Philippe Piel
A native of Brittany, France, Philippe is renowned for his ability to combine the earthy flavours and deep, rich tastes of his native dishes without sacrificing the essence of the local cuisines he is cooking. His French comfort foods have wowed hotel guests across the world. When asked to describe his style of cooking, Piel says that no matter what sort of dishes he is creating, at its essence his food is "French in fundamentals, but fun on the plate." Though his influences include legendary Michelin-starred chefs Thomas Keller and Joel Antunes, Piel’s cuisine is all his own.
Though his earliest culinary training was in the kitchen with his mother in Brittany, Chef Piel began professional training at culinary school in Fougères, France, where he learned the basics of French cuisine that have informed his cooking for the entirety of his career. After graduating, Piel began a fourteen year journey across the world, cooking in some of the most famous kitchens. After working in Bali, Cambodia, Bermuda, England and Colombia, Piel was handpicked to open Café 15 in the Sofitel Lafayette Square, in Washington DC, where he created a menu that was an instant success. Chef Piel recently returned to his France to cook under Chef Antoine Westermann at Le Buerehiesel; a three starred Michelin restaurant known for its combination of tradition and innovation.
Four Seasons Resort Punta Mita is excited to announce the addition of Chef Piel to the Four Seasons family. He brings with him a wealth of experience and passion for native cuisines, and anticipates an exciting year as he updates the menus at our three restaurants; Aramara, Ketsi and Bahia, not to mention our ceviche bar, and various other dining options around the resort.
