Back to Main

Four Seasons Hotel Beijing

  • 48 LiangMaQiao Road, 100125 Beijing, Chaoyang District, China
BEJ_933_300x300

Jackson Wu

Executive Chef
“The ability to create lifts you to the next level.”


Four Seasons Tenure

  • Since 2012
  • First Four Seasons Assignment: Executive Sous Chef, Four Seasons Hotel Beijing

Employment History

  • Remsstuben Restaurant, Waiblingen (Villingen-Schwenningen), Germany; Crowne Plaza Beijing, China; Raffles Hotel in Tianjin, China; Mandarin Oriental Sanya, China; Four Seasons Hotel Beijing, China

Birthplace

  • Beijing, China

Languages Spoken

  • Mandarin, English, German

Award-winning chef Jackson Wu always knew what he was going to be. As a young boy travelling with his family, he tasted new and exciting cuisines in each new place they discovered. These new flavours sparked a lifelong passion for cooking that would eventually see him become the Executive Chef of Four Seasons Hotel Beijing.

After graduating from Beijing Jinsong Vocational School, Chef Wu travelled to Germany for a two-year exchange program, an experience that completely changed the way he thought about food. “The combination of ingredients is really the combination of cultures,” he says.

Chef Wu’s entrepreneurial spirit has taken him far, from the kitchen of Remsstuben Restaurant in Waiblingen, Germany, to some of the most prestigious hotel chains in the world, including Raffles, Mandarin Oriental, and, of course, Four Seasons Hotels and Resorts. He has trained with seasoned chefs such as Chef Oliver Heupel and Chef Martin Knaubert, the previous Executive Chef of Four Seasons Hotel Beijing. Chef Wu, at the time Executive Sous Chef, and Chef Knaubert collaborated to create a stunning culinary landscape for the Hotel’s grand opening. “Martin Knaubert really inspired me with his creative talent,” says Chef Wu. “I believe the ability to create lifts you to the next level.”