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Thomas Bellec is the executive chef at Four Seasons Resort Hualalai. Local and seasonal ingredients are the cornerstone for the restaurants and dining experiences at Four Seasons Resort Hualalai. The Resort sources 75 percent of its ingredients from Hawai’i Island, and even hosts an oyster farm on-site where two types of oysters are grown and harvested. Raised in coastal Concarneau in Brittany, France, Bellec was inspired to cook by his grandparents, who ran a renowned bakery in Brittany. Trained in the classical tradition at a Michelin one-star in his hometown, he worked at a few addresses before joining Four Seasons as Chef de Cuisine in Toronto.

He made five more stops with the company en route to Hualalai, including Carmelo, Lana’i, Boston, Toronto again, and Beverly Hills. In 2015, Chef Bellec was deeply honoured to be named a Master Chef of France by Maîtres Cuisiniers de France, one of the most highly regarded French culinary organizations in the world.

Chef Fest Q&A
May 19, 2017

Recipe: Pollo ai peperoni

May 19, 2017

Recipe: Salt Cod, Potato, and Egg Casserole

May 19, 2017

Recipe: Cactus Pear and Tequila barbecued Pork Belly