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Four Seasons Hotel Seoul

  • 97, Saemunan-ro, Seoul, Jongno-gu, 03183, Korea

Jerome Deconinck

Executive Chef
“I believe that the goal of cooking lies in paying equal attention to every moment of the experience, from the selection of ingredients to the details of service.”


Four Seasons Tenure

  • Since 2022
  • First Four Seasons Assignment: Current

Employment History

  • 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


  • Campus de Groisy and École Hotelière Savoie Léman


  • Haute-Savoie, France

Languages Spoken

  • English, French

Drawing on a career spanning seven countries across Europe, Asia and the Middle East, Chef Jerome Deconinck is excited to explore the varied seasonal ingredients from Korea’s different regions. His focus has always been on captivating diners, as well as building a solid team behind the scenes.

A native of Haute-Savoie – an area in the French Alps renowned for its cuisine – Chef Jerome’s passion for good food began in childhood. Starting his stellar career in France, he gained valuable experience in Michelin-starred restaurants including La Ciboulette in Annecy, before joining the culinary team of the French Prime Minister and turning his creative attention to state dinners, banquets and refined events. His talents then took him to Asia where he was recruited as the head chef at the French Embassy in Kuala Lumpur, showcasing French culinary culture at international events.

Decades of globe-trotting followed, during which the ambitious young chef moved from co-owner and head chef at Le Francais French Dining in Kuala Lumpur – a hotspot for fine French food in the Malaysian capital – to opening L’Atelier at Aphrodite Hill in Cyprus; from Spazio 77 in Saudi Arabia to heading the team at Michelin-starred La Pergolese at the Hilton Tokyo. The first Fauchon executive chef in Bangkok, Chef Jerome played a significant part in expanding the French brand in Thailand, before leading roles in China, at Forbes 5-star MGM Macau, and the prestigious Langham Hotel in Shenzhen.

Key to Chef Jerome’s success is his intuitive focus on the customer experience – an approach perfectly aligned with his Four Seasons role. Alongside a reverence for ingredients, he is especially attuned to providing the best experience to each and every diner, and prizes meeting individual tastes and preferences over crafting a signature dish.