(25 July 2022, 10:28 +07)
The Four Seasons Hotel Seoul has appointed
Jerome Deconinck as Executive Chef.
With over 30 years of hospitality industry
experience, the French chef will oversee the hotel’s eight
restaurants and bars as well as its extensive events.
Jerome Deconinck
Jerome will also work with the hotel's ESG Team to
ensure that food is sourced sustainably and waste is managed in
appropriate ways.
A native of Haute-Savoie, an area in the French
Alps renowned for its beautiful landscapes, delicious wine and cuisine,
Jerome
gained valuable experience working in Michelin-starred restaurants
including La Ciboulette in Annecy, before joining the culinary
team of the French Prime Minister, turning his creative
attention to state dinners, banquets and refined events.
His
talents then took him to Asia where he was recruited as the Head
Chef at the French Embassy in Kuala Lumpur, showcasing French
culinary culture at international events.
Decades of globe-trotting followed, during which
the ambitious young chef moved from co-owner and Head Chef at Le
Francais French Dining in Kuala Lumpur, a hotspot for fine French
food in the Malaysian capital, to opening L’Atelier @ Aphrodite
Hill in Cyprus; from Spazio 77 in Saudi Arabia to heading the team
at Michelin-starred La Pergolese at the Hilton Tokyo.
The first Fauchon Executive Chef in Bangkok, Jerome played a
significant part in expanding the French brand in Thailand, before
leading roles in at MGM Macau and Langham Hotel, Shenzhen.
“I believe that the goal of cooking
lies in paying equal attention to every moment of the experience,
from the selection of ingredients to the details of service,” said
Jerome. “Our aim at Four Seasons Hotel Seoul is to work
together to excel in every area, to create the best possible
memories for diners.”
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