Four Seasons Hotel Seoul has appointed Alexandre
Chersouly as Executive Pastry Chef.
Alex will oversee the pastry and baking
operations across the hotel’s seven food and beverage outlets, as
well as its sizable banquet operations.
Four Seasons Hotel Seoul is Alex’s third Four
Seasons property. He has spent the last two years at Four Seasons
Resort Seychelles as Executive Pastry Chef.
“When I was given the opportunity to work for
Four Seasons Hotel Seoul, I leapt at the chance,” said Alex. “The
level of quality and craftsmanship here is incredible and I am
excited to discover the many unique flavours in Seoul and
incorporate them in my future creations – sweet delights that you
have never seen before!”
Hailing from France, Chersouly’s culinary career began
as a chef at a three-star Michelin restaurant Les Pres D'Eugenie
He further developed his career working at high
profile restaurants in France before joining the hospitality
industry at the highly acclaimed Four Seasons Hotel George V,
Paris where he spent several years working in its renowned pastry
He was awarded
in both the French Pastry Competition France Championship of
Plated Dessert in 2012 and International Chocolate Competition
Trophy Pascal Caffet in 2014.
“We are delighted to welcome Alexandre
Chersouly to Four Seasons Hotel Seoul,” said Lubosh Barta, General
Manager of Four Seasons Hotel Seoul. “Being at the helm of the
pastry kitchen at some of the leading luxury hotels and
award-winning restaurants around the world, Chef Chersouly brings
a wealth of international experience and fresh, exciting ideas
that will continue the success of our pastry team and take them to