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Four Seasons Hotel Singapore

  • 190 Orchard Boulevard, 248646 Singapore, Singapore
Chef Pierre Barusta

Pierre Barusta

Chef de Cuisine
“Respect for the produce and the people behind them define my philosophy. Balance, seasonal freshness, proper cooking technique and of course, passion and a big-hearted welcome are essential elements to creating a memorable dining experience.”


Four Seasons Tenure

  • Since 2014
  • First Four Seasons Assignment: Four Seasons Resort Dubai at Jumeriah Beach

Employment History

  • Four Seasons Resort Dubai at Jumeirah Beach; One and Only the Palm; Atlantis, Bahamas, The Palm in Dubai; Malliouhana Hotel and Spa; Anguilla; Restaurant Michel Rostang, Paris; Traiteur Joubert, Saint-Calais, France


  • BTS Management en Hôtellerie-Restauration


  • France

Languages Spoken

  • French, English

Passionate about fresh seasonal produce and modern French techniques while remaining rooted in his Vietnamese heritage, Chef Pierre Barusta was born and raised in France and his passion for all things culinary has taken him around the world in true French fashion over the last 20 years, including stints in a wide variety of top restaurants and hotels in France, Anguilla and Dubai.

Chef Pierre’s foray into culinary arts began in 2001 at a local French boucherie Traiteur Joubert. He then moved to Paris, where he further developed his technique and the finer points his craft, taking up the opportunity of chef de partie at the famously acclaimed Restaurant Michel Rostang, where he worked his way to the pinnacle.

Driven by his hunger to discover the world and hone his skills, Chef Pierre uprooted himself and moved to the West Indies, helming the Michel Rostang at Malliouhana Hotel and Spa in Anguilla, where he pleased the palates of the most demanding international guests and food critics. Subsequently, he became chef ambassador of Michel Rostang at the Atlantis, The Palm in Dubai and later, as chef de cuisine at Zest Restaurant, One and Only the Palm in 2013.

Chef Pierre then joined the opening team for Four Seasons Resort Dubai at Jumeriah Beach, and was appointed Chef de Cuisine at the hotel’s Asian-inspired seafood restaurant, Sea Fu.

Deeply connected to the international culinary tapestry, Chef Pierre brings with him to the Lion City a dynamic yet authentic rhythm to the menu of modern Asian brasserie One-Ninety, as well as Garden@One-Ninety, an alfresco, sassy extension of the understated One-Ninety Bar.

Since his arrival to sunny Singapore, the football fan Chef Pierre can be found busy discovering the culinary scene here. From street hawker favourites to fine dining, he is constantly intrigued and inspired by the variety of cuisines, stories and people behind the dishes and experiences.