Thomas Bellec, Executive Sous Chef
As Executive Sous Chef for Four Seasons Resorts Lāna`i, Thomas Bellec holds a very important role in the kitchens. "I am here to support all functions of the culinary department, and to be Chef Beckert’s right hand as it relates to managing kitchen staff, culinary operations and menu development.”
A native of Concarneau, Brittany, France, Chef Bellec assists in overseeing all culinary operations at both the Four Seasons Resort at Lāna`i Manele Bay and the Four Seasons Resort Lāna`i, The Lodge at Koele. Between the two resorts, there are nine food and beverage outlets.
With 15 years of culinary experience, Chef Bellec joined Four Seasons Resorts Lāna`i from Four Seasons Toronto in June 2005. Previous to this move, Chef Bellec served in Executive Chef positions at Four Seasons Resort Carmelo, in Carmelo, Dpto. Colonia, Uruguay and The Inn At Manitou, in Mc Kellar, Ontario, Canada. Chef Bellec’s other culinary experience includes positions at Hotel Des Neiges, in Courchevel, Savoie, France; Little Dix Bay in Virgin Gorda, British Virgin Islands; and at the One-Michelin Star restaurant Le Galion, in Concarneau, Finistère, France.
Chef Bellec was trained at the St-Marc Culinary School in Trègunc, France, where he obtained his Baccalauréat Professionnel (B.P), then onto the Sainte-Anne Culinary Institute in St-Nazaire, France, where he earned his Brevet de Technicien Supérieur (B.T.S).
Chef Bellec lives in Lāna`i City with his wife Diane and their dog Kimo, and enjoys fishing and hiking in his spare time.
