Jerome Deconinck Joins Four Seasons Hotel Seoul as Executive Chef

(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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