Executive Chef Thierry Papillier
Food and drink have been passions of Papillier since his childhood in northwest France. As a student, he focused his studies on cuisine, including earning a certificate in chocolate training, before accepting a position at Relais & Chateaux hotel on the Normandy coast. It was the first of five Michelin-starred restaurants that employed him over six years in France – all before he turned 25.
Thierry Papillier Bio
Four Seasons Tenure
Four Seasons Hotel Casablanca; Four Seasons Resort Mauritius at Anahita; Four Seasons Hotel Cairo at Nile Plaza; First Arabian Hotel and Resort Company, Cairo; Hotel Nile Hilton; various restaurants in France
Lycee Hotelier de la Guerche de Bretagne; certificate in chocolate training, Le Nôtre’s School; Alain Ducasse formation centre
Three dining hotspots are keeping Thierry Papillier on his toes in the kitchen at Four Seasons Resort Marrakech. Inara, the Hotel’s lobby lounge is the perfect meeting place for a Moroccan-inspired cuisine dinner with a nod to Turkish and Lebanese dishes. Azzera, a casual setting overlooking the resort's adult pool, its menu features a fresh selection of grilled meat, fish specialties and international favorites. The restaurant provides a perfect place to enjoy a casual lunch with friends and family.
Papillier is joined in Morocco by his wife and three children. Where can you find the chef when he is not working at Four Seasons Hotel Marrakech? He enjoys sports and recreation, but his mind is always on food. “Even when I’m not in the kitchen, I’m in the kitchen.”