Maxime Regad

MAHE ISLAND, SEYCHELLES

Originally from Romans in the Drome Region in France, Maxime Regad was always inspired by the aromas of the lovely specialty dishes his grandmother cooked for the family. That appreciation led him to seek out the polish of professional training, and he turned to the Vatel Institute, a respected hotel and restaurant management school in Lyon, France´s culinary capital.

After three years of rigorous studies that included apprenticeships at the Mont Vallon Hotel in Meribel, the Sofitel Lafayette Square in Washington D.C. and at the Hotel Lutecia in Paris, Maxime was ripe for an international career that would take him from Europe to North America to the Middle East.

“Great love affairs start with Champagne and end with tea.”

From the start, Maxime aimed for the top in terms of quality. Fresh out of the Hotel Management school, he immediately went to work for Four Seasons Hotels and Resorts. His first stop was as a Management Trainee, and he quickly moved up the ranks to an Assistant Bar Manager. The next step took Maxime to Toronto, in the role of Room service Manager. During the busy summer season in France, he moved to Provence to manage the pool and its restaurant at the Four Seasons Hotel Terre Blanche.

Finally, in 2008, the opportunity presented itself to manage an Italian fine dining restaurant in Qatar, and Maxime decided to continue his growth with the company at Four Seasons Doha. Maxime Regad’s professionalism and character reflect the consistent quality combined with a warm spirit of welcome that are the hallmarks of Four Seasons Hotels and Resorts. In 2013 Maxime became the Assistant Food and Beverage Director of the Four Seasons in Seychelles where he continues to grow and impress.


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