Four Seasons in Serengeti hires exec sous chef

Bir Kumar Yadav joins the Four Seasons Safari Lodge Serengeti as its new executive sous chef, after a stint in the Maldives

Bir Kumar Yadav is originally from India.
Bir Kumar Yadav is originally from India.

Four Seasons Safari Lodge Serengeti has hired Bir Kumar Yadav as its new executive sous chef, who joins from the Four Seasons Resort Maldives at Landaa Giraavaru.

At his previous role, Yadav spent the last four years overseeing the resort’s restaurants and working on board the Four Seasons Explorer.

From Varanasi in the north of India, Yadav grew up in Mumbai, where he began his career in hospitality in 2004 as a commis chef with the Grand Hyatt Mumbai, before moving to The Oberoi in Mumbai as chef de partie.

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In 2008, Yadav first joined Four Seasons as a chef in the main kitchen at Four Seasons Hotel Mumbai.

"It is an incredible opportunity to have the chance to work in the Serengeti, surrounded by such spectacular wildlife," says Yadav.

"I am looking forward to combining my passion for food with a discovery of a new culture and the local traditions of Tanzania."

Yadav will help oversee the Lodge's three restaurants: Maji Bar and Terrace, which overlooks the active animal watering hole; Boma Grill, which is designed like a traditional Maasai house; and Kula's Restaurant for views out to the Serengeti Plains.

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