Four Seasons will unveil more than a dozen new culinary concepts globally in 2015
Four Seasons will unveil more than a dozen new culinary concepts globally in 2015
New hotels introduce new ideas to new destinations, while long-established Four Seasons hotels and resorts shake things up with new restaurants and bars
Toronto, Canada, 2015-4-13 — /Travel PR News/ — In 2015, Four Seasons will unveil more than a dozen new concepts globally from Japanese robata to modern Mexican dining, poolside cocktails lounges to interactive culinary experiences, and regional Italian to French cuisine with a Japanese twist. The only things Four Seasons restaurants and lounges have in common are an obsessive commitment to quality and unwavering passion for service.
“We believe that every dining experience at a Four Seasons hotel or resort – anywhere in the world – should be relevant, fun, connected with the community and serve incredible food,” says Guy Rigby, Vice President of Food & Beverage, Americas at Four Seasons. “We create concepts that appeal both to the international traveller staying with us, and the local resident who’s looking for an exceptional meal or a drink with friends or colleagues.”
Several openings introduce partnerships with visionaries of the culinary world or an extension of an ongoing collaboration, including those with Nobu Matsuhisa and Wolfgang Puck.
“We also harness the deep talent of our own brigade, from Michelin-starred chefs such as Christian Le Squer andDirk Gieselmann to the hundreds of line cooks, pastry chefs, mixologists and sommeliers who each bring their own international experiences and passions to our menus,” says Gianluca Sparacino, Director of Food & Beverage, Europe, Middle East and Africa.
“Our focus is on restaurant and bar concepts that resonate with local customers, which translates into an energy and authenticity of great appeal to the global traveller as well,” says Nicolas Kurban, Vice President of Food & Beverage, Asia Pacific.
So whether with fork, chopsticks, steak knife or cocktail shaker, get ready to tuck into a meal to remember at these new restaurants and bars around the world – and whet the appetite for what’s to come in 2015.
Trip Planner: Openings in 2015
Manama, Bahrain – Eight dining options at the new Four Seasons Hotel Bahrain Bay include two restaurants and two bars by celebrity Chef Wolfgang Puck: CUT by Wolfgang Puck and CUT Bar & Lounge, re Asian Cuisine | Wolfgang Puck and Blue Moon Lounge | Wolfgang Puck, all designed by Los Angeles-based Waldo Fernandez. Additional outlets overseen by Executive Chef Stefano Andreoli are Vento for poolside Italian fare (also designed by Waldo Fernandez), the international buffet at Bahrain Bay Kitchen, the chic poolside Azure for snacks and shisha, and the Bay-View Lounge – the latter three designed by Pierre-Yves Rochon. Now open.
Johannesburg, South Africa – At the new Four Seasons Hotel The Westcliff Johannesburg, Flames is firing up the BBQ for the uniquely local braai. At View, diners might not know where to look thanks to the lively show kitchen, panoramic Joburg views, and the fabulous food on their plates by Executive Chef Dirk Gieselmann and his team. Now open.
Tokyo, Japan – Four Seasons Hotel Tokyo at Marunouchi unveils MOTIF RESTAURANT & BAR, a vibrant new lifestyle concept overlooking Tokyo Station. Culinary advisor and three Michelin star Chef Hiroshi Nakamachi introduces a singularphilosophy that bringsa “cuisine of truth”: a French-style reverie of clean, intense flavour and artful presentation using the highest quality, freshest ingredients from Hokkaido. Guests are led on a journey through three different atmospheric experiences: the Living Room for hand crafted cocktails; the Gastronomic Gallery,an interactive culinary experience; and the sophisticated but relaxing Social Salon for dining. Designer is Hong Kong-based architect André Fu of Design studio AFSO. Opening April 16, 2015.
Doha, Qatar – The highly anticipated Nobu Doha is ensconced in a dramatic Rockwell Group-designed three-tier pavilion floating above the Arabian Sea at Four Seasons Hotel Doha, with Chef de Cuisine Andrew Bozokileading the kitchen team. The restaurant will be the first and only of its kind located at a Four Seasons in the Middle East region, opening in partnership with Chef Nobuyuki “Nobu” Matsuhisa. Opening mid-April 2015.
Budapest, Hungary – Located at the foot of the Chain Bridge, Four Seasons Hotel Gresham Palace Budapest is set to introduce a new indoor-outdoor brasserie and bar concept in the heart of the city. Kollázs, meaning collage in Hungarian, will bring together food and drink in a lively atmosphere within a 1910s and 20s artistic aesthetic in keeping with the historic building’s Art Nouveau design. Opening soon.
Seattle, USA – Four Seasons Hotel Seattle will debut a new concept in partnership with award-winning local Chef Restauranteur Ethan Stowell. Opening 2015.
Bogota, Columbia – At the newly restyled Four Seasons Hotel Bogota, a Japaneserobata and sushi restaurant will introduce a chic new dining experience to the city, and at Four Seasons Hotel Casa Medina Bogota, the former La Trattoria is being reimagined as a Spanish restaurant and tapas bar within a serene courtyard. Designer is Saul Sasson. Anticipated hotel openings in mid to late 2015.
Seoul, Korea – The new Four Seasons Hotel Seoul plans a wide array of dining experiences, including two signature Asian restaurants by renowned Hong Kong architect André Fu – one featuring Cantonese and regional Chinese cuisine, and the other offering Japanese culinary arts, including sushi, seafood and seasonal produce. Five additional restaurants and bars will include a modern Italian trattoria, a marketplace food hall-style restaurant, and a speakeasy-style bar and cocktail lounge, all designed by New York-based AvroKO.Opening in September 2015.
Mexico City, Mexico – Four Seasons Hotel México DF celebrated its 20th anniversary in 2014 with the announcement of a complete hotel renovation, including the introduction of several new dining concepts, with Executive Chef Edgar Kano leading the kitchen team: a modern Mexican dining destination, an Italian restaurant by renowned Gruppo Becco, and a French patisserie, as well as a restyling of the popular El Bar. Anticipated opening mid to late 2015.
Casablanca, Morocco – Executive Chef Thierry Papillier will lead the culinary team at the new Four SeasonsHotel Casablanca, with three new concepts planned, including the modern French brasserie and bar BLEU,MINT lobby lounge for light fare, and poolside bar and grill LATITUDE 33 featuring live music overlooking the sea. Designers are EDG and GA International. Anticipated hotel opening in late 2015.
Taste by Four Seasons is the brand’s virtual kitchen table – featuring Four Seasons chefs, sommeliers and mixologists beyond the walls of its hotels and resorts, delivering their unparalleled expertise directly to travel and food enthusiasts through news, recipes and more. To join the conversation, follow #FSTaste on social media.
PRESS CONTACTS
Laura Fairweather
Manager, Corporate Media Relations
1165 Leslie Street
Toronto, Ontario M3C 2K8
Canada
PRSM@fourseasons.com
@FourSeasonsPR
1 (416) 441-4233
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Four Seasons will unveil more than a dozen new culinary concepts globally in 2015
