Meet the Chef
Our Executive Chef is reason enough for culinary adventurers to come visit us! From French Sunday markets by the Mediterranean Sea to the rice valleys of Chiang Mai, Chef Stéphane Calvet has been on a food journey for decades – and he’s passionate about sharing his love of good food. His pride and joy is the organic garden, abloom with herbs and vegetables – both local and European.
Here is a peep into Chef’s inspirations, journey and cooking secrets.
Who inspired you to be a Chef?
SC: As a child, my father used to take me to the weekend fresh market to buy artisanal and local ingredients. The fragrance of fresh fruits and vegetables, combined with the smells of fresh cooking, really ignited my passion for food. The reward of a creamy cake for carrying all the purchases definitely helped a lot as well!
I also had the example of a great cook in my own home – my grandmother. She was truly dedicated to her craft, and loved to cook from morning to evening.
Along the way, other chefs have taught me so much…generosity, timing, delicatessen, the balance of aromas, elegance, diversity, sharing, focus, and moderation.
When did your journey with food begin?
SC: When I traveled to Scandinavia for the first time, I realized that there are more then just my home ingredients and spices in the world – there is so much to explore. The visit triggered my curiosity and, since then, I haven't stop being curious!
What and where was your first job in the kitchen?
SC: As a young apprentice in the summer, at a seasonal bistro in my hometown.
Apart from Thailand, where else have you worked?
SC: France, Sweden, Vietnam, Turkmenistan, China.
What is your favorite dish to cook for the family at the weekend?
SC: A nice ratatouille stew and a whole roasted chicken with potatoes underneath, soaking in the chicken juice.
Can you let us in on a cooking secret? Something we can do in our own kitchens?
SC: Vegetable and meat trimmings are perfect for stock – so don’t throw them out!
To keep your meat soft and juicy, try this. Quickly mark your beef on both sides and let it rest for 20 minutes before finishing it on the grill, while turning it every five minutes.
The Four Seasons Resort Chiang Mai offers a Culinary Package for food lovers, which includes Chef Stéphane’s delectable home-style breakfast – inspired by childhood memories of grandma’s treats and unique Thai flavours – served in lush green rice fields. You can also discover the wonders of pure produce at Chef’s organic garden.