Jonathan Montolieu Steps into Role as Director of Food and Beverage at Four Seasons Hotel Kyoto

Jonathan Montolieu has been appointed as the new Director of Food and Beverage at the Four Seasons Hotel Kyoto. He plans to enhance the hotel’s culinary offerings by creating exclusive, refined dining experiences in a dynamic, comfortable atmosphere.

Jonathan Montolieu has been announced as the new Director of Food and Beverage at the Four Seasons Hotel Kyoto. With a robust career spanning Europe to Asia, Montolieu has gained a reputation for curating unique dining experiences in extraordinary settings.

In his new role, Montolieu aims to heighten the dining experience at the hotel by creating refined culinary delights in a warm and dynamic ambiance. He believes guests should have the opportunity to enjoy exclusive dining experiences that offer excellent food and an inviting atmosphere. As part of this vision, the hotel’s scenic outdoor terrace has been completely refurbished to offer a cozy and comfortable setting for guests to relax and dine throughout the day.

A native of France’s lively Basque region, Montolieu’s journey into hospitality was somewhat accidental. Initially studying landscape architecture in Paris, he began working part-time at a local restaurant—an experience that eventually shaped his career path. Demonstrating a natural talent for interacting with diners and creating memorable dining experiences, he transitioned into the hospitality sector full-time after completing his degree.

Before his appointment at Four Seasons Hotel Kyoto, Montolieu served as Assistant Director of Food and Beverage at Four Seasons Resort Bali at Sayan. He played a pivotal role in successfully reinventing the riverside restaurant and launching a degustation menu at the modern Indonesian restaurant. His experience includes time at renowned establishments such as Four Seasons Hotel George V in Paris, Hotel du Palais in Biarritz and Restaurant Argile in Tokyo.

Montolieu brings his passion and Michelin-recognized expertise to the Four Seasons Hotel Kyoto in his current role. He plans to enhance the hotel’s culinary calendar with innovative, seasonal offerings reflecting local culture and landscape.

After spending nearly two years away, Montolieu expresses his delight at returning to Japan, particularly Kyoto, a place he considers home due to its spiritual and cultural energy. As he steps into his new role, he looks forward to working with the talented team at Four Seasons Hotel Kyoto to create extraordinary guest dining experiences.