Four Seasons Hotel Riyadh at Kingdom Centre

Four Seasons Tenure

• Since 2024
• First Four Seasons Assignment: Current

Employment History

• Nua, Riyadh; Le Cordon Bleu, Seoul; Owner and Founder of Foilie pops, Austin Texas; FAUCHON Middle East, Dubai; Intercontinental, Dubai; St. Regis, Bora Bora

Education

• Cap Pâtissier; Cap Chocolatier; BTM Pâtissier 

Birthplace

• Lyon, France

Languages Spoken

• French, English                     

"Pastry is not just about technique—it’s about evoking emotion, creating memories, and crafting moments of pure indulgence," says Antoine Chassonnery, Executive Pastry Chef at Pierre Hermé, Four Seasons Hotel Riyadh. Leading the pastry kitchen at one of the world’s most prestigious patisseries, Chef Antoine brings a wealth of expertise in French pastry and chocolate craftsmanship, honed through years of experience in renowned kitchens across the globe.

A native of France, Antoine was immersed in the culinary world from an early age. Born into a family of distinguished chefs and culinary inventors, he was naturally drawn to the art of pastry and chocolate. His professional journey began with formal training in pastry and chocolate, followed by hands-on experience at some of France’s most respected establishments. Working alongside Pastry Chef Sébastien Bouillet in Lyon and Christophe Adam at FAUCHON in Paris, he mastered the foundations of fine pastry, refining his precision and artistic flair.

With a passion for expanding his expertise, Chassonnery took his skills abroad, bringing the elegance of French pastry to international luxury hotels. As Executive Pastry Chef at The St. Regis Bora Bora and later at InterContinental Dubai, he embraced the challenge of adapting traditional French techniques to new cultural influences.

Returning to FAUCHON Dubai, Antoine played a pivotal role in the brand’s Middle Eastern expansion. He trained and led pastry teams across Qatar, Lebanon, Oman, Turkey, Saudi Arabia, UAE, Bahrain and Kuwait, ensuring that each location upheld FAUCHON’s impeccable standards.

Antoine’s passion for pushing the boundaries of pastry artistry led him to found his own company in the United States, where he introduced a revolutionary customizable pastry concept. This venture highlighted his ability to merge classic French techniques with modern trends, offering guests a personalized culinary experience.

His commitment to shaping the future of pastry also brought him into education. At Le Cordon Bleu-Sookmyung Academy, he mentored aspiring pastry chefs, passing down the knowledge and techniques he had refined over his career.

In his latest venture, Chef Antoine joined a visionary project under Saudi Arabia’s Public Investment Fund (PIF), spearheading the development of a brand that merges the luxurious essence of dates with the artistry of FAUCHON’s French pastry expertise. This ambitious concept redefined the fusion of Middle Eastern and French gastronomy, a challenge that Antoine was willing to undertake, as he continued to explore new ingredients and techniques.

Now, as Executive Pastry Chef at Pierre Hermé, Four Seasons Hotel Riyadh, he is committed to delivering exceptional pastry experiences that reflect both heritage and innovation. From perfectly layered mille-feuille to Pierre Hermé’s iconic macarons, every creation is designed to delight the senses and elevate the art of pastry in Saudi Arabia.

“Joining the Pierre Herme team at Four Seasons Hotel Riyadh has been a remarkable experience. Outside of work, I've had the pleasure of discovering Saudi Arabia alongside my wife, Audrey, and our daughter, Lilou. Lilou was only a year old when we arrived and seeing her grow up here has been a delightful part of our journey. The moments we spend together as a family are truly priceless.”

With a career defined by excellence, creativity, and global influence, Chef Antoine Chassonnery continues to push the boundaries of pastry innovation, crafting desserts that tell a story—one exquisite bite at a time.