Executive Chef André Buser
André Buser has been appointed Executive Chef of the new
Four Seasons Hotel Cairo at Nile Plaza, his first post with Four Seasons.
As Executive Chef, Buser oversees a vast operation, which includes seven dining outlets, significant banqueting facilities, in-room dining and outside catering. Effervescent in his approach, Chef Buser – always in search of something different - is delighted to have his first appointment in the Middle East because, “there is a whole new cuisine to explore.”
Buser says food has been his passion since he was 15 and growing up in his native Switzerland. It is a passion which drove him through high school and into an apprenticeship at a local hotel backed with training for his professional Chef’s Diploma.
Armed with his credentials and fired with enthusiasm, Buser went out to meet the world – and its hotel kitchens. Along the way he has moved on and up, travelling and learning from Switzerland to Norway to Hong Kong and then at various five star hotels throughout the Far East, including the world renowned Oriental Hotel Bangkok.
“Both my mother and my grandmother were great cooks,” said Chef Buser. “It seemed natural that my career would lie in that direction. I love hotels, I love food and I even enjoy the long hours.”
While absorbing the rudiments of Arabic cuisine – and picking up many hints from the Hotel’s Middle Eastern speciality Chef, Buser’s culinary knowledge from his time in the Far East is noted especially in the menus at
Spice, the Hotel’s speciality Cantonese restaurant and
Aqua, where seafood reigns supreme.
“We have introduced elements of culinary techniques from the Pacific Rim which will be a new experience for Cairo’s gastronomes. This is not a fusion, more a natural mix of cuisines from countries including Australia, New Zealand, Hawaii and Canada.”
When Buser does pull himself away from the kitchens, he enjoys a variety of sports from golf to scuba diving, both of which he is delighted to discover are plentiful in Egypt.
