GILLES ARZUR - EXECUTIVE CHEF
Born in Brittany at the westernmost tip of France, raised in a small oceanside town, Gilles first began cooking for his own family at the age of 12. He delighted in fish then, and he still does — one of the reasons he relishes his post as Executive Chef at Four Seasons Resort Bora Bora. “It’s extraordinary what the sea brings you here. I’ve never seen anything like it.”
With over 25 years of experience, Gilles joined Four Seasons Resort Bora Bora with an impressive international culinary background. His passion lies in creating innovative menus that make his restaurants essential destinations for fine dining aficionados. He is also a local-products enthusiast, skilled at sourcing local foods and incorporating unique flavours into his classic French training. Since the availability of local ingredients changes frequently — with each crop having its own ideal harvest period under the tropical climate — Gilles instills a culture of continuous creativity in his kitchen. “Local seasonal products here are truly exquisite. We take advantage of them, and are imaginative about how we use them.”
Gilles’ culinary training followed a classic French regimen: upon graduating from hotel school at Bonnes Nouvelles à Brest, he toured the country for his apprenticeships. His mentor, the great French chef Paul Bocuse, plucked him from his pastry chef position in 1989 and developed both his culinary and his management skills. Gilles progressed quickly and within two years, was tasked with opening Bocuse’s restaurant in Moscow. Gilles most recently served as executive chef of Café des Architectes at the Sofitel Chicago Water Tower. He has also served in executive chef positions with Sofitel, both at the acclaimed Montreal restaurant Renoir and in Los Angeles.
Gilles, who lives on Bora Bora with his wife and two-year-old son, is an avid sailor and long-distance runner who also enjoys Bikram yoga.
