Four Seasons Resort Seychelles and Four Seasons Resort Seychelles at Desroches Island welcome Senior Executive Chef Carlos Rodriguez, who has developed his career in luxury resort hospitality over the past 15 years. Chef Carlos will take leadership across the outlets and kitchens of both properties with a mission to innovate restaurant concepts, evolve menus, and drive incredible guest experiences. Chef Carlos brings a wealth of experience from roles around the world along with a proven adaptability and passion for every aspect of his work.
“I believe in the power of great food and warm hospitality to bring people together and create joy. Since I was a small child, I have been making people smile through my cooking and I am honoured to be part of a Four Seasons team who are driven to help every guest feel the belonging and happiness I have grown up with in my home kitchen,” says Chef Carlos. “Being in The Seychelles with my family is beautiful, helping us appreciate the wonders of nature, and I expect those values to be reflected in our restaurants and dining experiences.”
Before joining Four Seasons, Chef Carlos refined his talents in the luxury resorts of Mexico and the Middle East. This included periods at The Grill Club five-diamond restaurant at the Ritz-Carlton Cancún and as executive chef for St. Regis in Dubai. Chef Carlos has also worked as chef de cuisine at the Ritz-Carlton Bahrain, as part of the pre-opening team at the Ritz-Carlton Jeddah, and in his most recent role as executive chef for IHG Hotels & Resorts in Ras al Khaimah.
Born in Mexico, Chef Carlos speaks English and Spanish. When not in the kitchen, he enjoys hiking, windsurfing, diving, and spending time with his wife and two daughters with whom he shares his life in the island paradise of the Seychelles.
