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The Five Seas Hotel, Cannes appoints new Pastry Chef, Amélia Thomas

The Five Seas Hotel, Cannes has welcomed new Pastry Chef, Amélia Thomas to Chef Arnaud Tabarec’s expert culinary team.   
Amélia has taken on the Pastry Chef role at the Five Seas Hotel and will work alongside Tabarec in the hotel’s fine-dining restaurant SeaSens by Arnaud Tabarec as well as the SeaSens Brasserie. Under Tabarec’s meticulous guidance, the 23-year-old will be responsible for the dessert and pastry offering at both restaurants.

Having studied at the renowned Hospitality School of Avignon, and trained in Gastronomic Restaurant Dessert Making at Le Mas des Aigras in Orange, Amélia’s knowledge and proficiency means she is set to deliver an abundance of sweet culinary delights to the Five Seas Hotel. The young chef brings a wealth of experience from various five-star hotel restaurants on the French Riviera, including the Royal Riviera in Saint Jean Cap Ferrat, the Casino Barrière in Cannes and the Monte-Carlo Bay Hotel in Monaco.  

Head Chef, Arnaud Tabarec comments: “Amélia is a fantastic addition to the Five Seas kitchen. Her enthusiasm and creativity is inspiring and we cannot wait to see what she will bring to the table.”  

Five Seas Hotel is home to a gastronomic journey created by in-house chef Arnaud Tabarec, who brings the SeaSens concept to the hotel’s bar and restaurants. Recognised as one of the most talented chefs of his generation and famed for his experience in Michelin-starred establishments, Tabarec has used his inspirations from visits to prestigious establishments both in France and abroad to create remarkably unique menus.

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