’s cakes and desserts would be a treasured moment of sharing in the family, it was also the detail required in the role that held a strong appeal. “By nature, I am insatiably curious and passionate about what I do, yet I also need a structure in which to channel my creativity. For me, the pastry kitchen is a perfect balance of all these elements.”

Kevin set out on his quest to become a culinary master from his hometown of Metz in eastern France. After completion of technical training in his profession, he embarked upon his first working role in a professional kitchen at a five-star hotel in Megève, before joining a two-star Michelin restaurant in Luxembourg. “There is always such excitement at beginning a job you have trained so hard for, yet it is also the time you realise how much more you have the opportunity to learn. I was blessed to start in such high profile kitchens and to share in the responsibility of delivering desserts that are of a Michelin star standard.”

His early brush with award recognition would not be his last. As he progressed in his career, Kevin worked across a number of recognised hotel and restaurant kitchens, which saw him travel across France, over the border to Monaco, and on to the United Arab Emirates, before in 2015, he moved to London to take up the position of assistant pastry chef, and soon after, head pastry chef, at the now three-star Michelin Sketch.

“London is such a competitive and fast-paced environment. To stand out from the crowd, you really need to deliver something special and I am so proud that we managed to do this by achieving the third Michelin star during my time.”

As such a contrast to London, what is it that drew Kevin to Seychelles? “It’s a completely new challenge. Seychelles is a destination bursting with natural beauty and inspiration. In this setting, there is no end to the various flavours that can be combined to create a dish of magic that is worthy of such an incredible environment.”