Bruce Trouyet


Chef Bruce is currently the Executive Pastry Chef of Four Seasons Bora Bora in the French Polynesia, named the #1 Luxury Hotel in the South Pacific in the 2013 TripAdvisor Travelers’ Choice Awards. He is known for his modern techniques and extraordinary skills in fine desserts.

Chef Bruce was born in Cagnes, France and began his culinary career in the Escoffier School of Culinary Arts, specializing in pastry, chocolate and ice cream. From there, he went on working under Michelin star Head Chefs in prestigious restaurants and Château Saint-Martin & Spa, a five-star hotel in the Vence region of France. Within a two year period, he quickly progressed from the Station Chef role to the Pastry Sous-Chef of the five-star hotel. He then moved on to becoming the Pastry Chef of Cap d’Antibes Beach Hotel, another luxurious and excellence award-winning hotel in Antibes.

His creativity and unparalleled vision for modern desserts continue to push him to take desserts to the next level.

More recently, Chef Bruce decided to bring his enthusiasm and passion of fine desserts to the tropical paradise of Bora Bora. Find his personal take of the Moorea Pineapples with Four Seasons Bora Bora Custom Tealeaves tea blend below, and make your own with Tealeaves West Coast Waveblend.


Moorea Pineapples

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