Christophe Truchet has been appointed Chef de Cuisine at Four Seasons Hotel Atlanta, where he will oversee the culinary programmes for both Brasserie Margot and Bar Margot. The French-born chef brings more than two decades of international experience spanning Michelin-starred restaurants and luxury hotels across Europe, Asia and the United States.
Truchet developed his culinary passion early, shaped by time spent alongside his mother in the kitchen and working on his father’s family farm in France. That formative connection to ingredients and provenance instilled a lasting respect for craftsmanship and seasonality that continues to define his approach. He studied at Lycée François Rabelais in Lyon, earning a Bachelor’s Degree in Culinary Arts, before spending the following decade refining classical French technique in some of the country’s most respected kitchens.
His career trajectory includes positions at several Michelin-starred establishments. He worked at Le Bristol Paris, the five-star palace hotel home to four Michelin stars across its restaurants, including the celebrated three-star Epicure. He also gained experience at La Chèvre d’Or, the two-Michelin-starred restaurant perched above the Mediterranean in Èze on the French Riviera, as well as La Villa Archange and L’Amaryllis.
Truchet’s international journey took him to Pudong Shangri-La Shanghai before moving to One&Only The Palm Dubai, where he collaborated with Yannick Alléno, one of France’s most decorated chefs. STAY by Yannick Alléno at One&Only The Palm currently holds two Michelin stars in the Dubai Michelin Guide.
In the United States, Truchet spent nearly six years with Hilton and Waldorf Astoria properties. He joined Waldorf Astoria Atlanta Buckhead in 2019 as Executive Chef, having previously served as Executive Sous Chef at Waldorf Astoria Beverly Hills. At the Beverly Hills property, he assisted with day-to-day operations for two restaurants – Jean-Georges Beverly Hills and The Rooftop by JG – while overseeing the main kitchen and menu development for special events. More recently, he held culinary leadership positions in Atlanta’s corporate dining sector.
In his new role, Truchet leads day-to-day culinary operations across both restaurant concepts, guiding their continued evolution while reinforcing a shared French brasserie foundation. His focus centres on execution, consistency and mentorship, supporting the kitchen team on the line while maintaining guest-centric standards.
Nancy Chacon, General Manager of Four Seasons Hotel Atlanta, said Chef Truchet brings a confident, grounded leadership style to the kitchen. She noted he understands that memorable dining experiences start with simple, thoughtful details, respecting the fundamentals of cooking and using the freshest ingredients.
Truchet joins an established culinary leadership team that includes Executive Pastry Chef Eric Snow, whose refined bread and pastry programme remains a defining element of the Brasserie Margot experience. Snow, who brings more than 20 years of experience from destinations including the Oak Room at the Plaza Hotel in New York and Alain Ducasse at the Essex House, developed the restaurant’s house-made baguettes and signature tableside desserts.
Brasserie Margot opened in December 2024 as a contemporary interpretation of a classic French brasserie, offering reimagined French dishes in an art deco-inspired setting. The restaurant joins Bar Margot, a cocktail-driven collaboration with restaurateur Ford Fry that has operated at the hotel since 2015. Together, the two venues create a seamless progression from dining to drinks.
Four Seasons Hotel Atlanta is a 19-storey luxury property in the heart of Midtown, offering 244 guest rooms and suites with commanding views of the city skyline. Located steps from the High Museum of Art and Piedmont Park, the hotel features a full-service spa, modern fitness centre and indoor saline pool. The property has long been positioned as one of Atlanta’s premier luxury destinations, competing with properties including the Waldorf Astoria in Buckhead and The Whitley in Midtown.
