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Chef of the week!

LAURENT ALLERAU – Executive Pastry, Four Seasons Hotel, Doha

Laurent Allereau posesses all the eloborate French flair which the proverbial French Chefs are known for. With contagious fervor he shares the story of his culinary journey of more that 20 years, half of fhis lifetime.

After graduation from culinary school, Chef Laurent had a tenure in England in the Michelin star, Le Poulbot and Le Gavroche restaurants – both owned by the famous French Roux brothers. From England he moved to France, where he gained experience from the L’Hôtellerie Beau Rivage before relocating to the Netherlands as the Head Pastry Chef of the 5 star The Grand Hotel. However, he returned to France to further perfect his craft at the 3 star Michelin, Paul Bocuse, where he worked with the eponymeus restaurant owner and Chef.

His next career move not only brought him the promotion to Executive Pastry Chef at The Residence in Tunisia, but it also lead him to love. Laurent met his wife of 8 years while working in Tunisia and is now the proud Father of two little girls, an assignment he thoroughly enjoys.

Armed with an impressive amount of experience, Chef Laurent started his Four Seasons career in 2002 when he joined the pre-opening team of Four Seasons Hotel Amman in Jordan as the Executive Pastry Chef ; since then he was involved with the grand opening of both the Four Seasons Hotel Damascus as well as Four Seasons Nile Plaza until he finally joined the opening team for Four Seasons Hotel Doha, leading the Pastry team to success.

His journey resembles a walk among the (Michelin) Stars, yet he is a Chef who creates with great skill and passes on knowledge with humilty and passion, he is a great believer in leaving a legacy for the next generation to build on, and it is very evident, that he will.