Four Seasons Hotel Casablanca Appoints Pierre Barusta as Executive Chef

Four Seasons Hotel Casablanca announces the appointment of Pierre Barusta as Executive Chef, effective this April. With more than two decades of international culinary leadership across Europe, the Caribbean, the Middle East, and Asia, Chef Pierre brings a refined, globally inspired vision to the hotel’s culinary experience.

Born in Vietnam and raised in Paris from the age of two, Chef Pierre’s culinary identity is shaped by cultural diversity, classical French training, and a deep commitment to excellence. He began his professional journey in Paris in 1999, progressing through some of the city’s most respected cuisines, including Restaurant Michel Rostang, Jarrasse, and L’Absinthe, where he developed a strong technical foundation across all culinary disciplines.

In 2009, Chef Pierre embarked on an international career, joining Malliouhana Hotel & Spa in Anguilla as sous chef at Michel Rostang Restaurant, which was later awarded Best Fine Dining Restaurant in the Caribbean. This milestone marked the start of a global culinary journey spanning the Caribbean, the Middle East, and Southeast Asia.

He subsequently held senior leadership roles across the UAE at iconic destinations such as Atlantis The Palm, One&Only The Palm, and Four Seasons Resort Dubai at Jumeirah Beach. As Chef de Cuisine at Sea Fu, he led the restaurant from pre-opening to international acclaim, earning the title of Best Seafood Restaurant in Dubai (2018) and recognition in the Michelin Guide, establishing Sea Fu as a benchmark for refined seafood dining in the region.

Most recently, Chef Pierre served as Chef de Cuisine at Four Seasons Hotel Singapore, overseeing five diverse outlets ranging from an Asian-French brasserie and bar concepts to plant-based dining, in-room dining, and resort operations. Prior to joining Four Seasons Hotel Casablanca, he also held the role of executive sous chef at Desert Rock Resort, Saudi Arabia, where he played a key role in pre-opening strategy, culinary concept development, kitchen design, and operational excellence.

In his new role, Chef Pierre will oversee all culinary operations at Four Seasons Hotel Casablanca, with a focus on elevating dining experiences through innovation, cultural storytelling, and strong team leadership, while upholding the brand’s commitment to five-star service.

“I am honoured to join Four Seasons Hotel Casablanca,” says Chef Pierre Barusta. “This destination carries a rich cultural and gastronomic heritage, and I look forward to working with the team to create memorable dining experiences that balance classical technique with global influence.”

A French national, Chef Pierre is trilingual in French, English, and Vietnamese. Outside the kitchen, he is an avid reader of culinary literature, a passionate traveller, and a football enthusiast. His philosophy centres on mentorship, cultural diversity, and creating meaningful connections through food.

With this appointment, Four Seasons Hotel Casablanca continues to strengthen its commitment to culinary excellence and innovation.