EMBA KYOTO GRILL at Four Seasons Hotel Kyoto Welcomes Marco Fregnan as Chef de Cuisine

Four Seasons Hotel Kyoto announces the appointment of Marco Fregnan as the new Chef de Cuisine of EMBA KYOTO GRILL. With over two decades of experience in acclaimed kitchens across Italy, Singapore and Japan, Chef Marco is set to lead the premier Kyoto steakhouse into a new chapter of refinement, with a renewed focus on expertly grilled cuisine highlighting the best of Japanese ingredients.

Rooted in precision, Chef Marco’s signature fire-grilling technique builds layers of flavour through a meticulous balance of high-heat searing and slower, controlled cooking. “The focus is on enhancing, rather than overshadowing, the inherent flavours of our ingredients, the majority of which are sourced from trusted local partners,” he explains. “Redefining the steakhouse experience, our menu offers something for everyone, from dry-aged beef to fresh seafood from nearby waters and Kyoto vegetables at their seasonal peak.”

Chef Marco’s passion for cooking is woven into his DNA. Long before formal training, his culinary sensibility was shaped in a small Italian town at his family restaurant. From an early age, he absorbed the significance of food as a way to connect, to move with the seasons, and to bring the community together – a timeless foundation that continues to inform his modern, elevated cuisine.

Following his culinary diploma, Chef Marco began his career at Michelin-starred Gellivs, learning the rigours of technique, timing and temperature under Chef Alessandro Breda, before expanding his skills with grilled meats, seafood, pizza and pasta. His mastery of low-temperature cooking during this time would become central to his identity as a chef, taking root through repetition, patience and unwavering attention to detail.

His first overseas assignment brought him to Singapore, where he spent the next decade honing his craft and progressing into leadership roles across premier restaurants and luxury hotels. In 2024, he moved to Kyoto as Chef de Cuisine for a classic Italian trattoria at a renowned luxury hotel, his most recent role before joining Four Seasons Hotel Kyoto.

Fresh, local produce takes centre stage in Chef Marco’s creations, with techniques like charring and pickling unlocking new dimensions of taste and texture. His traditional seasonings, perfected in Italian kitchens, merge with modern methods like pre-curing and deglazing to deliver bold, distinctive dishes – the mainstay of EMBA KYOTO GRILL. What he loves most about his work is being able to transform raw ingredients into a source of joy and wonder that makes guests pause and appreciate what’s in front of them.

Known for his rare blend of discipline, innovation and humour, Chef Marco leads his team in upholding the highest standard of excellence while simultaneously pushing the boundaries of possibility. “The kitchen is a place where you can keep evolving – new ingredients, new techniques, new inspirations. No two days are the same, and that excitement is what keeps me going,” he says, adding that the city of Kyoto is his greatest inspiration, with its blend of ancient history and contemporary energy providing an endless wellspring of creativity.

Guests can look forward to a new season of refinement at EMBA KYOTO GRILL, helmed by Marco’s timeless Italian skills and globally honed sensibility.