APPOINTMENT

Four Seasons Resort Marrakech Appoints Jean-Denis Rieubland as Executive Chef

Four Seasons Resort Marrakech has announced the appointment of Jean-Denis Rieubland as Executive Chef. In this role, he will oversee the resort’s culinary operations.

Rieubland, who was awarded the Meilleur Ouvrier de France title in 2007, has been associated with Four Seasons since 2004, beginning at Domaine de Terre Blanche. His appointment in Marrakech continues his association with the brand.

Originally from Agen and trained at Lycée Paul Augier in Nice, he has worked with establishments including La Tour d’Argent in Paris, Le Carlton in Cannes, Le Mas Candille in Mougins, and La Villa Florentine in Lyon. His experience also includes roles in Saint Petersburg, Moscow, Dubai, Abu Dhabi, Chicago, Istanbul, and Miami.

He later worked at the Negresco in Nice, where he led the kitchens for over a decade and maintained two Michelin stars. He also contributed to the opening of Royal Champagne Hotel & Spa, where the property received a Michelin star in its first year.

In his current role, he oversees the culinary direction of the resort’s dining venues, including Zest Rooftop Lounge, Quattro Restaurant & Bar, Azzera Restaurant & Bar, and Inara Restaurant & Lounge. He is also responsible for dining across breakfast, private dining, and events.

“Cooking is a dialogue between ingredient and technique, with a focus on balance,” he said. “The intention is to present culinary traditions with a contemporary approach while maintaining clarity and consistency.”

“My years alongside Michelin-starred chefs have shaped my perspective and my respect for the ingredient,” he adds. “Here, the intention is to accompany each moment with precision, allowing the cuisine to express itself with simplicity and clarity.”

His work at the resort will focus on seasonality, local ingredients, and structured flavour profiles, aligned with the broader culinary landscape of Marrakech.

This appointment is part of Four Seasons Resort Marrakech’s ongoing focus on its food and beverage operations and overall guest experience.

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