Saravana Bhagavath
Executive Sous Chef
Four Seasons Tenure
- Since 2016
- First Four Seasons Assignment: Junior Sous Chef, Four Seasons Resort Seychelles
Employment History
- Four Seasons Resort Mauritius at Anahita; LXR Mango House Hilton, Seychelles; Relais Chateaux, Maldives; Four Seasons Resort Seychelles; JW Marriott Marquis, Dubai; Al Muntaha Fine Dining Restaurant, Burj Al Arab; Holiday Inn, Cochin, India
Education
- Diploma in Hotel Management from Asan Memorial Institute of HMCT; B.Sc. in Tourism Management from Tamil Nadu Open University; M.Sc. in Hotel Management from Annamalai University,
Birthplace
- India
Languages Spoken
- English, Tamil, Hindi
Hailing from India, Chef Saravana Bhagavath's culinary journey spans over 13 years, marked by passion and a deep connection to the heritage of Indian cuisine. His early years were spent honing his craft in renowned kitchens across India, where he mastered the delicate balance between tradition and innovation. This experience laid the foundation for his culinary philosophy: blending authentic Indian flavours with modern culinary artistry. Over the years, he has worked across diverse culinary environments, refining his techniques and exploring new creative possibilities, ultimately becoming a specialist in authentic Indian cuisine.
At Four Seasons Resort Seychelles at Desroches Island, Chef Saravana draws inspiration from the island’s seasonal produce and sustainably sourced local ingredients to create a distinctive culinary journey through India. Through Spice of India, the resort’s signature weekly dining experience, he showcases the richness and diversity of Indian cuisine, reinterpreted with a contemporary touch and the unique flavours of the island. Each menu celebrates authentic recipes, vibrant spices, and thoughtfully sourced ingredients, offering guests an immersive taste of India in the heart of the Seychelles.
Beyond the kitchen, his passion for adventure fuels his creativity. A devoted motorbiking enthusiast, he embraces exploration and finds inspiration on the open road. Off the road, he also shares glimpses of his culinary journey and creations on Instagram, offering followers a behind-the-scenes look into his life as a chef.
