La Capitale at Four Seasons Hotel Amman is celebrating its tenth anniversary with a new chef and four evenings of special dining. The French brasserie will serve its anniversary dinner menu from 17 to 20 November 2026. Sacha Enjalbert joins as Chef de Cuisine as the restaurant enters its second decade.
Since opening in 2016, La Capitale has welcomed Amman residents and international visitors for business lunches, celebrations and meals with friends. The anniversary recognises the kitchen and dining room teams who helped make the brasserie a regular meeting place in Jordan’s capital.
Four November Evenings Mark the Anniversary
The special dinner menu gives diners a chance to mark the occasion at the restaurant itself. The four-night run also gives visitors who are already in Amman a dining event to build into their November itinerary.
Enjalbert arrives with a brief to bring a fresh culinary perspective while building on the restaurant’s French brasserie traditions. His appointment comes after a decade in which the kitchen developed its own experience of serving local diners and hotel guests.
The anniversary also offers a moment to look at how that experience accumulated. Several team members worked elsewhere in the hotel before taking on senior roles associated with La Capitale. Their careers show how the restaurant drew on talent developed within Four Seasons Hotel Amman.
Khalid Ballout Helped Shape the Kitchen
Jordanian chef Khalid Ballout joined Four Seasons Hotel Amman in 2012, four years before La Capitale opened. He worked across several hotel restaurants before joining the brasserie as Junior Sous Chef.
At La Capitale, Ballout worked with the French chefs who led the kitchen and learned the techniques behind its menu. He advanced to Sous Chef and became Chef de Cuisine in 2022.
His progression gave the restaurant continuity as the kitchen changed hands. The standards he learned under earlier chefs carried into later service through his work and that of the wider team. Enjalbert now joins a restaurant with a decade of experience serving guests in Amman.
Jordanian Flavours Inform the Pastry Kitchen
Executive Pastry Chef Anas Al Qusairi joined the hotel in 2008 as an Assistant Pastry Chef. He progressed to become its first Jordanian Executive Pastry Chef, bringing nearly two decades of hotel experience to the anniversary.
Al Qusairi draws on flavours and ingredients from his Jordanian heritage in his dessert work. Pastry gives the French brasserie another way to reflect the city where it operates.
That connection also gives culinary travellers a reason to pay attention to the people behind the menu. A meal at the hotel can introduce visitors to the work of chefs who developed their careers in Amman.
Familiar Service Keeps Guests Coming Back
Restaurant Manager Zaid Alamat and his service team have built relationships with diners over repeated visits. Remembering a preferred table or recognising a familiar face helps make the room feel welcoming during a business lunch or a personal celebration.
Those details carry particular weight in a hotel restaurant serving both residents and people passing through the capital. A first-time visitor may encounter La Capitale on a short trip, while a local guest may associate the same dining room with years of gatherings.
Four Seasons Hotel Amman General Manager Till Klauss highlighted the contributions of Ballout, Al Qusairi, Alamat and their colleagues. He also acknowledged the returning diners who have made the restaurant part of their own occasions.
A French Brasserie With Roots in Amman
For visitors exploring Jordan’s luxury dining scene, La Capitale offers a French brasserie shaped by the people who work and dine there. Its kitchen brings together techniques passed down by successive chefs and pastry influenced by Jordanian ingredients.
The hotel setting also connects the restaurant with several kinds of travel. A business visitor can use it for a lunch meeting, while a leisure traveller can make dinner part of an evening in the capital. Residents bring another rhythm to the room through regular visits and celebrations.
Enjalbert’s arrival puts the next menu chapter in focus. For diners visiting from 17 to 20 November, the anniversary dinner is the first occasion on the calendar to mark that change alongside the team that built the brasserie’s reputation.
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