Four Seasons Hotel Hangzhou at Hangzhou Centre

Four Seasons Tenure

• Since 2022
• First Four Seasons Assignment: Executive Chef, Four Seasons Hotel Seoul

Employment History

• Four Seasons Hotel Seoul; The Langham Shenzhen; MGM Macau; Sofitel Sukhumvit; Fauchon Thailand; Le Pergolese, Tokyo; Spazio 77 C/O Azwaq For Food, Saudi Arabia; L’Atelier at Aphrodite Hills, Cyprus; Le Français, Kuala Lumpur; Bukit Tinggi Resort; French Embassy, Kuala Lumpur; French Prime Minister’s Office; La Ciboulette, Annecy

Education

• Campus de Groisy and École Hotelière Savoie Léman

Birthplace

• Argenteuil, France

Languages Spoken

• English, French

Growing up in a family passionate about food, Jerome Deconinck developed a deep love for culinary arts from a young age. His journey began in France, where he honed his skills in various esteemed restaurants, including the Michelin-starred La Ciboulette in Annecy. Jerome later joined the team of professional chefs cooking for the French Prime Minister in Paris, where he became adept at preparing state dinners, banquets, and refined events.

Jerome's culinary talents took him to Asia in 1999, where he was recruited as the Head Chef at the French Embassy in Kuala Lumpur. Here, he showcased French culinary culture at numerous international events. In 2004, Jerome co-owned and served as the head chef of Le Francais French Dining in Kuala Lumpur, which became a prime spot for fine French cuisine in the vibrant capital.

Eager to expand his culinary horizons, Jerome worked at L’atelier Brasserie in Cyprus and Spazio77 in Saudi Arabia, where he discovered a variety of spices. His quest for knowledge brought him to Japan, where he worked at the Michelin-starred restaurant Le Pergolese at the Hilton Tokyo under MOF Stephane Gaborieau, perfecting his craft.

Jerome's extensive experience led him to become the first FAUCHON executive chef in Bangkok, playing a pivotal role in launching the brand's first restaurant concept outside of France. Missing the hospitality industry, he joined Sofitel Bangkok as an executive sous chef, focusing on curating exceptional guest experiences.

Jerome's journey continued to China, where he embraced the rich Cantonese and Portuguese culinary influences in Macau. As the executive chef at the Forbes 5-star MGM Macau, he managed all culinary aspects of the property, introducing new concepts and evolving existing ones to meet the dynamic market demands. Before joining Four Seasons Hotel Seoul, Jerome refined the luxury offerings as executive chef at the prestigious Langham Hotel in Shenzhen, bringing a touch of sophistication to the city's elite. From Seoul to Hangzhou, Jerome delivers the passion of Four Seasons to every guest who enjoys the food, and with his exquisite culinary skills, he also brings unforgettable culinary memories of Four Seasons Hotel Hangzhou at Hangzhou Centre.