Chef Juergen Weitzer

I have been working in the international hospitality and fine-dining industry for over 30 years, with a career spanning Michelin-starred kitchens, luxury hotels and senior executive leadership roles across Europe, Asia, the Middle East and North America .

My culinary foundation was shaped early on through classical training in Austria and France, followed by formative years in some of the world’s most influential kitchens. I was trained under and worked alongside culinary icons such as Paul Bocuse, Marco Pierre White, Gordon Ramsay, Jean-Georges Vongerichten and Alain Ducasse, whose standards of discipline, precision and excellence continue to define my approach .

I later held senior culinary positions in multiple Michelin-starred restaurants, including three-star establishments such as Le Louis XV in Monaco and elBulli in Spain, before expanding into global leadership roles with Four Seasons Hotels & Resorts, where I served as Corporate Chef, Food & Beverage Director, Area Director of Operations and Managing Director .

Beyond the kitchen, my expertise extends to large-scale luxury hotel operations, asset management, pre-openings and multi-property leadership, overseeing teams of up to 1,300 employees and managing complex international portfolios. I combine deep culinary knowledge with strong financial acumen, strategic vision and a hands-on leadership style .

My professional philosophy is rooted in uncompromising quality, respect for product and people, and the belief that true excellence is achieved through consistency, discipline and passion — both on the plate and in leadership.