All Food and Drink
Culinary Experiences
![Elements' outdoor patio outfitted with rattan chairs, wood tables and a blue-and-white patterned floor, all overlooking the park with the city in the distance]()
Elements Terrace
Experience a mini urban oasis with lush green views overlooking Al Shaheed Park – the largest urban park in Kuwait – as well as the Hotel’s beautiful outdoor pool. The perfect setting for gatherings with friends from 7:00 am until 4:00 pm daily, our relaxed outdoor area features park views as well as plants, trees and greenery dotted among its own stylish bar tables, dining tables and cushioned seating.1 / 4
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Discover Your Local Masterdish
Created with artistry, driven by taste and enriched by connection. Reunite with loved ones over Black Cod served with a yellow den miso glaze and ginger sprouts – a culinary Masterdish created by Executive Chef Thierry Papillier. Available in Sintoho the Black Cod gets its unique charred flavour from being finished on the restaurant’s robata grill.2 / 4
![A series of lanterns illuminating the steps into a private bungalow]()
Private Cabana Experience by the Pool
Dine in an outdoor resort-style private Cabana from sunrise to midnight. Price starts at KWD 50 per person for breakfast and at KWD 75 per person for lunch and dinner. Dining: 9:00 AM – 12:00 Midnight3 / 4
![Illuminated outdoor patio sitting area with architectural designs on surround building.]()
Day to Night Poolside Lounging
Enjoy colourful meze platters and shisha service from one of the five air-conditioned cabanas or from the comfortable lounge chairs sitting next to the pool. At night, our poolside Al Bandar lounge takes on a club-like vibe with music and lights.4 / 4
Meet the Team
Thierry Papillier
Executive ChefExecutive Chef Thierry Papillier oversees the Hotel’s five restaurants and lounges with a generous and personable approach ideally suited to sociable Kuwaitis. Having become the youngest Four Seasons Executive Chef in 2010 at age 29, he’s a man on a mission to keep our standards high and deliver a memorable experience for our diners, whatever the occasion.
“I don’t serve food. I serve memories.”
Gregory Chrismant
Executive Pastry ChefChef Gregory Chrismant’s pastry experience is the result of journey with humble beginnings. At the age of ten, as a native of a small village in the south of France, he knew that he wanted to be a pastry chef and got all the encouragement he needed in his grandmother’s kitchen. With a broad smile that illustrates a natural character of positivity and happiness – and seems to grow in the kitchen – Chef Gregory always to put a few drops of love into everything he makes.
“The greatest lesson I got as a pâtissier didn’t come from the classroom. It was from my grandmother, who taught me the importance of putting love into what you are doing.”
Luigi Frassanito
Italian Chef, Dai ForniHaving spent the last decade developing his skillset to secure a coveted Four Seasons role, Chef Luigi's warmth and creativity have found a home in the casual elegance and upbeat vibes of Dai Forni at Four Seasons Hotel Kuwait. Here, beneath the copper-sheathed wood-burning ovens, classic Italian comfort foods find heightened levels of taste thanks to “secret cucina libera” ingredients, which feature Asian elements infused into authentic Italian dishes to create a rich and unique flavour.
“Working outside of Italy, my responsibility is to convey the authenticity of the cuisine without compromising the style of the local chefs and people.”
Hussein El Hassan
Chef de CusineFor buzzing buffet breakfasts overlooking the green serenity of Al Shaheed Park, Elements offers market-style dining options celebrating Arabic, Indian and Italian cuisine along other international favourites, while Al Bandar is the place to go for Resort-style poolside snacking and club vibes into the night. Both Elements and Al Bandar fall under the heartfelt care of Chef Hussein. Hailing from Lebanon’s lush valley of Bekaa, Chef Hussein has spent nearly two decades in the kitchen following his first chef’s role at the tender age of 15, inspired and mentored by his grandmother.
Ayça Çivgin
Director of CateringWith two stunning ballrooms and five meeting rooms, there’s plenty of space for compassionate Director of Catering Ayça Çivgin to show the kind of love that she believes defines the hospitality experience. Stand-out business events, magical marriage proposals, heartfelt baby showers, best-ever birthdays and the Hotel’s biggest draw – weddings – receive the same exacting attention to detail including bespoke culinary, musical, design and decorative elements.