Four Seasons Resort Seychelles at Desroches Island names Donaldson Madubela as Executive Sous Chef
Seychelles, Desroches Island, 2021-Aug-20 — /Travel PR News/ — Located in the Outer Amirantes of Seychelles, Four Seasons Resort Seychelles at Desroches Island welcomes Donaldson Madubela as its new Executive Sous Chef. With more than 15 years of experience, Donaldson brings his creativity and extensive expertise to the table, to lead the culinary program and talented team at the lush coral island Resort.
Originally from Vanderbijl, South Africa, Donaldson spent his early years sharpening his skills in several five-star properties throughout his native country. From there he moved to the Seychelles, followed by Mozambique, where he has since held top culinary positions over the years, evolving and perfecting his craft at unique dining concepts and luxury hospitality establishments.
Donaldson draws inspiration from his grandmother, who taught him the basics of cooking, and the destination of Seychelles. An avid fisherman, he will be able to tap into his passion and implement his own twist on the local cuisine as he arrived in time to oversee the launch of the Resort’s new barbecue on the sands dining experience at the Castaway Centre – where distinctive flavours, premium meat and fresh seafood are served alongside a Seychellois sunset.
“I’m excited to be returning to the Seychelles, where the culture and culinary offerings are so vibrant. This is the place where my career took its shape, where my love for fresh catch and nature blend with such simplicity. Not only does the destination have my heart, but I am proud to work for a beautiful castaway Resort belonging to such a reputable brand such as Four Seasons,” says Donaldson.
In his role, Donaldson will manage kitchen operations and support the team in expanding their culinary horizons to continue creating unique experiences through food for Resort guests. As the Executive Sous Chef, Donaldson will oversee the kitchens of the all-day dining, Mediterranean restaurant Claudine, iconic Lighthouse serving dry aged meats, seafood and a raw bar, In-Villa Dining and all other pop-up dining experiences.
“I look forward to seeing Donaldson elevate the sense of culinary excellence and creativity that the Resort has established in the past years and am confident that our secluded island paradise has welcomed a fresh approach of fusing traditional cooking methods with progressive techniques to its culinary offerings with this new addition to our family,” says Nick Solomon, Resort Manager.
Contact:
Debbie Duval
Senior Director of Public Relations and Communications
Beau Champ, Mauritius
debbie.duval@fourseasons.com
(230) 402 3100
Source: Four Seasons Hotels & Resort
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