Four Seasons Hotel Beijing

Four Seasons Tenure

• Since 2025 

Employment History

• Casa Don Alfonso, Grand Lisboa, Macau; Don Alfonso, San Barbato Resort, Lavello, Italy (Michelin‑starred restaurant); Restaurant Patrick Guilbaud, Dublin, Ireland (two‑Michelin‑starred restaurant); Restaurant Tetsuya Wakuda, Sydney, Australia; Don Alfonso 1890, Sant’Agata sui Due Golfi, Italy (two‑Michelin‑starred restaurant); Gallia Palace Hotel, Castiglione della Pescaia, Tuscany, Italy

Birthplace

• Oggiono, Lombardy, Italy

Education

• Gianni Brera Food & Beverage and Hospitality High School, Como, Lombardy, Italy

Languages Spoken

• Italian, English

As Chef de Cuisine of Mio at Four Seasons Hotel Beijing, Francesco Magni brings a philosophy of generosity and simplicity to the table, shaped by experience in Michelin-starred kitchens across Italy, Dublin, Sydney and Macau. Born in a village on Lake Como in Lombardy, northern Italy, Chef Francesco grew up surrounded by deep culinary traditions and local recipes that have been made for generations. Like many Italian children, his first kitchen experience came at his nonna's house, where he helped his grandmother roll pasta dough from the age of four. Now leading the transformation of Mio into a vibrant Tuscan steakhouse, he channels that childhood warmth into every dish.

By the age of 14, his passion for cooking led him to hospitality high school, where he worked evenings after class at the one‑Michelin‑starred restaurant Pomiroeu. A formative stint in Tuscany at the five‑star Gallia Palace Hotel followed, before he joined the renowned Don Alfonso 1890 restaurant group.

At Don Alfonso, Chef Alfonso Iaccarino became his most important mentor, teaching him about respect for ingredients and the importance of placing quality on the plate—both for flavour and for the planet. Innately curious, Chef Francesco sought to experience different kitchens and techniques around the world. During Don Alfonso’s annual winter break, he asked Chef Iaccarino to introduce him to chefs with whom he could continue learning. This initiative led him to Dublin, Ireland, where he worked at the two-Michelin-starred Restaurant Patrick Guilbaud, and then to Sydney, Australia, where he joined the kitchen of legendary Japanese chef Tetsuya Wakuda.

In Australia, he worked alongside Chinese chefs from Sichuan and Guangdong provinces, as well as Japanese, Malaysian, Singaporean and Korean colleagues. This marked his first professional encounter with Asian cuisine, sparking a lasting appreciation for the region’s diverse food culture.

“I have always valued the ability to travel through my profession,” he says. “Food connects people everywhere. As an Italian, I am fortunate that Italian cuisine is appreciated around the world.”

Most recently, Chef Francesco spent three years leading Casa Don Alfonso in Macau before relocating to Beijing to lead the next chapter of Mio as a Tuscan steakhouse.

At Mio, he is especially excited to showcase the flavours of Tuscany. “Tuscany is the heart of Italian culture, where the Renaissance was born,” he says. “To represent the food and culture of a region I deeply admire—where I took my first steps in this culinary journey—is a great honour.”

His culinary philosophy is rooted in clarity: Italian cuisine, at its best, is about understanding quality and allowing each ingredient to shine. “We want definite, memorable flavours,” he says. “When you dine at Mio, every dish is crafted with intention—bringing together the finest ingredients in perfect balance.”