Cyrille Pannier new Executive Chef at Four Seasons Hotel Los Angeles at Beverly Hills

Chef Cyrille Pannier joins Four Seasons Hotel Los Angeles at Beverly Hills as Executive Chef after spending two decades with the company. 

He worked for the last seven years at Four Seasons Hotel Hampshire in England, where he developed the “Field to Fork” concept on property by working closely with local farmers and suppliers. He also created extensive on-property vegetable, herb and fruit gardens, an active beehive for fresh honey, and foraged in the woods for seasonal wild mushrooms, garlic and berries. Most recently, Chef Cyrille has been recognized as one of the three Wellness Chef Leaders within Four Seasons.   

At Four Seasons Hotel Los Angeles, Chef Cyrille will source top local food suppliers and apply his farm-to-table background for catering to celebrities and entertainment industry executives in preparation for the large number of film press junkets, as well as for bridal parties, locals and leisure travellers from around the world.  

Chef Cyrille also worked at Four Seasons Resort Nevis in the West Indies; Four Seasons Resort and Club Dallas at Las Colinas; Four Seasons Hotel Austin; Four Seasons Resort Palm Beach in Florida; and began at Four Seasons Hotel London at Park Lane.

Prior to his tenure with Four Seasons, he was the personal chef of Mohamed Al Fayed, formerly the owner of Harrod’s department store in London. He also worked at the Diplomat Hotel Manama in Bahrain, the Hyde Park Hotel Knightsbridge in London, and hotels in France, including the Hotel Le Pigonet in Provence and Hotel Florida in Biarritz.

Chef Cyrille was born in Le Mans, France, and grew up on a farmstead in Arnage. It was here that he first foraged porcini and golden chanterelle mushrooms. As a youth, Cyrille’s mother often found him meddling in the kitchen. He credits his mother for first recognizing his culinary passion and, at the tender age of 16, securing him a three-year apprenticeship in one-Michelin-star restaurant Auberge des Mattfeux. This apprenticeship gave him a solid foundation in the rudiments of cooking and affirmed his desire to be a chef. Following Auberge des Mattfeux, he worked at the one-Michelin-star La Dariole de Viry, Viry-Châtillon.

Pannier’s hobbies revolve around exploring and nature-based activities, including gardening, walking, fishing and, when in sunny climates, scuba diving. When not in the hotel’s kitchen, he enjoys making breads, cheese, jams and liquers at home. He has an extensive collection of cookery books from the 18th and 19th centuries and enjoys concocting weird and wonderful ancient recipes, most recently one for brewing beer from nettles and Champagne from elderflower.