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Four Seasons Hotel Bahrain Bay is hoping to get a slice of the kingdom’s hospitality action with the opening of its two signature restaurants and a lounge bar, writes Stan Szecowka.
Following a soft opening, the new five-star property staged one of the largest launch events the island has ever seen with acclaimed chef and restaurateur Wolfgang Puck on hand to unveil his concept offerings.
Around 1,000 guests were cleverly shepherded in colour-coded groups around the H-shaped landmark skyscraper last Wednesday evening which includes 273 rooms and suites anchored on resort-like grounds on a private man-made island in Manama.
Chef Puck was on hand to usher in what the hotel says is Bahrain’s ‘new era’ as a global culinary destination, conducting the show and cutting the steak at CUT and CUT Lounge, led by Executive Chef Ben Small. Visitors also tasted the fare and ambiance of a Moroccan-inspired Blue Moon Lounge; and the first ever re Asian Cuisine with Executive Chef Brian Becher at the helm.
With his restaurants already creating a storm on the international culinary scene at London’s Park Lane and Dubai, restaurateur Puck told an audience of invited guests and members of the media, that he thought the Bahrain offering was a cut above the rest.
“I think these restaurants are aspirational, something to look up to whether it’s a place to enjoy a great meal in a beautiful restaurant or hang out with friends, or stay for the weekend,” he said.
“I think it’s a whole package. We, in the hospitality business focus on food, service and the environment. You mix these three together and you can make people happy. If the food is great but the environment is not right, if it’s not clean or the service is not good then it’s not enough and people will not come back. We rely on customers coming back to our restaurants all the time.
“People come to us because they know our brand. I think we provide really great hospitality. I could eat a simple grill steak but if the waiter is friendly and the hostess is really nice then everything is even better and I would come back. It doesn’t have to be complicated or overly fancy. So what we want in our restaurants is for people to feel comfortable. It’s not a snooty service. People here are very polite and friendly.”
Following a series of star-studded opening ceremonies and parties, general manager Greg Pirkle and his team – numbering nearly 600 – are now welcoming their first guests.
