Francois Seurin

Francois has worked as the Executive Chef and Corporate Pastry Chef with some of the greatest hotels and restaurants in the world. These include Le Caprice and the Inigo Jones restaurants in London between 1982 and 1985, Le Louis XV, a three Michelin Star restaurant, in the Hotel de Paris.

In Asia, he has worked as a chef and consultant for the Amanpuri, Banyan Tree and the Chedi in Phuket, Thailand, the Dharmawangsa Hotel in Jakarta and The Legian in Bali.

Francois is a culinary artist with a passion for experimentation both with flavour and technique. With this expertise, he is discerning and thorough when it comes to hiring and training of our kitchen staff in the preparation and presentation of food.