Four Seasons Resort Koh Samui is delighted to announce the appointment of Dustin G. Baxter as its Executive Pastry Chef.
Born and raised in the USA and calling Michigan his home state, Four Seasons Koh Samui’s talented new Executive Pastry Chef Dustin G. Baxter has a long list of culinary achievements to his name despite still only being 33 years old. Dustin’s passion for pastry began at a young age as he spent his childhood days in his family’s restaurant learning the basics from his mother. “I look back now and realise that is where my passion for food and hospitality was born, giving me the chance to travel the world while continuing to learn about new cuisines every day,” he says.
Dustin joined Four Seasons Resort Koh Samui in November 2016, from The Patina Hotel, Singapore, where he was set to open the pastry operation of the 156-room hotel, including developing and standardising recipes for the Peruvian restaurant, the gourmet cake shop, and banquet operations. Before that he was Executive Pastry Chef at The Ritz-Carlton, Dubai Jumeirah where he was instrumental in opening a new wing adding 148 new rooms to bring the hotel’s total to 296, including a new all day dining restaurant and a beach seafood grill. Prior to that he spent the early years of his professional career in the USA, developing his expertise and mining his creativity at two Ritz-Carlton properties. The first of these was at Sarasota, Florida, where he started as Pastry Cook 3 and was later promoted to pastry cook 2. He then relocated to Moon Bay, California, as chef de partie, soon thereafter rising to Assistant Pastry Chef. That was followed by almost two years as Pastry Sous Chef, at The Peninsula Chicago, including “ The Lobby” a Michelin star restaurant.
“I love the freedom of expression that the world of luxury pastry cuisine permits, I find that the best outcomes are always linked to having the passion for your work, respect for your products and procedures, and the mindset of always doing better than you did yesterday. I am delighted to find that this places me at this beautiful resort, where, together with my team, I will give each of our guest’s divine patisserie and dessert experiences” says Dustin G. Baxter, Executive Pastry Chef at Four Seasons Resort Koh Samui.
Sylvie Leroy, éditeur enthousiaste depuis 1999 Sa passion pour l'hôtellerie de luxe - une partition jouée par un orchestre fantastique - conduit Sylvie Leroy à créer en 2004 le Journal des Palaces (en anglais Luxury Hospitality Daily), le seul quotidien en ligne à suivre l'hôtellerie de luxe avec des actualités, des offres d'emploi, des annuaires et des liens utiles.