Four Seasons Resort Mauritius at Anahita has appointed Gilles Arzur as Executive Chef to oversee the Resort’s newly enhanced culinary outlets and all kitchen operations. In his new role, Arzur will now find his home among the individual pool villas and exotic nature of the Resort, where a total of five restaurants and the brand new BluBar<\/a> provide an international selection of dining experiences.<\/p>\n\n\n\n With a number of international postings to his name, this arrival to Mauritius also continues to strengthen Arzur’s opening expertise, following him being the Executive Chef for the opening of both Four Seasons Resort Bora Bora and Four Seasons Resort Dubai at Jumeirah Beach, and now re-opening Four Seasons Resort Mauritius at Anahita after the recent extended closure and culinary renovations.<\/p>\n\n\n\n Before joining the team in Mauritius, Arzur’s global career saw him transition between a variety of roles in Europe, the US and Middle East, as well as enjoying a taste of island life in French Polynesia. Now, in Mauritius, Arzur will oversee BluBar and the Resort’s five restaurants: the new seafood-inspired Asian restaurant of Umi.Zaka<\/a>; the central beach hub of Bambou<\/a> for all day dining refreshment; authentic Italian dishes in the tranquil lagoon-front setting at Acquapazza<\/a>; the modern French bistro of Beau Champ<\/a>; and La Plaz<\/a> beach grill, which is located on the exclusive Four Seasons beach on the nearby island of Ile aux Cerfs and reached via a 15-minute boat ride from the Resort.<\/p>\n","protected":false},"excerpt":{"rendered":" Four Seasons Resort Mauritius at Anahita has appointed Gilles Arzur as Executive Chef to oversee the Resort’s newly enhanced culinary outlets and all kitchen operations. In his new role, Arzur will now find his home among the individual pool villas and exotic nature of the Resort, where a total of five restaurants and the brand […]<\/p>\n","protected":false},"author":1,"featured_media":2065,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[22],"tags":[],"class_list":["post-2064","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appointment"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2021\/12\/derty-7.png","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/2064","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/comments?post=2064"}],"version-history":[{"count":1,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/2064\/revisions"}],"predecessor-version":[{"id":2066,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/2064\/revisions\/2066"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/media\/2065"}],"wp:attachment":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/media?parent=2064"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/categories?post=2064"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/tags?post=2064"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}