CHIC Eats
FOUR SEASONS HOTEL BAHRAIN BAY is Manama’s fine dining epicentre with multiple concepts being curated. JAYNE GREEN speaks to the wonderfully humble Celebrity Chef, WOLFGANG PUCK, about the long-standing relationship that both these iconic figures wholeheartedly share.
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ou’re a Michelin-starred chef and internationally renowned restaurateur. Do you feel any pressure with such acclaimed titles? The pressure I feel every day is not about the Michelin Guide but that of the customer who I want to feel special so that they feel that they want to come back. That’s the biggest pressure and it’s what I teach everyone who is working with me. We aim to make people feel comfortable in our restaurant and feel like family. Why is it important to keep not only your ingredients fresh, but, your dining concepts? I really believe there has to be an evolution. We can’t simply do the same thing over and over again. I do like to maintain some tradition but mix it with innovation. I like to say that tradition mixed with innovation makes a good cake! Why has the Middle East been an area of great interest for the WP Fine Dining Group? When we started in London around 8 years ago a lot of people were visiting from the Middle East and saying to us “You must open a restaurant in the Middle East - in Dubai”, and we did and after Dubai we opened further restaurants in Bahrain and Doha. Bahrain has become my favourite as the people are so welcoming and make you feel like you are one of the family. 64
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