Grand Hyatt Baha Mar welcomes Bruce Trouyet as Executive Pastry Chef, leading the development, planning and execution of pastry culinary operations throughout Baha Mar’s 20+ Grand Hyatt-managed dining outlets. Trouyet brings more than 17 years’ experience to his new role.

Hailing from Nice, France, Trouyet trained with top pastry chefs including Christophe Michalak and Christian Camprini before beginning his career in the hospitality industry in 2003. Working as an Executive Pastry Chef alongside highly regarded Meilleur Ouvrier de France chefs at top rated hotels including Château Saint Martin and Cap d’Antibes Beach Hotel, Trouyet was able to build ample experience before traveling the world to broaden his knowledge and immerse himself in new cultures. Arriving in Bora Bora in 2012, Trouyet learned techniques and delicacies traditional to the island through roles as Executive Pastry Chef at Conrad Bora Bora and Four Seasons Bora Bora, and later held an Executive Pastry Chef position at Four Seasons Maui. Most recently, Trouyet assisted with the opening of Four Seasons Bangkok and its successful F&B operations for almost two years. 

“I’ve always pushed myself to step outside my comfort zone and expand my knowledge of the pastry arts through new experiences,” says Trouyet. “I am eager to learn more about the beautiful Bahamian culture through collaboration with local purveyors and the talented Baha Mar team to further position the resort as a must-visit culinary destination.”

Trouyet will showcase his talents at Grand Hyatt Baha Mar-managed outlets including Café Madeline, exuding the authenticity of a French café with artisanal French patisserie, Regatta Buffet, an upscale food hall-inspired experience featuring a diverse array of global cuisine (reopening in November), and Marcus at Baha Mar Fish + Chop House, the resort’s newest restaurant helmed by six-time James Beard award-winning Chef Marcus Samuelsson.