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Four Seasons Hotel Shenzhen Appoints Alejandro Clausen As Executive Chef

November 28, 2015 Appointments No Comments Email Email

Four Seasons Hotel Shenzhen recently appointed Alejandro Clausen as Executive Chef. He is responsible for the day-to-day kitchen operation of FOO, the all-day dining restaurant, Yi Bar & Lounge, and the Hotel’s banquet program. With 14 years of culinary experience across South America, Europe and Asia, Chef Alejandro leads the team at Four Seasons Hotel Shenzhen in taking quality cuisine into the next level of excellence.


A native of Argentina – the land of tangos – Chef Alejandro’s cooking shows much of Latin passion. His career began with a luxury hotel in Buenos Aires in 2001. One year later, he started his journey with Four Seasons as Commis at Le Mistral, the much-awarded restaurant at Four Seasons Hotel Buenos Aires. After six years, Chef Alejandro refined his techniques with outstanding results, earning a position at Four Seasons Hotel Firenze in idyllic Florence (the art capital of Italy) as Chef de Partie. He then worked his way up for the next five years to Executive Sous Chef of the Hotel’s famed Michelin one-star restaurant Il Palagio.


By 2013, Chef Alejandro set off on another exciting career journey that led him to Four Seasons Hotel Beijing, bringing his wife Melina, their son Milo (now 3 years old) and his special set of culinary skills to the capital of China. He has made his mark in the restaurants, successfully implementing a popular selection of organic salads, enhancing the In Room Dining experience and elevating the western banquet experience for Four Seasonsguests. His sense of humour, hands-on approach, high energy, passion and creativity has commanded much respect and admiration from his kitchen team, whom he devotes time in developing.

In his free time Alejandro and his family are fans of the outdoors.  When not busy whipping up an asado(Argentinian BBQ cooking style) with family and friends, Alejandro enjoys snowboarding, fishing, camping, golf and tennis.

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