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Fri, 14 Sept 2018

Four Seasons Hotel Seoul Appoints Alexandre Chersouly as Executive Pastry Chef

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.

Alexandre Chersouly. Click to enlarge.

“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 Michel Guérard.

 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 kitchen.

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 new heights.”

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