Michael Mousseau leads the culinary team at Four Seasons Hotel Sydney, overseeing food and beverage operations across the hotel’s dozen events spaces, Executive Club, Grain bar, The Cabana, and 531 guest rooms.
Michael creates and delivers five-star dining experiences with a focus on quality of produce, from intimate VIP dinners to grand events in the 500-pax Grand Ballroom.
Bringing more than 18 years’ experience in kitchens around the globe, Michael joined the Sydney team from his recent role as Executive Sous Chef at Four Seasons Resort Maui in Hawaii, US.
Originating from London, Ontario in Canada, Michael has worked in fine dining restaurants and five-star hotels across Canada and the US, including The Fairmont Chateau Whistler, the exclusive Terminal City Club in Vancouver, Four Seasons Hotel Vancouver and Four Seasons Resort Lana’I in Hawaii.
He also spent more than two years as chef onboard the luxury private charter, Motor Yacht Ohana, journeying throughout the Caribbean, Mediterranean, Bahamas and along the East Coast of the US.
Michael 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.