Four Seasons Hotel Atlanta

Four Seasons Tenure

• Since 2026

Employment History

• Brasserie Margot & Bar Margot; Waldorf Astoria properties, California and Georgia; Google Dining, Atlanta, Georgia; One&Only The Palm Dubai; Pudong Shangri-La, Shanghai, China and London, U.K.; La Villa Archange, France; Le Bristol Paris, France; La Chèvre d’Or, France; L’Amaryllis, now Restaurant Cédric Burtin, France; Maison Paul Bocuse, France 

Education

• Bachelor’s Degree in Culinary Arts, Lycée François Rabelais, Lyon, France

Birthplace

• Lyon, France

Languages Spoken

• English, French

Brasserie Margot and Bar Margot welcome Chef Christophe Truchet as Chef de Cuisine, overseeing the culinary program for both concepts at Four Seasons Hotel Atlanta. A native of France with a foundation in classical French cuisine and experience spanning Michelin-starred restaurants and luxury hotels around the world, Truchet brings a thoughtful, disciplined approach that aligns naturally with the restaurants’ modern French identity.

Truchet developed his passion for cooking early, shaped by time spent in the kitchen with his mother and working alongside his father on the family farm. That early connection to ingredients and process inspired a lasting respect for craftsmanship and seasonality, grounded in an understanding of food from its source through execution. He earned a Bachelor’s Degree in Culinary Arts from Lycée François Rabelais in Lyon, then spent the next decade refining classical technique in respected kitchens across France.

His career includes experience in Michelin-starred restaurants such as Le Bristol Paris, La Villa Archange, La Chèvre d’Or, and L’Amaryllis, followed by international leadership roles at Pudong Shangri-La Shanghai and One&Only The Palm Dubai, where he collaborated with Chef Yannick Alléno. In the United States, Truchet spent nearly six years with Hilton and Waldorf Astoria properties in California and Georgia before holding culinary leadership roles in Atlanta, including within the city’s corporate dining sector.

As Chef de Cuisine, Truchet leads day-to-day culinary operations across Brasserie Margot and Bar Margot, guiding their continued evolution while reinforcing a shared French brasserie foundation. His focus centres on execution, consistency, and mentorship, supporting the kitchen team on the line while maintaining a guest-centric approach that reflects Four Seasons standards without feeling rigid or formal.

Truchet joins an established culinary leadership team that includes Executive Pastry Chef Eric Snow, whose refined bread and pastry program remains a defining element of the Brasserie Margot experience.