APPOINTMENT

Four Seasons Hotel Casablanca Appoints Pierre Barusta as Executive Chef

Four Seasons Hotel Casablanca has announced the appointment of Pierre Barusta as Executive Chef, effective April 2026.

Chef Pierre brings over two decades of international culinary experience spanning Europe, the Caribbean, the Middle East, and Asia. Born in Vietnam and raised in Paris, his culinary identity reflects a blend of cultural influences, supported by classical French training and a strong technical foundation.

He began his career in Paris in 1999, working with established dining establishments such as Restaurant Michel Rostang, Jarrasse, and L’Absinthe, where he developed expertise across core culinary disciplines.

In 2009, he moved into the international hospitality space, joining Malliouhana Hotel & Spa as Sous Chef at the Michel Rostang Restaurant, which was later recognised among the Caribbean’s leading fine dining destinations. This marked the beginning of a global career across multiple regions.

He has since held senior culinary roles in the UAE at properties including Atlantis The Palm, One&Only The Palm, and Four Seasons Resort Dubai at Jumeirah Beach. As Chef de Cuisine at Sea Fu, he led the restaurant from pre-opening to industry recognition, contributing to its positioning within Dubai’s dining landscape.

Most recently, Chef Pierre served as Chef de Cuisine at Four Seasons Hotel Singapore, where he oversaw multiple dining formats, including restaurant, bar, and in-room dining operations. He also held the role of Executive Sous Chef at Desert Rock Resort, contributing to pre-opening planning, culinary concept development, and operational setup.

In his new role at Four Seasons Hotel Casablanca, he will oversee all culinary operations, with responsibilities spanning menu development, kitchen management, and team leadership, while focusing on delivering consistent dining experiences aligned with the brand’s standards.

Commenting on his appointment, Chef Pierre said, “This destination carries a rich cultural and gastronomic heritage, and I look forward to working with the Four Seasons Casablanca team to create memorable dining experiences that balance classical technique with global influence.”

This appointment reflects the hotel’s continued focus on strengthening its culinary leadership and enhancing its overall dining offerings.