Roberto Dal Seno

Executive Chef
"Every dish tells a story, weaving together flavours, techniques and memories to create an unforgettable culinary experience. It's about celebrating the diversity of ingredients and the richness of tradition, guiding guests on a journey of gastronomic delight."


Four Seasons Tenure

  • First since 2015; now since 2024
  • First Four Seasons Assignment: Sous Chef, Four Seasons Hotel Tokyo at Marunouchi

Employment History

  • St. Regis Venice San Clemente Palace; Starwood Hotel & Resort, Sardinia; Starwood Hotel & Resort, Tokyo; Four Seasons Hotel Tokyo at Marunouchi; various culinary ventures in Florence, Washington DC, New York, and Liguria, Italy


  • Culinary apprenticeship in Italy; training under Alain Ducasse at Hotel de Paris in Monte Carlo and Balzac Hotel in Paris


  • Liguria, Italy

Languages Spoken

  • Italian, English, French

From the picturesque shores of Liguria to the vibrant kitchens of Tokyo, and through the prestigious resorts of Italy, Roberto Dal Seno has journeyed through the world of haute cuisine, leaving an indelible mark of culinary excellence. His culinary voyage reaches new heights in Marrakech as Executive Chef at Four Seasons Resort Marrakech, where he skillfully blends Moroccan and Mediterranean flavours along with diverse international inspirations to offer a memorable culinary experience to his guests.

"After refining my skills in Italy, I delved into the fundamentals of French cuisine by undergoing training with Alain Ducasse," reflects Chef Dal Seno. His time in Monte Carlo and Paris provided him with a profound understanding of French cuisine, laying the groundwork for his culinary journey.

Driven by a desire to explore culinary diversity, Roberto joined the renowned Four Seasons Hotel in Tokyo as Sous Chef, immersing himself in the oriental trend. It was there that he discovered his passion for fusion cuisine, skillfully combining traditional techniques with flavours from around the world to create remarkable dishes.

Returning to Italy, Roberto embarked on a new adventure with Starwood Hotel & Resort in Sardinia, where his innovative approach earned him acclaim as the culinary master of the Costa. Leading prestigious dining establishments, he received praise for his exceptional cuisine.

In 2014, Roberto made his mark in Venice as executive chef of the St. Regis Venice San Clemente Palace, overseeing the opening of several outlets and offering exceptional gastronomic experiences. His greatest success came with the iconic fine dining restaurant Acquerello, recognized as one of the world's best hotel restaurants by the Daily Mail.

With his eclectic background and boundless creativity, Chef Dal Seno continues to push culinary boundaries, crafting experiences that transcend borders and tantalize the senses. Through his passion and pursuit of perfection, he invites guests on a culinary journey where every bite is a testament to the art of flavours and the joy of discovery.

"As Executive Chef, my goal is to offer guests an unforgettable gastronomic experience where Moroccan cuisine converges with a palette of international flavours," emphasizes Chef Dal Seno. "Through my culinary craftsmanship, I create connections that enrich palates, transcending geographical boundaries."