Thomas Bellec
Chef Thomas Bellec arrives to California after his position as the Executive Chef at Four Seasons Hotel Toronto in Canada for the past four years, which included the pre-opening of the newest hotel location. Previous Four Seasons positions were held at Four Seasons Resort Camelo, Uruguay, Four Seasons Resorts Lanai (both Manele and the Lodge) and Four Seasons Hotel Boston.
He started cooking at a young age, apprenticing in his home town of Concarneau in a Michelin Star-rated restaurant called Le Galion, owned and managed by a Maitres Cuisinier de France. He then worked with Relais & Chateaux, L'hotel des Neiges in Courchevel, and The Inn at Manitou in Parry Sound, Ontario. His culinary education includes Baccalauréat Professional, St-Marc Culinary School, Trègunc, France and Brevet de Technicien Supérieur, Sainte-Anne Culinary Institute, St-Nazaire, France. Bellec's extraordinary 30 year culinary career was recently highlighted by his induction into the esteemed Maîtres Cuisiniers de France.
Raised in coastal Concarneau in Brittany, France, Bellec was inspired to cook by his grandparents, who ran a renowned bakery in Brittany. His desire to go professional was his own, however: “I always wanted to play with food and please people.” A recipe for success, if ever there was one!
