Four Seasons Unveils New Culinary Concepts


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. 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.  

Already opened

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.

At the new Four Seasons Hotel The Westcliff Johannesburg, Flames is firing up the BBQ for the uniquely local braai. View features a show kitchen, panoramic Joburg views, and the fabulous food by executive chef Dirk Gieselmann and his team.

At the Four Seasons Hotel Tokyo at Marunouchi, the MOTIF RESTAURANT & BAR (pictured) launches a new lifestyle concept overlooking Tokyo Station. Culinary advisor and three Michelin star Chef Hiroshi Nakamachi introduces a singular philosophy that brings a “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.

The highly anticipated Nobu Doha, in Qatar, 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 Bozoki leading the kitchen team. The restaurant is 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 later in 2015

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. 

Four Seasons Hotel Seattle will debut a new concept in partnership with award-winning local Chef Restauranteur Ethan Stowell.

At the newly restyled Four Seasons Hotel Bogota, a Japanese robata 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. 

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.