Having begun his journey in some of Europe’s finest kitchens and refined his craft alongside renowned Michelin-starred chefs, Executive Sous Chef Francesco Acquaviva now leads the team at Four Seasons Hotel Bahrain Bay. He shares his culinary vision for the property, the inspiration behind his signature dish and his favourite ingredient!

Having worked across some of Europe and Asia’s leading kitchens, what are you hoping to bring to Four Seasons Hotel Bahrain Bay?
One of the greatest lessons I’ve learnt from working across different countries is that exceptional cuisine is not about complexity, it’s about creating emotion. At Four Seasons Hotel Bahrain Bay, I want to bring a style of cooking that combines European precision, Asian influences and the incredible ingredients Bahrain has to offer. My goal is to create dishes that feel elegant yet approachable, while giving guests an experience that is memorable, surprising and deeply connected to the destination.

You’ve worked alongside some of the world’s most respected chefs, including Heston Blumenthal and Heinz Beck. What are the biggest lessons you’ve taken from those experiences?
Working with chefs such as Heston Blumenthal and Heinz Beck taught me that excellence is never accidental. Despite their very different styles, they share an obsession with detail, a deep respect for ingredients and an unwavering commitment to the guest experience. The most important lesson, however, was understanding that technique alone is not enough. Great cuisine needs personality, emotion and authenticity. That balance continues to shape the way I cook, create and lead my team today.

What is your favourite local ingredient to work with, and why?
If I had to choose one, it would be black lemon, an ingredient deeply rooted in the region’s culinary heritage. It is incredibly simple, yet it carries so much character. It brings depth, freshness and complexity in a way that feels uniquely connected to the region. I also love working with saffron for its elegance and aroma. Both ingredients tell the story of Bahrain’s culinary heritage, and I enjoy presenting them through a contemporary lens, while preserving their authenticity.

Can you share the inspiration behind your signature dish at Four Seasons Hotel Bahrain Bay, and what makes it special to you?
The inspiration behind my Eggplant Ravioli is deeply rooted in my Italian heritage and my belief that the most memorable dishes are often the simplest. Growing up in Italy, summer was synonymous with exceptional produce, sun-ripened tomatoes, garden vegetables and moments shared around the table with family and friends. This dish is my tribute to those memories.
The homemade ravioli is filled with delicate eggplant and complemented by a rich tomato fondue and refined Parmesan textures, creating a balance of flavour, texture and elegance. While the ingredients are humble, the technique and attention to detail reimagines them into something contemporary and memorable.
For me, what makes this dish particularly special is that it captures the essence of Italian cuisine: respecting the integrity of each ingredient and allowing it to speak for itself. It is a celebration of seasonality, authenticity and the joy that great food brings. Every bite is designed to evoke the warmth and happiness of an Italian summer while delivering the refined dining experience that guests expect at Four Seasons Hotel Bahrain Bay. ✤