Christophe Truchet Appointed Chef de Cuisine at Four Seasons Hotel Atlanta

Four Seasons Hotel Atlanta has announced the appointment of Christophe Truchet as its new Chef de Cuisine. In this role, he will oversee the culinary program for Brasserie Margot and Bar Margot, the hotel’s modern French dining concepts.

A native of France, Christophe Truchet brings a strong foundation in classical French cuisine. His early exposure to cooking began in his family kitchen with his mother and continued on his family farm alongside his father, shaping his respect for ingredients, seasonality, and technique.

Truchet holds a Bachelor’s Degree in Culinary Arts from Lycée François Rabelais in Lyon. He went on to spend more than a decade refining his craft in professional kitchens across France, including Michelin-starred restaurants such as Le Bristol Paris, La Villa Archange, La Chèvre d’Or, and L’Amaryllis.

His international experience includes roles at Pudong Shangri-La Shanghai and One&Only The Palm Dubai, where he worked alongside Chef Yannick Alléno. In the United States, he spent nearly six years with Hilton and Waldorf Astoria properties in California and Georgia, followed by senior culinary leadership roles in Atlanta.

At Four Seasons Hotel Atlanta, Christophe Truchet will manage day-to-day kitchen operations, ensure consistency and quality, mentor culinary teams, and uphold the brand’s renowned service standards. He will work closely with the hotel’s culinary leadership team, including Executive Pastry Chef Eric Snow, who oversees the bread and pastry program at Brasserie Margot.

The appointment marks an exciting chapter for Four Seasons Hotel Atlanta as it continues to elevate its dining experiences through refined French cuisine and exceptional hospitality.