Jonathan Montolieu Director of Food & Beverage at Four Seasons Hotel Kyoto, Japan
Four Seasons Hotel Kyoto announces the appointment of Jonathan Montolieu as its new Director of Food and Beverage. With an impressive track record from Europe to Asia, Jonathan has carved a niche for himself by creating compelling dining experiences in exceptional settings.
Taking charge of the Hotel's acclaimed culinary offerings, Jonathan is on a mission to put the fun back in luxury dining: "The idea is for guests to enjoy exclusive, refined culinary experiences in a warm, dynamic ambience." Aligning with his vision, the scenic outdoor terrace has undergone a complete refurbishment, unveiling a newly cosy and comfortable setting that invites all-day relaxation.
Born in France's exuberant Basque region, Jonathan spent his early years surrounded by good food and wine. Yet, his calling for hospitality came later in life. Inheriting a love of plants and gardens from his grandfather, he was studying landscape architecture in Paris when he began working part-time at a local restaurant - "a move inspired by my other grandfather!"
What was supposed to be a temporary job turned out to be a revelation, with Jonathan quickly discovering a natural talent for interacting with diners and transforming an ordinary meal into a special occasion. After completing his degree, he seized the opportunity to help with the opening of a new restaurant in his hometown, setting himself on a path that would eventually take him halfway around the world.
Most recently, as Assistant Director of Food and Beverage at Four Seasons Resort Bali at Sayan, Jonathan guided the reinvention of the riverside restaurant as a "true Mediterranean voyage" and supported the modern Indonesian restaurant in launching a degustation menu of local classics - both runaway successes. In 2019, as part of the preopening team at Four Seasons Hotel Tokyo at Otemachi, he led a young, dynamic team to open est (1 Michelin star) and elevate the guest experience at PIGNETO. Once again, the setting was key: "We made the most of our beautiful terrace in the sky."
Previously, he managed a well-known French restaurant at a luxury hotel in Tokyo and sharpened his supervisory abilities at the famed L'Orangerie at Four Seasons Hotel George V, Paris. In the early years of his career, he honed his skills at Hotel du Palais in Biarritz and Restaurant Argile in Tokyo.
Now, in his current role at Four Seasons Hotel Kyoto, Jonathan combines his inherent passion with Michelin-acclaimed credentials to infuse the dining calendar with excitement, beauty and a strong sense of place. Guests can look forward to a line-up of dynamic culinary experiences in the coming months, with a focus on seasonality and inventiveness.
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