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.

Did you like this story?
Click here for more

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.

For all the latest hospitality news from UAE, Gulf countries and around the world, follow us on Twitter and Linkedin, like us on Facebook and subscribe to our YouTube page.

Most Popular



Human Capital Report 2017

Human Capital Report 2017

The second annual Hotelier Middle East Human Capital Report is designed to explore the issues, challenges and opportunities facing hospitality professionals responsible for the hotel industry’s most important asset – its people. The report combines the results of Hotelier Middle East's HR Leaders Survey with exclusive interviews with the region's senior human resources directors.

Hotelier Middle East Housekeeping Report 2016

Hotelier Middle East Housekeeping Report 2016

The Hotelier Middle East Housekeeping Report 2016 provides essential business insight into this critical hotel function, revealing a gradual move towards the use of automated management and a commitment to sustainability, concerns over recruitment, retention and staff outsourcing, and the potential to deliver much more, if only the industry's "image problem" can be reversed.

From the edition

From the magazine