Four Seasons Resorts Seychelles team members embark on cross exposure journey to the Maldives |24 July 2025
Four Seasons Resorts Seychelles team members embark on cross exposure journey to the Maldives
Four Seasons has announced the latest chapter in its ongoing commitment to talent development and global collaboration with the launch of a three-month cross exposure programme.
As part of this enriching initiative, four team members from Four Seasons Resort Seychelles will be travelling to Four Seasons Resort Maldives at Landaa Giraavaru, while three colleagues from Four Seasons Resort Seychelles at Desroches Island will embark on a similar journey to Four Seasons Resort Maldives at Kuda Huraa.
This immersive professional development opportunity reflects the company’s deep rooted belief in fostering people centric growth and the immense value of shared experience across cultures and properties.
At the heart of Four Seasons Resort Seychelles lies a deep commitment to investing in local talent. By nurturing potential, offering structured development, and creating opportunities like cross exposure, Four Seasons empower Seychellois colleagues to go beyond what they have known and explore the world with confidence and purpose. These experiences not only broaden individual horizons but also strengthen the wider hospitality landscape of the islands. Through mentorship, hands-on learning and international collaboration, we continue to support our people in becoming leaders of tomorrow, rooted in their culture, yet equipped to thrive on a global stage.
The initiative not only creates an extraordinary learning experience for the individuals involved, but also strengthens the resorts as a whole. By fostering deeper connections between teams in Seychelles and the Maldives, the programme encourages knowledge sharing, cultural understanding, and a sense of global unity that benefits both staff and guests. Team members return with renewed motivation, enriched perspectives, and practical innovations that help drive excellence across the board. It is an investment in people that echoes through the guest experience and contributes to a more dynamic and forward thinking workplace culture.
Throughout the three-month placement, the selected individuals will immerse themselves in the unique operational and cultural settings of the Maldivian resorts, gaining invaluable exposure to different leadership styles, service philosophies and guest expectations. These experiences are designed to equip them with the knowledge and confidence to lead with impact, while also reinforcing the bonds between resorts in the Indian Ocean.
The four-team members selected from Four Seasons Resort Seychelles are Beretty Lucas (Assistant Housekeeping Manager, 15 years with Four Seasons); Audy Marengo (Guest Service Agent, 2 years with Four Seasons); Sheryl Labiche (Food and Beverage Supervisor, 13 years with Four Seasons) and Ermerly Mussard (Housekeeping Supervisor, 3 years with Four Seasons).
Representing Four Seasons Resort Seychelles at Desroches Island are Chef Perry Poris (Junior Sous Chef, 7 years with Four Seasons); Doreen Anacoura (Core Coordinator, 7 years with Four Seasons) and Bianca Denousse (Executive Housekeeper, 3 years with Four Seasons).
These passionate and dedicated professionals will be embedded into the day to day operations of their host resorts, contributing their own expertise while absorbing new practices and ideas. Each individual will step directly into the same role they currently hold in Seychelles, allowing them to gain practical, hands on experience in a new environment while maintaining the responsibilities and expectations of their position. This direct role swap ensures relevance and depth in their learning, enabling them to return with tailored insights and enhanced capabilities. The exchange is a unique opportunity to explore new ways of thinking and working, strengthening not only individual skill sets but also the collaborative spirit that defines Four Seasons.
In an interview ahead of her departure, Beretty Lucas elaborated on what this opportunity means to her: “For me, this is more than just a training overseas. It is a door opening to a new world of experiences. Working at Landaa Giraavaru, a truly outstanding property, will allow me to learn from some of the best in the industry. I am especially looking forward to seeing how they manage operations at such a high level of excellence, and bringing those learnings back to inspire and uplift our own housekeeping team in Seychelles. It is a moment I have worked hard for, and I feel incredibly proud to represent my resort and my country. I started as a Room Attendant, and I never imagined how far I could go,” says Beretty. “With every step, I was supported and encouraged to take on more. Today, I’m proud to be an Assistant Housekeeping Manager, and even prouder to have grown into this role with the Four Seasons family beside me.”
“My journey began as a Server at Desroches,” shares Sheryl Labiche. “When I moved to Mahé, I kept pushing myself and learning. Becoming an F&B Supervisor wasn’t just a promotion, it was recognition of my growth and potential. That means everything to me,” Sheryl added. “Being part of this programme is both a privilege and an adventure. I am eager to absorb new techniques, explore Maldivian culture and return with fresh ideas for our food and beverage team.”
“I joined as a Guest Relations Agent and later moved to Reception,” explains Audy Marengo. “Coming back to Guest Relations felt like coming home, but with a new level of understanding. Every experience has helped me connect better with our guests, and that’s what I love most about my job.”
“Four Seasons gave me a second chance,” reflects Ermerly Mussard. “After working here as a Room Attendant and taking some time away, I came back ready to grow. Moving through roles and becoming a Floor Supervisor has been a journey of rediscovering my strengths, with the constant support of my leaders,” Ermerly stated, “This is a big step in my professional journey. I am keen to experience new ways of working and build meaningful connections with our colleagues in the Maldives.”
Each of their stories is a reminder of what’s possible when talent is recognised and nurtured. At Four Seasons Resort Seychelles, growth isn’t just encouraged, it’s made personal.
The inspiring journeys of Perry, Bianca, and Doreen are a true reflection of Four Seasons commitment to nurturing and advancing homegrown talent. Perry joined the team as a Chef de Partie and, through his passion and dedication, progressed to Junior Sous Chef. He is currently on a localisation plan in preparation for his next step as Sous Chef, a clear example of the trust placed in local culinary professionals.
Bianca began her career as a Residential Assistant Manager at Four Seasons Resort Seychelles, later transitioning into Housekeeping. Her drive and leadership saw her steadily rise to become Executive Housekeeper at Four Seasons Resort Seychelles at Desroches Island.
Doreen, currently excelling as our In-Villa Dining Coordinator, has been recognised as top talent and is being actively groomed for her next leadership opportunity. Their stories are a testament to the incredible opportunities available within the company and highlight how Four Seasons is committed to recognising potential and investing in the growth of Seychellois talent.
Bianca Denousse, Executive Housekeeper at Four Seasons Resort Seychelles at Desroches Island, shared her excitement: “I see this experience as a springboard, a chance to discover new ways of working, new people, and new standards. It is also about sharing what we do well at Desroches and learning from our Maldivian counterparts. It is a powerful exchange, and I feel honoured to be part of it.”
In a recent interview, Chef Perry Poris shared his excitement about joining the cross exposure programme, describing it as a dream opportunity to take his passion for cooking beyond familiar shores. “Cooking has always been at the heart of who I am,” he said, “but now I have the chance to bring that passion to another island, discover new flavours, and experience the Maldivian way of working in the kitchen. It is a chance to grow, both creatively and professionally, and I cannot wait to see what this new chapter brings.”
This cross exposure initiative is more than a professional opportunity, it is a powerful expression of the Four Seasons philosophy, that people are at the heart of everything the company does. By investing in its teams, especially local talent, and providing avenues for growth and exploration, Four Seasons continues to cultivate an environment where careers are nurtured, ideas are exchanged, and leadership is developed from within.
As the team sets off on this exciting journey, they carry with them the warmth and spirit of Seychelles, and a collective ambition to grow, connect, and return inspired, ready to shape the future of hospitality in their own unique ways.
Contributed