Steven Jin

Four Seasons Tenure

• Since 2025
• First Four Seasons Assignment: current

Employment History

• The St. Regis Hong Kong, Wan Chai, Hong Kong; Morpheus, City of Dreams, Macau; La Voile, La Réserve Ramatuelle, France; Le Restaurant des Rois, La Réserve de Beaulieu, France; Le Bristol Hotel, Paris, France; La Bastide de St. Tropez Hotel, La Bastide de Saint -Tropez, France; Château Eza, Èze, France; La Chèvre d'Or Hotel, La Chèvre d’Or, France

Education

• Rectorat De L'academie De Nice - Pastry CAP Degree The Professional baccalaureate diploma specialty in cooking

Birthplace

• Beijing, China

Languages Spoken

• French, Chinese, English

Steven Jin’s passion for patisserie began in its homeland of France. Born in China, Chef Jin lived in the Mediterranean town of Toulon in southeastern France as a child. Here, inspired by the legendary artistry of French pastry chefs, a young Steven began to hone his own culinary creativity and meticulous attention to detail. Realising his burgeoning talent, Steven entered the national French Dessert Championship (Championnat de France du Dessert) in 2015, aged 21. Winning silver in this prestigious competition led to Steven being hand-picked by Chef Julien Dugourd to join his kitchen on the French Riviera, and the launch of Chef Jin’s culinary calling.

From that extraordinary early opportunity, Chef Jin has built a rocket-fuelled, decade-long career as dazzling as his visually stunning creations. He’s worked alongside the industry’s finest within a series of restaurants that boast a remarkable 13 Michelin stars in total. His first tenure was as commis at the two-Michelin-starred La Chèvre d’Or, setting the bar for the exacting standards that have come to exemplify his work. Quickly promoted to pastry chef de partie, further posts include Château Eza Hotel on the Côte D´azur; l’Olivier at La Bastide de St. Tropez Hotel, and three-Michelin-starred L’Epicure. Each added further refinement to Chef Jin’s innate talents.

After pastry sous chef roles at Michelin-starred Le Restaurant des Rois and two-Michelin-starred La Voile, Chef Jin took his artistry to Macau’s City of Dreams. This glittering Chinese resort complex lived up to its name: Chef Jin spent one year working as pastry sous chef under the legendary Alain Ducasse at his two-Michelin-starred restaurant Morpheus. It was at L’Envol, the two-Michelin-starred French restaurant at The St. Regis Hong Kong, that Chef Jin made his way from chef pâtissier in 2020 to executive pastry chef in 2022.

As the Executive Pastry Chef at Four Seasons Hotel Seoul, Chef Jin’s excited to explore “the vibrant culture, rich history, and dynamic culinary scene of this incredible city.” And as a visionary who likes each artfully plated creation to tell a story, it’s Seoul’s ever-evolving blend of tradition and innovation that inspires him. “I like to exploring the bustling markets, discovering unique local ingredients, and drawing inspiration from Korea’s deep-rooted traditions to infuse creativity into my work.”

While his career has been meteoric, Chef Jin’s values remain firmly grounded in enhancing the “pure, organic flavours gifted by Mother Nature.” Incorporating locally sourced ingredients with innovative techniques has led to trend-forward desserts earning him acclaim across the world’s most refined culinary destinations. Having learned from the best, he’s passionate about passing his meticulous approach on. “It’s a privilege to lead my teams to execute flawless dessert programs worthy of world-class establishments,” he says.

Unsurprisingly, he’s always fizzing with fresh ideas. His projects include a sophisticated dessert program that reflects Korea’s culinary heritage and creating artful Afternoon Tea menus to surprise guests and locals alike. Beyond the kitchen, he feels Seoul’s boundless energy is a perfect match for his own: “I love exploring this buzzing city, from its modern architecture to its serene temples, and to build meaningful connections.”