Gioia Baek

Chef de Cuisine, Jou Jou Brasserie

“Cooking is love, an art, and a pinch of leaves."

Four Seasons Tenure

Since 2024
First Four Seasons Assignment: current

Employment History

French Riviera Beach, Dubai, UAE; Al Muntaha, Dubai, UAE; Rockfish, Dubai, UAE; Cracco in Galleria, Milan, Italy; Da Vittorio Ristorante, Bergamo, Italy; Da Caino Restaurant, Montemerano, Italy

Education

ALMA – La Scuola Internanazionale di Cucina Italiana, Colorno, Italy

Birthplace

Gyeonggi-do, Korea

Languages Spoken

Korean, English, Italian

For Gioia Baek, cooking is not just a profession; it is a calling, a craft, and an endless pursuit of flavours. As Head Chef at Jou Jou Brasserie at Four Seasons Resort Dubai at Jumeirah Beach, she brings passionate dedication and an innate curiosity for Mediterranean cuisine, applying an artist’s touch that extends beyond the plate.

Gioia’s love affair with Mediterranean cuisine began with a single bite of pasta pomodoro in her hometown of Seoul. At 17, she walked into the restaurant that served the dish, demanded a job, and started as a dishwasher - determined to build a future in hospitality. After years of hard work, she asked the head chef to teach her his signature pomodoro, but he refused, insisting that she first gain experience from the cuisine’s masters. Recognizing her potential, he helped her secure an internship in Italy, setting her on a path of passion, persistence, and culinary mastery.

Unwaveringly keen to learn from the source, Gioia spent four years saving money and studying Italian, preparing for what would prove to be a transformative journey. She began her journey at Caino, a two-Michelin-starred restaurant in Montemerano, Tuscany, where her dedication and skill turned a three-month internship into a permanent role. From there, she refined her skills at Da Vittorio, a three-Michelin-starred restaurant in Brusaporto, Italy before expanding her horizons further.

Her career took her across the globe to Spain, Hong Kong, and Dubai, working alongside some of the most renowned chefs. Each experience shaped her into the chef she is today - one who reveres tradition but isn’t afraid to rewrite the rules.

At Jou Jou Brasserie, Gioia curates a deeply personal menu, built on flavours that resonate with her own cravings. She believes food should tell a story before it’s even tasted. Through bold yet balanced flavours, evocative presentations, and an unspoken connection between chef and diner, her Mediterranean-inspired creations are deeply rooted in authenticity yet subtly tailored to excite the local palate.

Collaboration is at the heart of Gioia’s leadership style. She values her team and sees them as essential to the success of the restaurant. Inspired by her own experiences working under demanding chefs, she fosters an environment of support, trust, and mutual respect, balancing mentorship with friendship. Gioia's partnership with Senior Executive Pastry Chef Nicolas Lambert at Four Seasons Hotels Dubai is built on mutual admiration. Lambert draws inspiration from her menu to create desserts that perfectly complement her dishes, resulting in a well-rounded dining experience. Her favourite is a tiramisu that embodies the essence of Italian comfort, featuring house-made Savoiardi biscuits soaked in freshly brewed coffee.

Beyond the kitchen, Gioia’s artistry takes the form of pottery. The same hands that knead pasta dough and sear scallops also shape clay into handcrafted plates, now featured at Jou Jou. Her love for ceramics is not just a hobby; it is an extension of her culinary philosophy: thoughtful, hands-on, and deeply personal. When not cooking or creating, she finds solace in nature and long walks with her dog, grounding herself in moments of quiet before returning to the thrill of a busy kitchen.

From her bold beginnings in Seoul to the Michelin-starred kitchens of Europe and the vibrant dining scene of Dubai, Gioia’s journey is one of passion, perseverance, and artistry. To her, food is more than sustenance, it is a way to connect, to tell stories, and to leave a lasting impression and, at Jou Jou, every dish reflects that philosophy.