Four Seasons Hotel Kyoto Welcomes Jonathan Montolieu as Director of Food and Beverage

Four Seasons Hotel Kyoto announces the appointment of Jonathan Montolieu as its new Director of Food and Beverage. With an impressive track record from Europe to Asia, Jonathan has carved a niche for himself by creating compelling dining experiences in exceptional settings.

“We’re lucky to have some of the most distinctive venues and dining concepts in Kyoto – and our goal is to share these treasures fully with our guests,” he says, sharing a list of rarities at the Hotel: a heritage pond garden with stunning seasonal views, a fire grill with cherry wood charcoal, and a selection of the finest fresh ingredients from across Japan, to name a few.　　

Taking charge of the Hotel’s acclaimed culinary offerings, Jonathan is on a mission to put the fun back in luxury dining: “The idea is for guests to enjoy exclusive, refined culinary experiences in a warm, dynamic ambience.” Aligning with his vision, the scenic outdoor terrace has undergone a complete refurbishment, unveiling a newly cosy and comfortable setting that invites all-day relaxation.

Born in France’s exuberant Basque region, Jonathan spent his early years surrounded by good food and wine. Yet, his calling for hospitality came later in life. Inheriting a love of plants and gardens from his grandfather, he was studying landscape architecture in Paris when he began working part-time at a local restaurant – “a move inspired by my other grandfather!”

What was supposed to be a temporary job turned out to be a revelation, with Jonathan quickly discovering a natural talent for interacting with diners and transforming an ordinary meal into a special occasion. After completing his degree, he seized the opportunity to help with the opening of a new restaurant in his hometown, setting himself on a path that would eventually take him halfway around the world.

Most recently, as Assistant Director of Food and Beverage at Four Seasons Resort Bali at Sayan, Jonathan guided the reinvention of the riverside restaurant as a “true Mediterranean voyage” and supported the modern Indonesian restaurant in launching a degustation menu of local classics – both runaway successes. In 2019, as part of the preopening team at Four Seasons Hotel Tokyo at Otemachi, he led a young, dynamic team to open est (1 Michelin star) and elevate the guest experience at PIGNETO. Once again, the setting was key: “We made the most of our beautiful terrace in the sky.”

Previously, he managed a well-known French restaurant at a luxury hotel in Tokyo and sharpened his supervisory abilities at the famed L’Orangerie at Four Seasons Hotel George V, Paris. In the early years of his career, he honed his skills at Hotel du Palais in Biarritz and Restaurant Argile in Tokyo.

Now, in his current role at Four Seasons Hotel Kyoto, Jonathan combines his inherent passion with Michelin-acclaimed credentials to infuse the dining calendar with excitement, beauty and a strong sense of place. Guests can look forward to a line-up of dynamic culinary experiences in the coming months, with a focus on seasonality and inventiveness.

Back in Japan after nearly two years, Jonathan is especially delighted to be in Kyoto. “I feel at home here. There’s a spiritual and cultural energy in the air that resonates with me,” he confides. “I’m thrilled to join the team at Four Seasons Hotel Kyoto and look forward to supporting our talented team in creating even more extraordinary moments for diners.”