Jerome Deconinck has been appointed Executive Chef of the Four Seasons Hotel Seoul

Reflecting its dedication to world-class gastronomy, the Four Seasons Hotel Seoul has named a French culinary artist Jerome Deconinck as the new chief executive. Overseeing the hotel’s eight restaurants and bars as well as its many event activities, Chef Jérôme brings his skills acquired over 30 years of luxury hotel service.

Drawing on a career spanning seven countries across Europe, Asia and the Middle East, Chef Jerome is delighted to explore the varied seasonal ingredients from different regions of Korea. His goal has always been to captivate diners, as well as build a strong team behind the scenes. He will also join the efforts of the Four Seasons Hotel Seoul’s ESG team, continuing the property’s pioneering work on sustainability in food sourcing, production and waste management.

Hailing from Haute-Savoie – a region in the French Alps renowned for its cuisine – Chef Jérôme’s passion for good food began in childhood. Beginning his brilliant career in France, he gained valuable experience in Michelin-starred restaurants, including La Ciboulette in Annecy, before joining the culinary team of the French Prime Minister and devoting his creative attention to State dinners, banquets and sophisticated events. His talents then took him to Asia where he was recruited as Head Chef at the French Embassy in Kuala Lumpur, showcasing French culinary culture at international events.

Decades of globetrotting followed, in which the ambitious young chef went from co-owner and chef de cuisine of the French restaurant Le Français in Kuala Lumpur – a mecca for French gastronomy in the Malaysian capital – to the opening of L’Atelier @ Aphrodite Hill in Cyprus; from Spazio 77 in Saudi Arabia to leading the Michelin-starred La Pergolese team at the Hilton Tokyo. First Executive Chef of Fauchon in Bangkok, Chef Jérôme played an important role in the expansion of the French brand in Thailand, before directing in China, at the Forbes 5-Star MGM Macau, and at the prestigious Langham Hotel in Shenzhen.

Key to Chef Jerome’s success is his intuitive focus on guest experience – an approach perfectly aligned with his new role at Four Seasons. Along with a respect for ingredients, he is particularly concerned with providing the best experience for every diner and rewarding individual tastes and preferences rather than creating a signature dish.

Her people-centered approach helps convey not only a powerful mindset about seasonal foods and local ingredients, but encourages her team to take their own dedicated approach to the entire dining experience and its impact. about people and the planet.

It is this dedication to quality and care at every stage of the culinary process that elevates Chef Jérôme’s approach to the highest possible level.

Logo 'Four Seasons Hotels and Resorts'Four Seasons Hotel Seoul
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