Rani Permata
Oct 12, 2026
Four Seasons Hotel Jakarta Welcomes Acclaimed Culinary Leader Soner Alpkaya as Executive Chef
Internationally acclaimed culinary leader brings a world of experience,
craftsmanship, and cultural curiosity to Jakarta
Four Seasons Hotel Jakarta announces the appointment of Chef Soner Alpkaya as Executive Chef, ushering in a dynamic new chapter for the hotel's celebrated culinary programme.
Bringing more than a decade of experience across luxury hospitality, Michelin-recognised dining, and internationally acclaimed culinary destinations, Chef Soner arrives in Jakarta with a reputation for elevating dining into memorable, emotionally resonant experiences. His appointment reflects Four Seasons Hotel Jakarta's ongoing commitment to culinary excellence, innovation, and exceptional guest engagement.
In his new role, Chef Soner will oversee the hotel's entire culinary landscape, including Alto Restaurant & Bar, Palm Court, Nautilus Bar, La Patisserie, banquet operations, in-room dining, and bespoke dining experiences.
Born in Türkiye and shaped by an international career spanning Europe, Asia, the Caribbean, and the Marrakech North Africa, Chef Soner has built an impressive portfolio that combines refined technique with a deep appreciation for local culture and ingredients. Along the way, he has contributed to Michelin-starred dining experiences, led award-winning culinary teams, and directed large-scale operations serving discerning travellers, heads of industry, and global tastemakers alike.
Most recently, Chef Soner served as Executive Chef at one of Singapore's premier integrated luxury destinations, overseeing an extensive portfolio of restaurants, VIP dining experiences, and large-scale culinary events. His career has also taken him through some of the world's most respected luxury hospitality environments, where he developed a leadership style grounded in precision, creativity, and genuine hospitality.
Yet beyond the accolades and international accomplishments, what distinguishes Chef Soner is his belief that great dining is ultimately about connection.
"A memorable meal is never just about food," says Chef Soner. "It is about the people around the table, the stories being shared, and the emotions a dining experience creates. Those are the moments guests remember, and those are the experiences I strive to create every day."
Known for nurturing high-performing teams and fostering a culture of excellence, Chef Soner places equal importance on mentorship and collaboration. His culinary philosophy centres on respect for ingredients, attention to detail, and creating environments where talent can thrive.
His arrival in Jakarta also marks the beginning of a new personal culinary journey.
"Indonesia is one of the most exciting culinary landscapes in the world," he shares. "The depth of its regional cuisines, indigenous ingredients, and cultural traditions is extraordinary. I am eager to immerse myself in the local food culture, learn from it, and discover how those inspirations can help shape meaningful experiences for our guests."
For Samit Ganguly, General Manager of Four Seasons Hotel Jakarta, Chef Soner's appointment represents a significant milestone in the hotel's continuing evolution.
"Chef Soner brings a rare combination of international expertise, creative vision, and a genuine passion for hospitality," says Samit. "His global perspective, commitment to excellence, and appreciation for cultural authenticity align perfectly with our vision for Four Seasons Hotel Jakarta. We are delighted to welcome him and look forward to the extraordinary experiences he will create for our guests."
As Chef Soner begins this exciting new chapter, guests can look forward to a renewed focus on ingredient-led cuisine, elevated dining experiences, and thoughtful culinary storytelling. Guided by a spirit of discovery and an unwavering commitment to excellence, he is set to further strengthen Four Seasons Hotel Jakarta's position among the region's most compelling luxury dining destinations.
Luxury, after all, is not simply about what is served on the plate. Under Chef Soner's leadership, it is about creating moments that linger long after the final course has been enjoyed.
