Aromas, colours and creativity are the three key elements which drive Andreas Haugg's passion for food. Andreas Haugg, a German, realised at a very young age that there was more to food than just eating it. He decided to become a chef... and he has! As newly appointed executive chef at Four Seasons Hotel Cairo at Nile Plaza, he brings his passion to Egypt to entice the palates of discerning guests. Andreas Haugg began his apprenticeship in his parents' restaurant in Wiesbaden, Germany in the early '80s, although his culinary destiny was obvious long before that. “Before opening a restaurant my father was a master chef, who travelled the world," Andreas explains, “and my mother was a teacher at a hotel management school. My father's stories made me want to follow in his footsteps, and my mother's experience showed me the best way to go about it." Having spent many years travelling around Europe, perfecting his skills and learning from master chefs such as Johann Lafer (Germany) and Anton Mosimann (UK), Haugg took his first position as executive chef at an exclusive hotel in New England, US, in 1998. In Boston, he first encountered the Four Seasons brand. He started with Four Seasons Berlin, then moved to Four Seasons London. Andreas crossed continents to Four Seasons Maldives in Kuda Huraa and Landaa Giravaru followed by Four Seasons Mauritius. Andreas is an animated connoisseur of his craft and has an enthusiastic personality. When not leading his experienced and creative team of 150 chefs, he focuses on his passion for diving, deep-sea fishing, golf and of course tasting Egyptian flavours.
