Rami Nasser

Four Seasons Tenure

• Since 2015
• First Four Seasons Assignment: Demi Chef de Partie, Four Seasons Hotel Beirut

Employment History

• Four Seasons Resort Dubai at Jumeirah Beach; Four Seasons Hotel Dubai International Financial Centre; Four Seasons Hotel Beirut; COYA Restaurant Dubai; Al Mandaloun Restaurant Beirut; Med’ea Restaurant Beirut; La Petite Maison Restaurant; Four Seasons Hotel Beirut

Birthplace

• Beirut, Lebanon

Languages Spoken

• French, Arabic, English

For Rami Nasser, cooking has always been instinctive: a language of memory, movement and flavour shaped by the kitchens of Beirut and refined over more than two decades in international hospitality. Born in Lebanon’s capital, he began his culinary path surrounded by the generous rhythms of Mediterranean dining, where food is as much about gathering as it is about technique. Today, as Executive Chef at Four Seasons Resort Dubai at Jumeirah Beach, he brings that same sense of warmth, craft and quiet precision to one of Dubai’s most celebrated resort dining destinations.

His journey with Four Seasons began in 2010 at Four Seasons Hotel Beirut, where he joined as Demi Chef de Partie and quickly immersed himself in the pace, discipline and detail of luxury hotel kitchens. It was a formative chapter, one that gave him both a foundation in exacting standards and a lasting appreciation for the kind of hospitality that feels effortless to the guest, but is built through care behind the scenes.

From there, Rami’s career moved through some of the region’s most dynamic kitchens. He supported the opening of La Petite Maison in Lebanon as consulting chef, later leading the kitchen at Med’ea Bar in Beirut, where menu development, recipe creation and team training became part of his daily rhythm. Roles with Al Mandaloun further deepened his connection to regional flavours, while his time with the opening team at COYA Dubai introduced him to a more global culinary vocabulary, from contemporary Peruvian cuisine to the precision of ceviche and fish preparation.

In 2015, Rami returned to Four Seasons Hotel Beirut as Sous Chef, bringing with him a broader perspective and a renewed sense of purpose. Over nearly four years, he continued to rise within the brand, overseeing Arabesque, the hotel’s Mediterranean restaurant, and supporting operations across multiple outlets. It was here that his leadership style began to take shape: measured, collaborative and deeply invested in the growth of the people around him.

Dubai became the next defining chapter. In August 2018, Rami joined Four Seasons Hotel Dubai International Financial Centre as Sous Chef, before rising through four successive roles to become Executive Chef in 2022. During his eight years at the hotel, he became closely associated with its culinary evolution, balancing operational clarity with creative ambition and helping shape a kitchen culture where consistency, curiosity and mentorship carried equal weight.

That belief in people remains central to his work. Throughout his Four Seasons journey, Rami has supported the development of emerging culinary talent, helping 15 team members progress into promotions and a further six move into opportunities across other Four Seasons properties. For him, the mark of a strong kitchen is not only what arrives beautifully on the plate, but the confidence, discipline and pride built within the team that creates it.

At Four Seasons Resort Dubai at Jumeirah Beach, Rami now oversees a culinary portfolio that moves from relaxed beachfront dining to rooftop evenings, private celebrations, in-room dining and the layered theatre of resort banqueting. “It is an incredible privilege to be part of Four Seasons Resort Dubai at Jumeirah Beach, a resort with such an exceptional reputation for culinary excellence,” he says. “My focus is to work alongside this talented team to build on its strong foundations, creating memorable dining experiences through exceptional ingredients, authenticity and creativity, while continuing to elevate every guest’s culinary journey.”