Our Featured Chefs

Wolfgang Puck Four Seasons Bahrain Bay

Wolfgang Puck FI

Wolfgang Puck Four Seasons Bahrain Bay With restaurants across the world, a stack of best-sellers, Hollywood’s favourite, multi-award winning Michelin-starred chef Wolfgang Puck has brought his unquestioned talents, passion for quality and experienced team to the striking 68-storey Four Seasons Bahrain Bay; the executive chefs have been with chef Wolfgang for many years ensuring that ... Read More »

Vineet Bhatia Gulf Hotel

03-03-2011 Taste of Dubai

Vineet Bhatia Gulf Hotel Since starting his career and the Oberoi in Mumbai, chef Vineet Bhatia hasn't looked back; quickly earning the accolade as the first chef to win a coveted Michelin star for Indian cuisine. Since venturing out on his own Bhatia’s deft hand and unique blend herbs and spices has elevated traditional Indian ... Read More »

Oliver Glowig Ritz-Carlton

Oliver Glowig 3

Oliver Glowig Ritz-Carlton Chef Oliver Glowig earned his first Michelin Star at the ‘Acquarello’ restaurant in Munich in 2001 before departing to follow his passion for Italian food at the Capri Palace on Italy’s Amalfi coast. In 2010 this accomplished chef set his sights on Rome to showcase his unique take on classic Italian cuisine, ... Read More »

Ben Small CUT and CUT Lounge by Wolfgang Puck

Ben Small Cut by Wolfgang Puck

Ben Small CUT and CUT Lounge by Wolfgang Puck Chef Ben Small graduated with a Bachelor’s degree in Hotel and Restaurant Management, and attended the Culinary Institute of America before starting his stellar career in California at Spago Beverly Hills, WP24 by Wolfgang Puck, Ritz-Carlton LA Live. Then he moved to Washington DC to work ... Read More »

Brian Becher Executive Chef, re Asian Cuisine

Brian Becher re Asian Cuisine

Brian Becher Executive Chef, re Asian Cuisine Chef Brian puts much of success down to his ‘Grandma’s kitchen’ where he used to watch her prepare meals for the entire family. It wasn't long before he developed a string passion for cooking. Chef Brian worked at Borgata in Atlantic City for six years, before arriving in ... Read More »

Stefano Andreoli Executive Chef, Four Seasons Bahrain Bay

Stefano Andreoli Four Seasons

Stefano Andreoli Executive Chef, Four Seasons Bahrain Bay Multi-lingual Chef Stefano knew that cooking was his true vocation at the tender age of 13, a decision that was not too popular with his father. Following culinary school in Italy, his career has taken him far and wide, amassing valuable experience with 27 different employers in ... Read More »

Michael Sang-Kyu Lee Meisei

Michael Meisei Amended

Michael Sang-Kyu Lee Meisei Chef Michael Sang-Kyu Lee is the Executive Chef and driving force behind the Asian fusion restaurant Meisei; he exudes a passion and commitment to authenticity, using only the best ingredients, beautiful materials and has over-riding respect for nature which has enabled him to create some of the finest culinary creations in ... Read More »

Noor Murad Development Chef Bushido

Noor Marud Bushido

Noor Murad Development Chef Bushido With a well earned Bachelor's Degree in Culinary Arts Management, Culinary Arts from the renowned Culinary Institute of America Chef & training at the Institute for Integrative Nutrition in New York City, Noor Murad worked as a private chef before bringing her many talents to Bushido as their Development Chef, ... Read More »

Yann Bernard Lejard Plums, Ritz-Carlton

Plums Chef Yann Bernard Lejard

Born in Paris Yann Bernard Lejard has worked in many Michelin starred restaurants and leading hotels across the world, gaining valuable experience and learning new techniques, which he brings to the table as Chef de Cuisine for the award-winning Plums Restaurant at the Ritz-Carlton

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Marwan Slim La Med, Ritz Carlton

Marwan Slim La Med

Lebanese born chef Marwan Slim gained extensive experience at many fine hotels and restaurants across the Middle East before becoming Chef de Cuisine at La Med in Bahrain’s Ritz-Carlton. He enjoys combining different styles and flavours of Arabic and Mediterranean cuisine; creating culinary art at its highest level.

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