New Executive Chef appointed to Four Seasons Hotel Cairo at Nile Plaza

Chef Christophe, who comes from Aix en Provence in Southern France, will oversee a vast operation, which includes eight dining options, banqueting, in-room dining and outside catering services.

"We are pleased to welcome Chef Christophe to our Nile Plaza team," said Olivier Masson. "He brings to the hotel extensive knowledge not only of fine French cuisine gleaned from working in Michelin star restaurants throughout France and in Monte Carlo, but also expertise in other international cuisines which have included senior positions in one of Marrakech's leading hotels and, most recently, as Executive Chef at Reid's Palace Hotel in Madeira."

Chef Christophe's interest in food began when he was 10. He vowed then that his future would lie in cooking and he followed his dream. After graduating from cookery school in Avignon, he began his apprenticeship, working under such famous chefs as Alain Ducasse, Paul Louis Meissonier, Alain Senderons, Manuel Martinez and Christian Willer as he moved up the career ladder. "From each I learnt a different mentality and approach to cuisine - I had a very eclectic training process," said Christophe. "The experiences also gave me the opportunity to cook for famous international personalities and, equally, to develop my philosophy on food which essentially centres around colour, taste and balance. I am passionate about creating not just something which looks good but which also smells good too."

Now, he brings this passion to Egypt to entice the palates of discerning guests at Four Seasons Nile Plaza, his first appointment with the Toronto based Four Seasons group. "I have been fortunate to work in different countries and famous culinary regions, along the way, discovering new ingredients and inspirational ways of using them," he said. "My move to Cairo will offer new experiences to stimulate my creativity even further and I am excited at the prospect."

Married with a son, Christophe relaxes with music - he plays both the piano and guitar - and enjoys Japanese and Chinese food when he has the opportunity to dine out.