Four Seasons Resort Sharm El Sheikh, Egypt

Four Seasons Tenure

• Now since 2025
• First Four Seasons Assignment: Four Seasons Hotel Toronto

Employment History

• Royal Caribbean Cruise (Voyager of the Seas); InterContinental Resort Fujairah, UAE; Four Seasons Hotel London at Tower Bridge; Four Seasons Hotel Toronto; Daydream Island Luxury Resort; Ritz Carlton Bangalore; One & Only Royal Mirage, Dubai; Oberoi New Delhi; Imperial New Delhi, Paradis Beachcomber Mauritius

Education

• Bachelor’s Degree in Food and Beverage, Hotel Management School, Nice, France

Birthplace

• Oran, Algeria

Languages Spoken

• English, French and Spanish

At Four Seasons Resort Sharm El Sheikh, culinary excellence is led by Executive Chef Bruno Cerdan, whose passion for food is deeply rooted in his multicultural heritage and lifelong devotion to the art of cooking. Born in North Africa and raised with Spanish roots, Bruno’s early life was a sensory journey rich with the aromas and vibrant flavours of Arabic spices, Spanish tapas, and French sauces. For him, food has always been more than nourishment — it’s an essential part of his identity and a source of inspiration.

Bruno’s culinary journey began during his school holidays when he first stepped into a professional kitchen. Captivated by the rhythm, energy, and precision of the kitchen brigade, he realized that cooking was more than a job — it was his true calling. Reflecting on his philosophy, Bruno explains, “Food has to look good, and the taste must confirm what you see. A beautiful plate is just the beginning; it’s the flavours that stay with people.” This harmony between visual appeal and unforgettable taste remains at the heart of his culinary approach.

Specializing in fresh seafood, inventive desserts, and artisanal breads that highlight the unique qualities of fruits, Bruno’s versatility shines through in every dish. His particular passion for seafood and chocolate reflects his love for ingredients that are both indulgent and endlessly exciting. Striking a delicate balance between tradition and innovation, he keeps a keen eye on global culinary trends while crafting dishes that are uniquely his own.

Throughout his impressive career, Bruno has had the privilege of working at prestigious establishments including Four Seasons in London, where he cooked for high-profile personalities from the worlds of entertainment, royalty, and fashion. Mentored by culinary legends including three-Michelin-star chef Roger Vergé and Marco Pierre White, Bruno’s style is deeply influenced by their passion and discipline.

Returning to Four Seasons feels like coming full circle for Bruno, who began his international career with the brand in Toronto. At this vibrant and inspiring beach resort, he is committed to elevating every detail — from showcasing the freshest, highest-quality ingredients to slowly unveiling new concepts and flavours designed to surprise and delight guests. When asked about what inspires him beyond the kitchen, Bruno shares, “The ocean recharges me, inspires me, and keeps me grounded. It’s where I find balance and creativity outside the kitchen.”

Despite his refined culinary expertise, Bruno’s ultimate comfort food is a humble tuna and egg sandwich — a simple reminder that sometimes, the most satisfying pleasures come from the simplest things.