Aromas, colours and creativity are the three key elements that drive Andreas Haugg’s passion for food. A German native, at a very young age Andreas realized there was more to food than just eating it, and he determined then to become a chef.

Today, as newly appointed Executive Chef at Four Seasons Hotel Cairo at Nile Plaza, he brings his passion to Egypt to entice the palates of the Hotel’s discerning guests. Andreas began his apprenticeship as a chef in his parents’ restaurant in Wiesbaden, in Germany in the early 1980s – though his culinary fate was firmly entrenched long before.

“Before opening our restaurant, my father was a ‘master’ chef who travelled the world,” Andreas explains. “And my mother was a teacher at a hotel management school. My father’s stories made me want to follow in his footsteps, and my mother’s experience showed me the best way to go about it.”

Having spent years travelling around Europe, perfecting his skills and learning from master craftsmen such as Johann Lafer (Germany) and Anton Mosimann (UK), Haugg took his first position as executive chef at a hotel in New England, USA, in 1998. It was while there, in Boston, that he first encountered Four Seasons. He started his with the former Four Seasons Hotel Berlin, then he moved to Four Seasons Hotel London. Andreas crossed continents to Four Seasons Resorts Maldives at both Kuda Huraa and Landaa Giravaru, and then took a position at Four Seasons Resort Mauritius before coming to Cairo.

Andreas is an animated connoisseur of his craft, with an infectious personality. When not leading his experienced and creative team of 150 chefs, he likes nothing better than to indulge in his passion for diving, deep-sea fishing, golf and of course savouring the Egyptian flavours.