Four Seasons Hotel Tianjin welcomes Yeoh Chin Foong as its new Executive Chef, overseeing the hotel’s culinary teams and setting the direction and standards for its culinary offerings.
Originally from Pangkor Island, Malaysia, Chef Yeoh brings more than two decades of luxury hospitality experience, along with a culinary perspective shaped by kitchens and cultures across Asia and the Middle East.
For him, cooking has always been as much about creating connections as it is about technique.
Chef Yeoh began his culinary career in Singapore at JAAN, now a two-Michelin-starred restaurant, where rigorous fine-dining training built a strong technical foundation and broadened his understanding of the profession.
His career has since taken him to Dubai, Singapore, Taipei and Shanghai, with experience at some of the world’s most distinguished luxury hotels, including Raffles Singapore, Mandarin Oriental, Taipei and Burj Al Arab in Dubai.
His time at Burj Al Arab proved particularly formative.
Chef Yeoh became the hotel’s first Asian Executive Sous Chef and was also selected to prepare private dinners for members of Dubai’s royal family.
Working across some of the world’s most culturally diverse cities has shaped his approach to cooking: bringing the depth and variety of Asian ingredients together with the precision of Western culinary techniques to create dishes layered with flavor yet balanced on the palate.
“There are no inherently good or bad ingredients. What matters is whether the ultimate flavor connects with the guest,” says Chef Yeoh.
For him, a dish is only truly complete when it brings a smile to the person enjoying it.
At Four Seasons Hotel Tianjin, he plans to draw on the local culinary landscape while introducing ideas gathered throughout his international career, creating dining experiences that are refined, imaginative, and relevant to local guests and international travelers alike.
Away from the kitchen, Chef Yeoh is an avid traveler and guitarist.
Whenever he arrives in a new city, he seeks out neighborhood eateries and local flavors, collecting ideas along the way.
Spices, techniques, and ingredients discovered on his travels often find their way back into his cooking, becoming fresh sources of inspiration.
Chef Yeoh now brings this cross-cultural perspective and genuine passion for food to Four Seasons Hotel Tianjin, opening a new culinary chapter defined by thoughtful creativity, unexpected connections, and comforting warmth.
[All images courtesy of Four Seasons Hotel Tianjin]
