All Food and Drink

  • Italian

    Dai Forni

    Share wood-fired pizzas, homemade pasta and espresso with friends or colleagues at our intimate, indoor-outdoor Italian restaurant, located on the top floor.
  • Asian

    Sintoho

    Panoramic city views set the scene for a lively meal at our rooftop hot spot. Signature flavours such as meat from the robata grill, steamed bao dumplings and a teppanyaki cuisine combine for an Asian feast.
  • Market-style dining with Italian, Indian, Arabic and Asian live cooking

    Elements

    Colourful, market-style dining options span Arabic to Indian and Japanese to Italian at this buzzing breakfast spot.
  • Light fare, mocktails, coffee and tea

    Al Soor

    Under the high ceilings of our contemporary lobby lounge, meet friends or colleagues for coffee or mocktails.
  • Mezze and drinks

    Al Bandar

    Set on the fourth-floor terrace beside the outdoor pool, this resort-style restaurant and lounge offers a club-like vibe late into the night.
  • In-Room Dining

    A 15-minute express selection delivers a quick bite when you need it, while our extensive menu satisfies midnight cravings and fills jet-lagged stomachs 24 hours a day.
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Italian

Dai Forni

Share wood-fired pizzas, homemade pasta and espresso with friends or colleagues at our intimate, indoor-outdoor Italian restaurant, located on the top floor.

Asian

Sintoho

Panoramic city views set the scene for a lively meal at our rooftop hot spot. Signature flavours such as meat from the robata grill, steamed bao dumplings and a teppanyaki cuisine combine for an Asian feast.

Market-style dining with Italian, Indian, Arabic and Asian live cooking

Elements

Colourful, market-style dining options span Arabic to Indian and Japanese to Italian at this buzzing breakfast spot.

Light fare, mocktails, coffee and tea

Al Soor

Under the high ceilings of our contemporary lobby lounge, meet friends or colleagues for coffee or mocktails.

Mezze and drinks

Al Bandar

Set on the fourth-floor terrace beside the outdoor pool, this resort-style restaurant and lounge offers a club-like vibe late into the night.

In-Room Dining

A 15-minute express selection delivers a quick bite when you need it, while our extensive menu satisfies midnight cravings and fills jet-lagged stomachs 24 hours a day.

Culinary Experiences

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Meet the Team

Executive Chef Thierry Pillier stands by a meat slicer wearing a black chef's uniform and smiling at the camera

Thierry Papillier

Executive Chef
Executive 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.”

Executive Pastry Chef Gregory Chrismant

Gregory Chrismant

Executive Pastry Chef
Chef 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.”

A chef with a small beard and moustache prepares a cannelloni with a green wrap and white sauce, on a white platter.

Luigi Frassanito

Italian Chef, Dai Forni
Having 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.”

Chef in white uniform, apron brushes pastries in front of wood-burning oven

Hussein El Hassan

Chef de Cusine
For 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.
Director of Catering Ayca Civgin

Ayça Çivgin

Director of Catering
With 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.