Named Executive Chef
At Four Seasons Resort Bora Bora, French Polynesia
A native of Thiais, France, a commune in the southern suburbs of Paris, Desbordes has built an impressive career of international experience and awards, all driven by his passion for creating exceptional culinary experiences.
Inspired by the cooking he grew up with at home, Eric Desbordes began his culinary career with a pair of apprenticeships and a series of kitchen jobs in Paris. This initial experience led him to the regaled Four Seasons Hotel George V, Paris, where he spent the next three years learning from three-Michelin starred masters. From there, Desbordes worked for another of the world's greatest chefs at the three-Michelin starred La Table de Joël Robuchon as chef de partie, and onto Paris' Pershing Hall Hotel and Hotel Le Bristol as chef de cuisine. Island life then called, leading Desbordes to the famed Eden Rock Hotel in St. Barths as executive chef, and onto a private chef role for luxury villas. He ventured back to France as executive chef of La Bastide de Gordes, before rejoining Four Seasons as Executive Chef of the lauded resort in Bora Bora.
Desbordes obtained his CAP Cuisine diploma in Paris at Ecole Hotelerie Jean Drouant, and speaks English and French. He enjoys motorcycles, jet ski, squash, cinema, travel, music and spending precious time with his wife Eloise and daughter Leeah.