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Yeoh Chin Foong

Executive Chef

"There are no inherently good or bad ingredients. What matters is whether the ultimate flavour connects with the guest."


 

Four Seasons Tenure

  • Since 2026; previously from 2023-2024
  • First Four Seasons Position: Four Seasons Hotel Dalian, Executive Chef

Employment History

  • Four Seasons Hotel Dalian; Park Hvatt Beijing; Jumeirah Nanjing

Birthplace

  • Malaysia

Language Spoken

  • English, Mandarin

Originally from Pangkor Island, Malaysia, Chef Foong brings more than two decades of experience in luxury hospitality, along with a culinary perspective shaped by kitchens and cultures across Asia and the Middle East. For him, cooking has always been as much about creating connections as it is about technique.

Chef Foong began his culinary career in Singapore at JAAN, now a two-Michelin-starred restaurant, where rigorous training in fine dining established a strong technical foundation and broadened his understanding of the profession. His career has since taken him to Dubai, Singapore, Taipei and Shanghai, with experience at some of the world’s most distinguished luxury hotels, including Raffles Singapore, Mandarin Oriental, Taipei and Burj Al Arab in Dubai.

His time at Burj Al Arab proved particularly formative. Chef Foong became the hotel’s first Asian Executive Sous Chef and was also selected to prepare private dinners for members of Dubai’s royal family. Working across some of the world’s most culturally diverse cities has shaped his approach to cooking: bringing the depth and variety of Asian ingredients together with the precision of Western culinary techniques to create dishes that are layered in flavor yet balanced on the palate.

“There are no inherently good or bad ingredients. What matters is whether the ultimate flavour connects with the guest,” says Chef Foong.

For him, a dish is only truly complete when it brings a smile to the person enjoying it. At Four Seasons Hotel Tianjin, he plans to draw on the local culinary landscape while introducing ideas gathered throughout his international career, creating dining experiences that are refined, imaginative and relevant to both local guests and international travelers