Stuart Doust has been appointed Executive Chef at Seasons Hotel Sydney
hotels and luxury resorts to royal yachts, Doust brings a wealth of knowledge to the food and beverage operation at Four Seasons Hotel Sydney. Having started his career in England and Scotland using traditional cooking methods, Doust has gathered invaluable skills working with local ingredients in Western, Asian and Middle Eastern cultures. Most recently he worked as Executive Chef at Four Seasons Hotel Cairo at Nile Plaza, after having spent several years with Shangri-La Hotels in China and Malaysia and Banyan Tree in Seychelles.
