Marco Fregnan

Four Seasons Tenure

• Since 2026
• First Four Seasons Assignment: Four Seasons Hotel Kyoto

Employment History

• Hyatt Regency, Kyoto, Japan; VOCO, an IHG Hotel, Singapore; Intercontinental Hotel Robertson Quay, Singapore; PerBacco Ristorante, Singapore; Otto Ristorante, Singapore; Da Valerio Ristorante & Pizzeria, Roncade, Italy; Gellivs, Oderzo, Italy

Birthplace

• Treviso, Italy

Education

• Diploma in Food & Beverage and Catering Services, Professional Institute of the State for Hospitality & Catering “Massimo Alberini”, Italy

Languages Spoken

• Italian and English

Marco Fregnan’s passion for cooking is woven into his DNA. Long before formal training, his culinary sensibility was shaped in a small Italian town at his family restaurant, “the kitchen was the centre of our world,” Marco reflects. From an early age, he absorbed the significance of food as a way to connect, to move with the seasons, and to bring the community together. That formative experience continues to inform Marco’s work even today, providing a timeless foundation for his modern, elevated cuisine.

Following his culinary training, Marco began his career at Michelin-starred Gellivs, learning the rigour of technique, timing and temperature under Chef Alessandro Breda, before expanding his skills with grilled meats, seafood, pizza and pasta. His mastery of low-temperature cooking during this time would become central to his identity as a chef, taking root through repetition, patience and unwavering attention to detail.

Marco’s first overseas assignment brought him to Singapore, where he spent the next decade honing his craft and progressing into leadership roles across premier restaurants and luxury hotels. Working in diverse environments – from intimate dining rooms to high-profile events – sharpened his ability to be flexible, adapt operations and scale up without compromising on quality. In 2024, he moved to Kyoto as Chef de Cuisine for a classic Italian trattoria at a renowned hotel – his most recent role before joining the Four Seasons brand.

What does he love most about being a chef? “Turning simple ingredients into something that brings joy, that makes our guests pause and appreciate what’s in front of them,” says Marco, whose cooking methods, developed through decades of experience, highlight the best of Japanese ingredients. Centred around precision rather than intensity, his signature fire-grilling technique builds layers of flavour through a meticulous balance of high-heat searing and slower, controlled cooking. His traditional seasonings, perfected in Italian kitchens, merge with modern methods like pre-curing and deglazing to deliver bold, distinctive dishes – the mainstay of EMBA KYOTO GRILL.

Be it meat, seafood or vegetable, Marco’s culinary approach is anchored in a deep respect for the ingredient – and a focus on enhancing, rather than overshadowing, its inherent flavours. Fresh, local produce takes centre stage in his creations, with techniques like charring and pickling unlocking new dimensions of taste and texture.

Known for his rare blend of discipline, innovation and humour, Marco leads his team in upholding the highest standard of excellence while simultaneously pushing the boundaries of possibility: “The kitchen is a place where you can keep evolving – new ingredients, new techniques, new inspirations. No two days are the same, and that excitement is what keeps me going as a chef.”

Outside the kitchen, Marco enjoys active outdoor pursuits – his favourite way to reset and recharge. He is especially fond of riding his motorcycle, often taking day trips around northern Kyoto and Biwa to explore scenic routes. He also finds constant inspiration in Kyoto’s interplay of ancient history and contemporary energy: “living here gives me a sense of harmony and creativity”.