Stephane Hestin, Executive Chef
Stéphane Hestin has been fascinated by the practicalities of cooking from an early age. During his childhood in the Saint Emilion wine region near Bordeaux in the South of France, visits to his friend’s house (the son of a cook) left him amazed as to how much better food could taste when professionally prepared.
Soon after commencing his studies, Hestin sought an apprenticeship to gain immediate experience. Following several years of training – including a year in New Caledonia and a season on Réunion Island in the Indian Ocean – he embarked upon a self-penned plan, singling out the most renowned chefs in each culinary area in which he was interested and systematically working for each one, honing his skills alongside the best in the business.
Hestin is entirely focused on his craft and the slight nuances that mark the differences between culinary standards. His relentless energy and dedication often sees him sitting up long into the night, computerising his thoughts from the day in his quest to develop a kitchen of the highest possible quality. His signature style focuses on the natural splendour of food and pays particular attention to an appreciation of local ingredients in their purest form.
Despite the obvious challenges of the Seychelles’ remote location, Hestin maintains his determination to make local produce the focus of his kitchen. He also goes to great pains to get under the skin of his new destination: “It’s essential for me to immediately embrace the local culture and sample as many dishes as I can that are unique to the local cuisine,” he explains. “I need to experience the subtle differences in flavour and technique – only then can I know how best to adapt them for my kitchen.” To heighten the sense of authenticity throughout the Resort’s two restaurants, two lounge bars and in-villa fine dining, Hestin’s team of 50 includes many local chefs.
Hestin’s Four Seasons career began at Four Seasons Hotel Ritz Lisbon in January 2003. He moved to Four Seasons Hotel des Bergues, Switzerland in early 2008 and joined the pre-opening team in the Seychelles in September 2008. Prior to Four Seasons, Hestin worked at a number of renowned establishments, including two three Michelin star restaurants in France, Côte d’Or Bernard Loiseau and Georges Blanc.
