Javier Hoebeeck

Four Seasons Tenure

• Since 2025
• First Four Seasons Assignment: Current

Employment History

• Fusion19, Mallorca; El Celler de Can Roca, Girona; Narisawa, Japan; Azurmendi, Uria; Zaranda, Mallorca

Birthplace

• Mallorca, Spain

Education

• Basque Culinary Center; School of Hospitality of the Balearic Islands

Languages Spoken

• Spanish, English

Born in Mallorca, Javier Hoebeeck discovered his passion for gastronomy at a very early age. Long before considering a professional career in the kitchen, he was already recreating culinary experiences at home, finding joy in every stage of the process, from preparing dishes to presenting them at the table. What began as childhood curiosity would ultimately shape the foundations of his professional journey.

“At just three years old, I was already making my own sandwiches, driven less by hunger than by the excitement of cooking. By the age of nine, I was creating small menus, choosing the dishes and setting the table as if I were running my own restaurant, says Hoebeeck. "I loved recreating the entire dining experience, from preparation to presentation, and that was undoubtedly where my passion for this world first began.”

At the age of 19, he began his training at the School of Hospitality of the Balearic Islands. Just a year later, he gained his first exposure to fine dining during an internship at Zaranda. The professional experiences that followed allowed him to deepen his understanding of produce, particularly in the handling of fish, learning the importance of essential disciplines such as sourcing, preparation, preservation and, above all, respect for ingredients from the moment they arrive in the kitchen.

Among the most pivotal stages of his career was his time at Azurmendi, where he was part of the team during the restaurant’s achievement of its third Michelin star. This experience proved to be a defining influence on his understanding of gastronomy, excellence, and the relationship between cuisine and innovation.

He furthered his training at the Basque Culinary Center, before completing a formative stage at Narisawa in Japan, where he had the opportunity to immerse himself in a gastronomic philosophy rooted in the close connection between cuisine, territory, and nature.

Upon returning to Spain, he completed his culinary journey at El Celler de Can Roca, gaining new perspectives that would ultimately help shape and define his culinary identity.

He later joined Fusion19 in northern Mallorca, a project encompassing the development of several gastronomic concepts. During his time there, he led a profound culinary evolution that culminated in the restaurant being awarded its first Michelin star, firmly establishing his reputation as one of the island’s most promising chefs.

In 2025, the opportunity arose to join Four Seasons Resort Mallorca at Formentor, a project that aligned perfectly with his gastronomic vision and his commitment to the local territory. From this privileged setting, Javier Hoebeeck has championed an approach focused on showcasing the work of local producers, fishermen, farmers, artisans and makers who form the backbone of Mallorca’s rich culinary landscape.

This philosophy reflects the core values of Four Seasons: excellence, authenticity, respect for the natural environment, and a commitment to creating a meaningful and lasting positive impact within the local community.