Canadian-born Michael Mousseau has accepted the role of executive chef at Sydney’s Four Seasons Hotel.

Mousseau will bring almost two decades experience with him to the role, with his most recent posting being at the Four Seasons Resorts Maui in Hawaii. Mousseau’s resume also includes positions at The Fairmont Chateau Whistler, Terminal City Club in Vancouver, Four Seasons Hotel Vancouver and Four Seasons Resort Lana’l.

In addition to his extensive culinary experience, Mousseau is also a trained sommelier, holding a diploma with the International Sommelier Guild.

In his new role, Mousseau will oversee the food and beverage options at Four Seasons Sydney, where he plans to employ has passion for locally sourced, seasonal produce.

“Growing up in Canada, my parents were passionate about quality of food – we sourced chickens from independent farmers, we made our own bread, we had an extensive vegetable and herb garden, and we were very aware of seasonality,” says Mousseau.

“I inherited this passion, bringing it with me to Australia where I’ve been blown away by the abundance of quality local produce. I’m excited to be working with such great ingredients, in such an iconic location and hotel, to create memorable dining experiences for guests.”