Four Seasons Hotel Kyoto

Four Seasons Tenure

• Since 2017
• First Four Seasons Assignment: Four Seasons Hotel George V, Paris

Employment History

• Four Seasons Resort Bali at Sayan; Four Seasons Hotel Tokyo at Otemachi; Signature, Mandarin Oriental, Tokyo; Four Seasons Hotel George V, Paris; Hôtel du Palais, Biarritz; Restaurant Argile, Tokyo; Restaurant Esquisse, Tokyo

Education

• BTEC Higher National Diploma in Landscape Architecture, Ecole du Breuil, Paris

Birthplace

• Biarritz, France

Languages Spoken

• French, English, Japanese, Spanish

“We’re lucky to have some of the most distinctive venues and dining concepts in town – and our goal is to share these treasures fully with our guests,” says Jonathan Montolieu, ticking off a list of rarities at Four Seasons Hotel Kyoto: a heritage pond garden with stunning seasonal views, a fire grill with cherry wood charcoal, and a selection of the finest fresh ingredients from across Japan, to name a few.

As Director of Food & Beverage, Jonathan puts the fun back in luxury dining, the idea being for guests to enjoy exclusive, refined culinary experiences in a warm, dynamic ambience. Aligning with his vision, the Hotel’s scenic outdoor terrace has undergone a complete refurbishment, unveiling a newly cosy and comfortable setting that invites all-day relaxation.

Born in France’s Basque region, known for its exuberant festivities and celebrations, Jonathan spent his early years surrounded by good food and wine. Yet, his calling for hospitality came later in life. “My career was shaped by both my grandfathers,” he recalls fondly. “From one, I got my interest in plants and gardens, which led me to study landscape architecture. And from the other, I got the inspiration to work at a restaurant while studying in Paris.”

What was meant to be a part-time job turned out to be a revelation. Jonathan found that he loved interacting with diners and showed a natural talent for transforming an ordinary meal into a special occasion. After completing his degree, he seized the opportunity to help with the opening of a new restaurant in his hometown, setting himself on a path that would eventually take him halfway around the world.

With an impressive track record from Europe to Asia, Jonathan has carved a niche for himself by creating compelling dining experiences in exceptional settings. Most recently, as Assistant Director of F&B at Four Seasons Resort Bali at Sayan, he guided the reinvention of the riverside restaurant as a “true Mediterranean voyage” and supported the modern Indonesian restaurant in launching a degustation menu of local classics – both runaway successes.

In 2019, as part of the preopening team at Four Seasons Hotel Tokyo at Otemachi, he led a young, dynamic team to open est (1 Michelin star) and elevate the guest experience at PIGNETO. Once again, the setting was key: “we made the most of our beautiful terrace in the sky.” Previously, he managed a well-known French restaurant at a luxury hotel in Tokyo and sharpened his supervisory abilities at the famed L’Orangerie at Four Seasons Hotel George V, Paris. In the early years of his career, he honed his skills at Hotel du Palais in Biarritz and Restaurant Argile in Tokyo.

In his current role, Jonathan combines his inherent passion with Michelin-acclaimed credentials to infuse the dining calendar with excitement, beauty and a strong sense of place. Back in Japan after nearly two years, he is especially delighted to be in Kyoto. “I feel at home here. There’s a spiritual and cultural energy in the air that resonates with me,” he confides. During his time off, he enjoys tracking down hidden bars and restaurants or going hiking in the mountains around the city.