Cassagnol began his career with the Forte Group in England where he was appointed as Senior Chef de Partie. His international experience has also included the Sheraton on the Park in Sydney Australia, the Westin Casuarina Resort in Grand Cayman and Le Vendome InterContinental Hotel Beirut before moving back to his home country as Executive Sous Chef.
Cassagnol was most recently with the Pan Pacific Nirwana Bali Resort in Indonesia where he managed a team of 100 as well as five restaurants, three bars and the property’s 24 hour room service.
His areas of expertise include menu development and concept planning as well as all back of house operations and the training and development of employees.
In his new role Cassagnol will oversee the hotel’s six restaurants and will be following a philosophy of using local produce where possible as well as introducing elements and ingredients from his international experience.
“Mediterranean cuisine has influenced me since I was very young and even today specific flavours such as olive oil, basil and star anise are very often some of the basic ingredients that feature in my recipes,” said Sébastien Cassagnol. “Born in the south of France and raised in a typically traditional French culinary background, my cooking philosophy and style changed when I worked for the celebrity chef Jean-George Vongerichten. His Asian influence approach has had a profound effect on my style today and this is what I will be introducing to The Chedi Muscat.”