The Four Seasons Resort Koh Samui has appointed
Ruslan Shipunov as Executive Chef.
Ruslan entered a professional kitchen for the
first time as a 17-year old intern. The much-talked-about Russian
cuisine that he had earlier read about in books came alive as he
started working on suckling pigs, roast geese and beluga caviar.
After three years at Hotel Uralski Dvor in Russia,
Ruslan spent the next decade of his professional life mastering
Russian gastronomy, whipping up delicacies at Hyatt Regency
Ekaterinburg, W Hotel St. Petersburg and elsewhere, before joining
the pre-opening team of the former Four Seasons Hotel Lion Palace
in St. Petersburg in 2013.
Ruslan later joined IDAM by Alain Ducasse in Doha
for seven months, before returning to Four Seasons as pre-opening
Sous Chef of the Four Seasons Dubai in 2014.
Ruslan moved to Thailand in 2019 as pre-opening
Executive Sous Chef of the highly anticipated Four Seasons Hotel
Bangkok at Chao Phraya River.
“I am always hungry to learn and that has helped
me create a fare that is soaked in local culture,” Ruslan said.
“Four Seasons Resort Koh Samui boasts of a kitchen that adopts a
sustainable approach with menus dished out from scratch. and I’m
looking forward to working with the gardeners to see what we can
do together. I love fusing ingredients together, smelling the
scent of fresh food, preparing it with devotion, and finally
watching people savour every spoon.”
When he’s not putting his culinary skills to use,
Ruslan enjoys swimming and motorcycling.
