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Numbers of Nights: 1

Number of Rooms: 1

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Adults

Children (0-18 yrs)

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Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

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Room 4:

Adults

Children (0-18 yrs)

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To add more than 4 rooms, please call 90 (212) 381 40 00. Toll Free Telephone Numbers By Country

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We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

If you require assistance, please contact the Hotel directly at 90 (212) 381 40 00 or our Toll-free numbers by country .

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Four Seasons Hotel

Istanbul at the Bosphorus

Local Time

Local Temperature

17 °C / 63 °F

Executive Chef

Sebastiano Spriveri

Sicilian-born Sebastiano Spriveri first joined Four Seasons in Milan in 1995, 10 years into his culinary career. He spent five years at the Hotel, training under Chef Sergio Mei and assisting him during his “Creative Cuisine” lessons at the Istituto Superiore di Arti Culinarie Etoile at Sottomarina di Chioggia, Italy.


Spriveri left the Hotel in 2000 to become Executive Sous Chef atFour Seasons Hotel Cairo at The First Residence before moving to the company’s property in London's Canary Wharf as Executive Chef. He returned to Milan in 2006 as Mei’s right-hand man.

“Having been out in the field as Executive Chef, it was great to return to work with Sergio from a different perspective,” Spriveri says. Although unusual to take a step back to Executive Sous Chef, he saw the opportunity to align himself in a different way with his mentor and friend, and to work together to take the Hotel’s culinary offerings to a new level: “We only need to look in the eyes to understand one another,” he explains. “It is rare to find such a partnership in the kitchen.”


Decisive and dynamic, Spriveri is a great supporter of a return to traditional cooking to honour the flavours that first brought Italian cuisine to the attention of the world. He is also a great advocate for continued learning within the kitchen.

After his time in Milan, he joined Four Seasons in Istanbul on the shores of the Bosphorus in 2013 as Executive Chef. With many projects in his mind about the restaurant and catering facilities, he is leading his new culinary brigade in the city of two continents.


"Respect of the product and of the produce; this is my principal, my priority," Chef Spriveri continues. "A new chapter of life began here in Istanbul. I’m hungry for learning and knowledge, and find inspiration every day walking along the Bosphorus and looking across to the other side of the city. The Grand Bazaar spice market has introduced me to local flavours, tastes and touches. I want to bring all my experience to inspire myself in creating new ideas. I like to change things, and what is important for me is to apply my personality and creative way of doing things."


"I would like to leave people with memories, and that they are special and part of our family."

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