Executive Chef

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

The Executive Chef forms part of the Hotel Leadership team and plays a key role in shaping the culinary vision and operational success of the Hotel and Residences. Central to the role is delivering an exceptional, sustainable dining experience that reflects the destination’s natural environment, brand positioning, and guest expectations. The Executive Chef is responsible for overseeing all culinary operations, ensuring consistent quality, creativity, and compliance with food safety and brand standards, while effectively managing food costs and resources. The role also carries responsibility for developing and leading culinary teams, supporting talent growth, and fostering a culture of excellence.

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  Lead the pre‑opening culinary concept development, including menus, kitchen layouts, equipment specifications, and operational workflows across all outlets.

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  Define and execute the overall culinary vision, aligning with the hotel’s ultra‑luxury positioning, sustainability ethos, and destination identity.

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  Oversee all kitchen operations (restaurants, bars, banquets, private dining), ensuring exceptional quality, consistency, and presentation.

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  Champion a farm‑to‑table and locally driven approach, maximizing the use of the on‑site organic farm and regional producers.

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  Establish and control food cost, budgeting, inventory, and procurement strategies in collaboration with Finance and Procurement teams.

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  Ensure full compliance with food safety, hygiene, and local regulatory standards, as well as brand and corporate policies.

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  Recruit, build, and lead high‑performing culinary teams, including succession planning and talent development during pre‑opening and beyond.

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  Collaborate closely with Food & Beverage, Events, Sales, and Marketing to support signature experiences, hotel programming, and revenue goals.

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  Drive innovation and continuous improvement, incorporating global culinary trends while maintaining authenticity and sense of place.

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  Act as a culinary ambassador for the hotel, supporting media engagements, VIP events, owner relations, and special gastronomic initiatives.

• Proven experience as an Executive Chef or equivalent senior culinary leader in ultra‑luxury hotels or resorts, ideally including pre‑opening environments.

• Strong background in high‑end, multi‑outlet culinary operations, including fine dining, banquets, and bespoke guest experiences.

• Demonstrated expertise in sustainable cuisine, local sourcing, and seasonal menu development within a luxury context.

• Exceptional leadership and people development skills, with experience building teams from the ground up.

• Solid commercial and operational acumen, including food cost control, budgeting, and strategic planning

• Exceptional communication skills and command of English language