Sydney’s Four Seasons has announced the appointment of Michael Mousseau as new Executive Chef.
Canadian-born Mousseau brings almost two decades of experience in world-class kitchens to Four Seasons Hotel Sydney, arriving from his most recent posting at Four Seasons Resort Maui in Hawaii.
The talented chef has worked across Canada and the US in five-star hotels and restaurants including the Fairmont Chateau Whistler, the exclusive Terminal City Club in Vancouver, Four Seasons Hotel Vancouver andFour Seasons Resort Lanai. He also spent more than two years as chef onboard the luxury private charter Motor Yacht Ohana, journeying throughout the Caribbean and Mediterranean.
Mousseau now oversees the food and beverage operations at Four Seasons Hotel Sydney, from five-star catering across a dozen event spaces, including the 500-person Grand Ballroom, to designing personalised menus for intimate VIP dinners and delivering innovative room service menus across 531 guest rooms.
Mousseau draws on his experience and passion for produce to create and deliver unforgettable dining experiences at the Hotel.
“Growing up in Canada, my parents were passionate about quality of food – we sourced chickens from independent farmers, we made our own bread, we had an extensive vegetable and herb garden, and we were very aware of seasonality,” Mousseau says. “I inherited this passion, bringing it with me to Australia where I’ve been blown away by the abundance of quality local produce. I’m excited to be working with such great ingredients, in such a famed location and hotel, to create memorable dining experiences for guests.”
Mousseau is a trained sommelier, holding a diploma with the International Sommelier Guild, and a graduate of Fanshawe College, in Ontario, Canada where he earned a degree in Culinary Arts.
