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Four Seasons Chiang Mai Appoints Stphane Calvet as Executive Chef

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Four Seasons Resort Chiang Mai has appointed Stphane Calvet as Executive Chef, effective 1 February 2015.

Stphane joins the team from Four Seasons Hotel Bangkok, where he has worked for the past eight years in his role as Executive Pastry Chef, as well as being heavily involved in World Gourmet Festivals, weddings, special events and banquets.

Stphanes culinary career started in his early teenage years with a seasonal position in a restaurant in Perpignan in Frances Catalan region. After completing his professional degree, Calvet joined the restaurant LAuberge du Quercy, where he had an opportunity to work under the guidance of Chef Lionel Fabres, specializing in traditional regional cuisine. After working hard to pick up as many skills as he possibly could, he joined the team of Chef Laurent Malnuit in Gothenburg, Sweden and worked as a pastry chef at Nordgarden Restaurant producing contemporary French patisserie and practicing Scandinavian baking. His love for baking led him to join a traditional French bakery in Sweden, Le Pain Franais, under the guidance of Benoit Ducoin.

Over the years Stphane has gathered various different culinary experiences ranging from stand-alone restaurants to bakeries and five-star hotels.

Stphanes first Asian experience was in 2001 in Vietnam where he decided to establish the Maison Vanille bakery, followed by his own patisserie workshop in 2002, creating a unique concept of open bakery kitchen and salon de th. During his Asian journey, Calvet also consulted and developed several projects bringing him to Japan, China and Turkmenistan, before finally heading to Four Seasons Hotel Bangkok in 2007 to lead the pastry and bakery kitchen.

Calvet is looking forward to making the move to the bucolic surrounds of Chiang Mai from the urban hustle and bustle of Bangkok so that he can renew his love of motorcycle road trips.

I look forward to being able to discover the greenery and the mountains around the resort on my bike. Ive already been to a few tea plantations in the area which are really beautiful, and cant wait to see more, he said.

Calvet spent a short stint at Four Seasons Resort Chiang Mai in 2014 and was the brains behind one of the resorts most popular pastry items, the Chiang Mai Sausage Roll made with local Thai herbs and spices.

Four Seasons Resort Chiang Mai Thailand Upper Rice Pavilion - HD

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See other recent news regarding: Interviews, Pictures, Videos, ASEAN Tourism Forum, ATF, ATF 2015, Nay Pyi Taw, Myanmar, Stephane Calvet, Four Seasons, Chef, Gourmet, France, Executive Chef, Chiang Mai, Four Seasons Chiang Mai

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