We met with celebrated Chef Wolfgang Puck at Four Seasons Hotel Bahrain Bay, as he delves into the creative origin of his Bahrain culinary venture, offers us a glimpse into the sophistication of his distinctive restaurants, and unveils his ambitious plans for future expansion in the Middle East.
“Our goal is to provide an exceptional experience, not just excellent food.”
YOUR JOURNEY HAS BEEN INSPIRING FOR MANY. CAN YOU SHARE WITH US THE STORY OF HOW YOUR BAHRAIN OPERATION CAME TO BE AND WHAT INSPIRED YOU TO CHOOSE BAHRAIN?
It was about eleven years ago when I first visited Bahrain. At that time, the area where the hotel now sits was just being developed. I was approached by Four Seasons Hotel Bahrain Bay and initially it was suggested that we open an establishment here similar to our Spago restaurant in Maui. But, eventually we decided to launch a CUT and re/Asian restaurant upstairs. It’s the only one of its kind here in the Gulf. We started our first Asian restaurant, Chinois, in Santa Monica, California, 40 years ago, which is still operational. re/Asian restaurant in Bahrain is a continuation of that original concept, offering authentic Asian cuisine.
HOW HAVE THE PRINCIPLES OF INNOVATION AND QUALITY BEEN APPLIED IN YOUR BAHRAIN OPERATION, AND WHAT SETS IT APART FROM OTHER SIMILAR BRANDS IN THE REGION?
For us, it’s all about the team. Brian and Pierre in the kitchen, Fabio the manager, and Rumena, the manager at re/Asian, have been with me since the opening. We maintain a special culture that emphasizes consistency, thanks to our long-term staff. Unlike other places that frequently change chefs and managers, we focus on maintaining our service quality and culture with our long-term team members, offering top-notch hospitality and also procuring the best ingredients.
SUSTAINABILITY AND SOURCING LOCAL INGREDIENTS ARE CRUCIAL GLOBALLY. HOW HAVE YOU INCORPORATED THESE PRACTICES IN BAHRAIN?
Our chefs and the Sushi Chef, Kiyoshi, regularly visits the local fish market to select the best fish. We also collaborate with local farmers for vegetables, especially during the cooler months. In summer, it’s a bit challenging due to the heat, but we strive to use local ingredients as much as possible, like the delicious figs from a local grower that we use in our pastries.
THE BAHRAIN CULINARY SCENE IS VIBRANT AND DIVERSE. HOW DO YOU ENSURE YOUR OFFERINGS STAND OUT WHILE CATERING TO THE LOCAL PALATE AND MAINTAINING YOUR SIGNATURE STYLE?
We incorporate local flavors and spices into our menu but always stay true to our core identity. The menu is slightly tailored to fit the local clientele, ensuring we offer a unique experience that reflects both our brand and Bahrain’s culinary preferences.
WHAT ARE YOUR FUTURE PLANS FOR EXPANDING YOUR CULINARY FOOTPRINT IN BAHRAIN OR THE MIDDLE EAST? ARE THERE ANY NEW PROJECTS WE SHOULD LOOK FORWARD TO?
We’re exploring opportunities in Dubai and other parts of the Middle East. Our operations in Bahrain will serve as the base for any future expansions in the region.
LOOKING BACK AT YOUR JOURNEY IN BAHRAIN, WHAT DO YOU CONSIDER
YOUR GREATEST ACHIEVEMENT WITH THIS OPERATION?
I believe our greatest achievement is the strong base of regular local guests we’ve built. While we welcome hotel guests and visitors, our focus is on serving the local community first. It’s important
for us to be seen not just as a tourist spot but as a dining destination for the locals as well.
AND HOW DO YOU ENSURE THAT EVERY GUEST HAS A MEMORABLE EXPERIENCE?
Our goal is to provide an exceptional experience, not just excellent food. We aim to create an atmosphere where guests feel special, ensuring they share their positive experiences with others. It’s about the whole dining experience, from the service to the ambiance and the quality of the meal.
