(17 Aug 2021) The Four Seasons Resort Seychelles at Desroches Island has appointed Donaldson Madubela as Executive Sous Chef.
Originally from Vanderbijl, South Africa, Donaldson has over 15 years of culinary experience in the hospitality industry.
He spent his early years sharpening his skills in several five-star properties throughout his native country before moving to Seychelles to join North Island, a Luxury Collection Resort, as Executive Chef. After three and a half years in Seychelles, Donaldson joined Anantara in Mozambique.
“I’m excited to be returning to Seychelles, where the culture and culinary offerings are so vibrant,” Donaldson said. “This is the place where my career took its shape, where my love for fresh catch and nature blend with such simplicity. Not only does the destination have my heart, but I am proud to work for a beautiful castaway resort belonging to such a reputable brand such as Four Seasons.”
As the Executive Sous Chef, Donaldson will oversee the kitchens of the all-day dining, Mediterranean restaurant Claudine, iconic Lighthouse serving dry aged meats, seafood and a raw bar, In-Villa Dining and all other pop-up dining experiences.
Nick Solomon, Resort Manager, said, “I look forward to seeing Donaldson elevate the sense of culinary excellence and creativity that the resort has established in the past years and am confident that our secluded island paradise has welcomed a fresh approach of fusing traditional cooking methods with progressive techniques to its culinary offerings with this new addition to our family.”