Four Seasons Dubai
Set along the Arabian Gulf, Four Seasons Resort Dubai at Jumeirah Beach offers a unique balance of relaxation and the vibrant energy of the city. Surrounded by lush gardens, a private beach and tranquil pools, the resort features 237 elegant rooms and suites, wellness experiences at the Pearl Spa and dedicated family facilities.
Guests can also enjoy exceptional dining and the resort’s lively nightlife, with venues including Nammos, Mercury Rooftop and Jou Jou, all located within the property.
Four Seasons Bangkok
Set along the banks of the Chao Phraya River, Four Seasons Hotel Bangkok captures the many facets of Bangkok, where history meets modernity and tranquillity blends with energy. Designed by Jean-Michel Gathy, the hotel’s architecture weaves together light, water and art, with open-air courtyards, water features and lush greenery creating a resort-like atmosphere.
The hotel is home to several outstanding dining destinations, including Yu Ting Yuan, a signature Cantonese restaurant, Riva del Fiume and Brasserie Palmier. At Chao Phraya Terrace, Thai cuisine meets charcoal grilling in a seasonal open-air setting. Meanwhile, BKK Social Club, recognised among the world’s and Asia’s leading bars, brings together signature cocktails and exceptional hospitality in a sophisticated yet vibrant atmosphere, making the hotel a favourite among international travellers and Bangkok locals alike.
Senior Executive Pastry Chef Four Seasons Hotels Dubai
Nicolas Lambert
Nicolas Lambert is an internationally acclaimed pastry chef renowned for his elegant desserts, which highlight each ingredient through a careful balance of flavours and textures, allowing every element to shine.
Born in Remiremont, France, into a family of traditional bakers and pastry chefs, Lambert began his culinary journey as a child, working in his parents’ bakery. After earning three professional qualifications in the culinary field, he continued his training under renowned pastry chefs across France.
He gained international recognition after winning the Festival National de Croquembouches in 2010 and the Trophée Pascal Caffet in 2012. He was named Best Pastry Chef in Hong Kong & Macau by Tatler in both 2016 and 2018. In 2018, he was also awarded the title of Asia’s Best Pastry Chef by The World’s 50 Best Restaurants.
In his current role as Senior Executive Pastry Chef at Four Seasons Resort Dubai at Jumeirah Beach and Four Seasons Hotel Dubai International Financial Centre, Lambert continues to innovate and make his mark on the international pastry scene. In 2021, he received the Relais Desserts Prix d’Excellence, followed by Gault & Millau UAE’s Pastry Chef of the Year award and Caterer Middle East’s Hotel Pastry Chef of the Year award, both in 2022.
Best known for his ever-evolving signature creation, The Bee, Lambert celebrates local ingredients and sensory harmony in his desserts, combining research, creativity and flavour to transform every creation into a distinctive culinary experience.
Executive Pastry Chef Four Seasons Hotels Bankgok
Andrea Bonaffini
A true artist in the world of pastry, Chef Andrea Bonaffini is celebrated for his innovative vision and exceptional technical mastery, combining the solid foundations of European tradition with bold, contemporary creativity. With over 20 years of experience across some of the world’s most dynamic culinary capitals, he has developed a sophisticated and distinctive style, driven by passion, meticulous attention to detail and a genuine commitment to his guests.
His career has taken him from the cutting-edge kitchens of The Fat Duck, the renowned three-Michelin-starred British restaurant, to founding Yellow Lemon, Asia’s first avant-garde dessert bar in Taipei, where he began exploring his original approach to flavours and forms.
Today, as Executive Pastry Chef and head of Café Madeleine at Four Seasons Hotel Bangkok at Chao Phraya River, Andrea brings French refinement and Italian soul to every creation. His signature cakes — Strawberry Shortcake, Tiramisù and Pecan Rocher — reflect his dedication to ingredient quality and authenticity, textural harmony and sensory pleasure. The café itself captures the essence of European coffee culture: relaxed, vibrant and welcoming, where freshly baked croissants, seasonal cakes, petits fours and refined pastries perfectly complement moments of relaxation by the river.
Beyond his culinary expertise, what truly sets Andrea apart is his personality: warm, genuine and driven by boundless curiosity. Having lived and worked in Japan, China, Hong Kong, Singapore, Taiwan and now Thailand, he brings an international perspective and palate to his creations, crafting flavours that are at once familiar and bold, comforting and surprising.
