Four Seasons Hotel Riyadh at Kingdom Centre

Four Seasons Tenure

• Since 2025
• First Four Seasons Assignment: Current

Employment History

• Brasserie Boulud, Dubai; French Cruise Ship Company PONANT; Raffles, Doha; Hotel Renaissance Paris Republique, Paris; Hotel Le Bristol, Paris; Hotel Le Meurice, Paris; Hotel de Paris, Monaco; Hotel Park Hyatt Paris Vendome, Paris; Restaurant L’atelier de Joel Robuchon, London

Education

• Vocational Degree in Culinary Arts and Hospitality Management, FERRANDI School, Paris  

Birthplace

• Paris 10th, France

Languages Spoken

• French, English                     

A passion that began in his mother’s kitchen at age 14 has since taken Chef Thierry Motsch on a remarkable culinary journey—from legendary Parisian restaurants to luxury cruise liners and now to Riyadh, where he leads the exclusive 10-seat dining experience at Julien by Daniel Boulud, inside Four Seasons Hotel Riyadh.

A graduate of FERRANDI School, Paris, Thierry’s career reflects a deep dedication to flavour, form, and finesse. He has trained under some of the world’s most acclaimed chefs including Alain Ducasse, Yannick Alléno, and Daniel Boulud. Along the way, he’s developed a culinary philosophy rooted in simplicity, seasonality, and soul.

“I want the guest to identify the main goal of the dish—simple, seasonal, and bursting with taste. No unnecessary flourishes—just precision and emotion on a plate.”

His career has spanned multiple continents and elite kitchens, from L’Atelier de Joël Robuchon in London to Le Meurice and Le Louis XV in Monaco. He has led teams as head chef of the cruise ship galley for PONANT, and at prestigious restaurants such as Brasserie Boulud in Dubai and L’Artisan in Raffles Doha.

Now in Riyadh, Chef Thierry brings a bold concept to life with Julien—an immersive, high-touch dining experience where gastronomy becomes theatre. Inspired by Chef Daniel Boulud’s signature restaurant Daniel in New York, Julien blends French haute cuisine with Middle Eastern ingredients. The signature pigeon dish, cooked two ways—breast roasted, legs wrapped in knafeh and deep-fried—is served with dates stuffed with foie gras, and Sunchoke paired with olives, offering guests a balanced collision of cultures and flavours.

His leadership style is deeply human-centred. Managing multinational teams on land and sea taught him the power of cohesion and empathy in the kitchen. Whether commanding a 28-chef brigade or teaching a cooking class, Thierry fosters a culture of mutual respect, creativity, and precision.

Chef Thierry is also passionate about sustainability and innovation. At Julien, he prioritizes local sourcing and theatrical elements in presentation. One signature dish, Hamachi, transforms tableside when red vinegar hits the plate, reacting with purple cabbage as a light flashes—delivering not just taste, but spectacle.

When he’s not orchestrating culinary magic, Thierry finds inspiration in the energy of Formula One racing and the artistry of his favourite football club—always chasing excellence, on and off the plate.