Four Seasons Beirut expands culinary team
Beirut, July 3, 2010
Four Seasons Hotel Beirut has appointed four new executive chefs, a hand-picked team of top talent who will work together to create new menus and exclusive signature dishes.
The hotel has named Giancarlo Gottardo as executive chef, Charles Azar as executive pastry chef, and Dwayne Krisko and Sotiris Katirtsigianoglou as executive sous chefs.
“The team collectively represents a significant pool of talent and experience and they will be working very closely on culinary creations that offer our guests a dining experience to remember,” said Stefan Simkovics, general manager Four Seasons Hotel Beirut.
“We take great care in ensuring that we hire top-of-the-line talent as Beirut represents an increasingly competitive gastronomical scene, with highly discerning and sophisticated clientele who recognize and expect the very best,” he added.
“Cooking and painting are very similar. Both demand the same levels of artistic energy, passion and desire,” said Giancarlo Gottardo, who has acquired skills through his experience in Italy and the US.
Charles Azar arrives with over 18 years of experience in several fine-dining restaurants with leading hotel chains.
Dwayne Krisko, a member of the American Culinary Federation (ACF), has 11 years of experience in heading the banquet kitchen, while Sotiris Katirtsigianoglou brings with him more than 14 years of international experience, having served as a chef in Greece, Maldives, Bahrain, and France. – TradeArabia News Service