Four Seasons Hotel Tunis

Four Seasons Tenure

• Since 2025
• First Four Seasons Position: Current

Employment History

• Trump International Golf Club, Dubai; Private Island & Farm Property, Riyadh; A.M.A.N Resorts, Greece; Starwood Hotels & Resorts Worldwide, Greece; Starwood International Culinary Experience, Europe Trip; Sikyon Coast Resort, Greece; Restaurant & Anias Hotel, Cyprus; Elia Restaurant, Shanghai; Varoulko Restaurant, Greece

Birthplace

• Athens, Greece

Education

• Degree, Food & Beverage Management, BCA College, Athens; Diploma, Chef de Cuisine, Le Monde Institute of Hotel & Tourism Studies, Athens

Languages spoken

• Greek, English, French

Having crafted menus and choreographed kitchen operations in multiple countries and continents, George Mavrogiannopoulos knew the best approach for his new turn is in North Africa at Four Seasons Hotel Tunis. “The first thing for me is to gain an understanding of the history and culture of the destination, as well as what is happening in the moment,” he says of his role as Executive Chef at the luxury beachfront property along the Mediterranean Sea. “I use what I learn to create recipes that capture the mood of the markets and elevate ingredients beyond what people anticipate from the most unique culinary setting in the city.”

Upon his arrival in spring 2025, George was encouraged to reshape the Hotel’s dining and lounge concepts, to better keep the scene lively and captivating for local patrons and international travelers alike. For the popular breakfast spot Azur, for instance, he reconceived à la carte offerings with traditional specialties from regions throughout Tunisia.

He also set about recasting the In-Room Dining menu with new emphasis on renowned dishes from all over the world, in keeping with the global inspirations of the Four Seasons brand. And he has eyes on the Hotel’s shimmering beachfront as an inviting setting for barbeque events.

George doesn’t do it all alone, of course. The 75-member culinary team he leads is brimming with cooks who are young, local, and eager to learn. “I could tell right away they wanted to be motivated by a culinary culture that teaches them to innovate as well as comport themselves like chefs.” The knowledge he imparts leads to creativity, he adds: “My goal is to show them the best ways treat local ingredients while growing their knowledge of global trends.”

Securing those ingredients is another key responsibility. Tapping years of experience at sourcing provisions, George is always looking to broaden the Hotel’s network of sources for imports as well as local ingredients, including connecting with organic farms and fishmongers for Four Seasons-quality produce and protein. “There is a big difference between a simple tomato and an amazing tomato,” he says with a smile, noting that sourcing has long been his favorite part of the job. “It’s where the magic happens.”

A proud Athenian, born and raised, George grew up with a taste for Greek and other Mediterranean cuisines. Yet his choice of a culinary career wasn’t inspired by his mother in the kitchen, but rather by a false start at college, when he decided to leave studies in mechanical engineering to pursue something more artistic. Following consideration, he chose cooking over industrial design.

The pace of his progress was deliberate, with education in food-and-beverage management and culinary technique, followed by assignments at sizable and even Michelin-starred restaurants in and around Athens, before he really started loving the work. Once he fell for it, he was all in, with leadership roles overseeing large operations at independent restaurants and hotels in Asia, Europe, and the Middle East.

Along the way, he learned the preferences of those he cooked for, as well as the history, philosophy, and mentality behind a range of cuisines. “The main thing a chef should be is an explorer, always searching for new inspirations and mastering techniques,” he says of his travel to more than 40 countries – and counting – through his life and career.

Now happy to have found his way to Four Seasons in the leafy Gammarth district of Tunis, George keeps busy with work and relaxation, dividing his downtime with keeping fit, watching movies, listening to good music, and sampling street food and restaurants across the city.