From France With Love: Stephane Calvet, Executive Chef, Four Seasons Hotel Bengaluru

Chef Calvet, started his journey in Perpignan, France where he spent his mornings, learning the small details of cooking from his grandmother.

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ALREADY HONING the art of dough and deserts, Catalan, French and Thai cuisines, Chef Stephane Calvet is all set to dive into the ocean of Indian cuisine.  He has been recently been appointed as the Executive Chef at Four Seasons Hotel Bengaluru at Embassy ONE and wishes to learn more about Indian culinary art.  “I plan to learn about tandoor, gravy and how to make my own masala mix, the art of dosa from the fermentation to the roll. I would also like to delve deep into the art of delectable vegetarian cuisine,” he said in a conversation with BW Hotelier.

Chef Calvet, started his journey in Perpignan, France where he spent his mornings, learning the small details of cooking from his grandmother. After earning a professional degree, he moved on to L’Auberge du Quercy where he polished his talent for traditional regional cuisine under the guidance of Lionel Fabres, the first of three Master Chefs who had a big influence on his career.

His next destination was Gothenburg in Sweden, where he explored the all-new style of Bistro cuisine. “Such a great experience: I learned a lot from Scandinavian Cuisine. It was the first time I’d seen Chefs combining several cuisines differently together to create a unique style. I was intrigued,” chef recalls. He later travelled to Asia and worked in places like Vietnam, China and Bangkok. It was in the Bangkok where his journey in Four Seasons Hotel commenced. Before joining Four Seasons Hotel Bengaluru, Chef Calvet worked for Four Seasons Resort in Chiang Mai in Northern Thailand.

At Four Seasons Hotel Bengaluru, Chef Calvet will be in charge of the kitchen operations of their f&b outlets. ‘CUR8’ is an all-day dining restaurant which showcases multi-cooking techniques elements; ‘Far&East’ which is an Asian Brasserie Combining three different Journeys of Chef Calvet’s career, China-Japan and Thailand.

“Every dish is a labour of love. Our guests will navigate through the kitchens. We’re taking the choicest of raw ingredients and crafting them as per our guests’ moods. A work of art in motion, you could say. The scene is as impressive as is the food,” Chef Calvet adds, about the two signature restaurants which will be a lively scene of culinary action.



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