Stefano Andreoli Appointed New Executive Chef at Four Seasons Hotel Riyadh at Kingdom Centre

Canada, Toronto. February 18, 2021

Four Seasons Hotel Riyadh at Kingdom Centre Saudi Arabia welcomes Stefano Andreoli as its new Executive Chef, overseeing the Hotel's culinary experience, including the Lobby Lounge, Elements, The Grill, In-Room Dining, Catering and Banqueting for special events.

Born in Brescia, in northern Italy, Andreoli's passion for cooking came from "madre," whom he, the youngest of four, watched in the kitchen while he was growing up. He says he can remember every item his mother cooked, the passion and love she put into the process, and the way she used only products that were in the market at the time.

By the age of 13, he knew what he wanted to do and following culinary school in Italy, his career took him to different corners of the world. He started his journey with Four Seasons as opening Sous Chef in the Maldives at Landaa Giraavaru in 2006, then as opening Senior Sous Chef in Mauritius two years later, landed in Singapore as Senior Sous Chef in 2009, became opening Executive Sous Chef in Guangzhou, China in 2011, then Executive Chef at Four Seasons Hotel Bahrain Bay in 2014, followed by a role as Director of Culinary Operations in 2018, based at Four Seasons Hotel Cairo at Nile Plaza and overlooking other Four Seasons properties in Egypt.

Not only an expert in his craft, Chef Andreoli is also a great teacher. His ability to involve his culinary team in the preparation, cooking, garnishing and presentation of the food to the highest standards ensures expanding their culinary horizons to continue creating unique experiences through food for locals and Hotel guests.

"I am very excited to be working with the whole team at Four Seasons Hotel Riyadh," says Andreoli. "I look forward to introducing new and innovative concepts that will keep people talking about the Hotel venues."

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Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.