Four Seasons Hotel Casablanca
- Anfa Place Boulevard de la Corniche, Ain Diab, 20050 Casablanca, Morocco
Pierre Barusta
Executive Chef
Four Seasons Tenure
- Since 2014
- First Four Seasons Assignment: Chef de Cuisine, Four Seasons Resort Dubai at Jumeriah Beach
Employment History
- Desert Rock Resort, Saudi Arabia; Four Seasons Hotel Singapore; Four Seasons Resort Dubai at Jumeirah Beach; One&Only the Palm; Atlantis, Bahamas, The Palm in Dubai; Malliouhana Hotel and Spa; Anguilla; Restaurant Michel Rostang, Paris
Education
- BTS Hôtellerie Restauration, UTEC School, Emerainville, France; BAC STP Comptabilité, Lycée Flora Tristan, Noisy-le-Grand, France
Birthplace
- Vietnam
Languages Spoken
- French, English, Vietnamese
Executive Chef Pierre Barusta is a globally experienced culinary leader with more than 25 years in luxury hospitality and fine dining. Born in Vietnam and raised in Paris, he began his culinary journey in 1999 and quickly advanced through acclaimed Parisian kitchens under the mentorship of Chef Michel Rostang, developing a strong foundation in classical French cuisine and kitchen leadership.
In 2009, driven by a passion for cultural discovery, Pierre embarked on an international career that took him to the Caribbean and the Middle East. He held senior roles at Malliouhana Hotel & Spa in Anguilla, Atlantis The Palm, and One&Only The Palm, collaborating with internationally renowned chefs including Yannick Alléno. His move to Four Seasons in 2014 marked a significant milestone, where as Chef de Cuisine at Sea Fu, Four Seasons Dubai, he led the restaurant to international recognition, including Best Seafood Restaurant in Dubai (2018) and inclusion in the Michelin Guide.
Pierre later served as Chef de Cuisine at Four Seasons Hotel Singapore, overseeing five diverse dining venues and large-scale operations. Known for his mentorship-driven leadership and operational excellence, he recently held the role of Executive Sous Chef at Desert Rock Resort, Saudi Arabia, where he played a key part in pre-opening and operations. Outside the kitchen, Pierre draws inspiration from travel, culinary literature, and football, continuously shaping a cuisine that celebrates people, culture, and memorable dining experiences.
