AD: Four Seasons Nile Plaza Welcomes Michelin-Star Experienced Chef

Something’s simmering at Four Seasons Hotel Cairo at Nile Plaza, and it’s not just the beurre blanc. Somewhere between the sizzle of butter and the hum of conversation, Chef Gerald Genson—the hotel’s new Executive Chef—is at work, his name already carrying the scent of Michelin-starred restaurants from Nice to Kuala Lumpur and, now, to Cairo.

Born on the sun-soaked French Riviera, Genson brings an effortless precision softened by warmth and wanderlust—the kind of calm confidence that comes from two decades spent mastering his technique cuisine across the fine kitchens of Michelin-starred restaurants like Le Chabichou and Le Mas du Langoustier, and luxury hotels including Mandarin Oriental Kuala Lumpur and Park Hyatt Shenzhen.

Now in Cairo, he finds inspiration in unexpected places—the earthy tang of molokhia, the sweetness of dates, the bustle of the city’s morning markets.

“French cuisine is my foundation,” he says. “but what excites me most is discovering new flavours and finding ways to elevate the dining experience.”

Under his watch, the hotel’s restaurants are shifting gears—a dining scene that feels global yet grounded and the kind of slow-burn indulgence that makes you sit back, sip your wine, and realise that maybe a French foundation tastes even better on the Nile.