Chef de Cuisine, La Capitale Brasserie
Four Seasons Tenure
- Since 2020
- First Four Seasons Assignment: Chef de Cuisine at La Capitale, Four Seasons Hotel Amman
- Ritz Carlton in Doha, Qatar; Beefbar DIFC in Dubai, UAE; AcConcept Hospitality Consulting; Hotel Premier Palace in Ukraine; Alain Regnault Co in France; Le Relais du Postillon in France
- Normandy, France
- C.A.P Cuisine; Diploma Training Pâtisserie
- French, Russian, English
Alain Regnault is a seasoned chef with 30 years of experience in Europe and the Middle East. Chef Alain continues with La Capitale’s tradition of classic French dishes with a special attention to modern flavours and flare at Four Seasons Hotel Amman
Chef Alain uses inspiration from his grandmother’s cooking to create special recipes and dishes for guests of La Capitale. “One of the most memorable times for me was the taste of the dishes that my grandmother cooked for me. They inspired me a lot, and I loved those days during my childhood when we cooked together,” he said.
Guests of La Capitale are invited to experience Chef Alain’s fresh, light yet traditional dishes that pay tribute to iconic French recipes and cooking techniques. Some of the dishes include foie gras with mango chutney on brioche toast, a delicious seabass with a basil crust, and for dessert, soufflé with dulce ice cream.
Chef Alain’s personal mantra that drives the way he cooks is, “the capacity to learn is a gift, the ability to learn is a talent and the willingness to learn is a choice.”