Four Seasons Resort Mauritius at Anahita has named Thierry Papillier as its new Executive Chef. Papillier takes up his new position from the Resort’s sister property, Four Seasons Hotel Cairo at Nile Plaza, where his flair for creativity and natural leadership saw him overseeing all nine of the Hotel’s dining outlets.
Originating from Brittany, Papillier has extensive experience of working in numerous hotels and restaurants, having been a key member of the kitchen team in five one- and two-Michelin starred restaurants across France between 2001 and 2007. Distinguishing himself from many executive chefs, Papillier’s background heavily features experience in the pastry kitchen, which is further supported by him holding a certificate in chocolate training from Le Nôtre’s school.
Throughout his career, Papillier has been keen to advance his knowledge and learn new skills through training, with him having completed several courses at Alain Ducasse’s formation centre, during his time of working in France. In 2007, Papillier accepted his first international position, taking on the role of sous chef with Hotel Nile Hilton in Cairo.
Always looking for new ways to bring ingredients together, Papillier strives to combine the latest trends and techniques with key traditional elements. “The ability to create the best food comes from a continuously expanding culinary knowledge, the highest quality of product and having the passion and courage to try something new,” he says.
Papillier is an active follower of the latest emerging trends in the culinary world and strongly believes in embracing new ideas in his work. “Modern techniques are constantly evolving,” he explains, “and it is essential that chefs incorporate these into their work to achieve continuous development, yet in a way that does not compromise the traditional foundations.”
In his new role as Executive Chef at Four Seasons Resort Mauritius at Anahita, Papillier will oversee all food and beverage operations, including the four restaurants at the Resort: Acqupazza, Bambou, Beau Champ and Le Club, as well as the Resort’s In Villa Dining offering and lounge menu at O Bar.