Four Seasons Hotel Bahrain Bay has announced the appointment of Hyung Gyu Kim as the executive chef.
With over 10 years of experience in the industry, the most recent being executive chef at W Hotel Doha, Hyung Gyu will now overlook all the culinary operations at Four Seasons Hotel Bahrain Bay.
A seasoned chef Kim learned the ropes at Le Cordon Bleu London and then proceeded to work in the kitchens of the Corinthia Hotel and Jumeirah Hotel London.
At Four Seasons Hotel Bahrain Bay, Chef Kim will lead a team of nearly 60 employees and head an upcoming lounge project, set to be unveiled this summer.
“Chef Kim joins us at an exciting time here in Bahrain,” says Richard Raab, general manager, Four Seasons Hotel Bahrain Bay.
“An extensive white sand beach project is currently underway at the hotel, culminating in the launch of our brand new food and beverage product this summer. Kim’s wide culinary experience has put him in good stead for overseeing this milestone project, including developing relationships with local Bahraini artisans and putting in place a series of menus and signature dishes. We are pleased to have him on board,” he added.
In addition to the launch of the new beach and pool lounge, Four Seasons Hotel Bahrain Bay also be unveiling changes to its In-Room Dining culinary offerings, along with the launch of a completely new menu and afternoon tea at the lobby café Bay View Lounge.