Four Seasons Hotel Cairo at Nile Plaza

Four Seasons Tenure

• Since 2025
• First Four Seasons Assignment: Current

Employment History

• Park Hyatt Shenzhen; Mandarin Oriental Kuala Lumpur; Ritz-Carlton Bahrain; Ritz-Carlton Moscow; Grand-Hôtel du Cap-Ferrat; Le Chabichou; Le Mas du Langoustier

Education

• Paul Augier Hospitality School, Nice, France – Certificate in Culinary Arts

Birthplace

• Nice, France

Languages Spoken

• French (native), English (fluent), Spanish (moderate)

Gerald Genson, a French chef with more than two decades of international experience, now leads the culinary team at Four Seasons Hotel Cairo at Nile Plaza. His career has taken him from the kitchens of Michelin-starred restaurants in France to luxury hotels across Europe, Asia, and the Middle East, shaping a culinary journey that blends tradition, innovation, and global inspiration.

The spark for this lifelong vocation came early. He recalls a childhood summer when he caught a seabream during camp and, guided by his godfather — also a chef — learned how to clean and prepare it. “I was amazed that something whole could be transformed into a dish. I felt proud eating what I had caught and cooked myself. That was the moment I knew the kitchen was where I belonged.” By the age of 14, he had already committed to becoming a chef, spending weekends and holidays training in kitchens while completing his formal studies at Paul Augier Hospitality School in Nice.

Genson honed his foundations in celebrated French restaurants, including Le Chabichou (two Michelin stars) and Le Mas du Langoustier (one Michelin star), before taking his expertise abroad. His career highlights include leading brigades at The Ritz-Carlton Bahrain and The Ritz-Carlton Moscow during the Olympic Games, and an extended tenure at Mandarin Oriental Kuala Lumpur, where he rose to executive chef overseeing a team of 175 chefs and large-scale banquets for up to 3,000 guests. Most recently, he helmed the kitchens of Park Hyatt Shenzhen, where he managed a brigade of over 120 chefs across multiple restaurants.

Despite the scale of these roles, his philosophy remains rooted in simplicity and respect for ingredients. “Presentation can elevate a dish, but it starts with the product. That’s why I love exploring local markets — every market teaches you something new, and every discovery has the potential to inspire a dish.”

At Four Seasons Hotel Cairo at Nile Plaza, Genson enjoys blending his French foundations with the rich culinary traditions of Egypt. “Coming here was not just about a new job — it’s about discovering a new culture, new flavours, and new stories that I can bring into the kitchen.”

Away from the stove, he enjoys travelling with his family, exploring markets, playing golf, and indulging his passion for vintage cars.