Hyung Gyu Kim
Four Seasons Tenure
- Since 2018
- First Four Seasons Assignment: Current
- W Hotel Doha, Corinthia Hotel London, Jumeirah Hotels London
- Seoul, Korea
- English, Korean
Well accustomed to the region, Chef Kim began his Middle Eastern journey four years ago. It was while he was working at the W Hotel Doha, he discovered how fascinated he was with the culture. Originally from Korea, he had always wanted to explore the world and learn new dishes and cooking techniques. When Kim knew he had the opportunity to come and work for Four Seasons Hotel Bahrain Bay he didn’t hesitate. “I had heard how warm and welcoming the people of Bahrain are. It felt totally natural that I continued my food journey here, in the Kingdom.”
Kim oversees Bahrain Bay Kitchen, Bay View Lounge, in-room dining and all of the events and catering operations throughout the Hotel. He brings an inspiring drive with him. His curiosity for exploring new flavours and determination to work with fresh local produce will result in presenting guests the best possible dining experiences.
“I want to use fresh, local ingredients as much as possible, so our culinary offerings are always seasonal. I am a true believer that chefs should have good relationships with their suppliers and farmers. I need to know the product from farm to fork. The best tasting dishes are the ones made from ingredients that have been nurtured with tender loving care.” Kim is now cultivating a small herb and spice garden in the Hotel grounds.
Kim’s quest to develop strong relationships with his suppliers was influenced by his own upbringing. His family owned a dairy farm in Korea and he grew up learning how to produce quality ingredients from an early age. “My family was famous for the cheese that we produced. I was always captivated when I watched the entire process of milk being turned into cheese. It was from a young age that I decided to dedicate my life to the food industry.” Kim left Korea to learn the culinary arts at the prestigious Le Cordon Bleu London. He then proceeded to work in the kitchens of the Corinthia Hotel and Jumeirah Hotel London.
Kim was excited to take on his new challenge as Executive Chef. He believes the new Four Seasons beach project will add another dimension to the Hotel’s unique offerings. He would like to elevate the sushi culture at Bahrain Bay Kitchen and develop the very best afternoon tea service at Bay View Lounge. He is getting to know the guests and building relationships with them through food and conversation. “The Four Seasons Bahrain Bay family is comprised of so many talented culinary craftsmen. We will always bring innovative ideas to the table, while keeping the traditional favourites that our guests love, on the menus.”
Being a part of the team and exceeding guests’ expectations is very important to Kim. “Achieving goals as a team is a wonderful feeling. I love teaching my team new techniques and inspiring them. I also learn a lot from them. We are a kitchen team of nearly 60 employees, comprising 15 nationalities. We all teach each other authentic dishes from our heritages.”
When he is not being a chef, Kim is a proud father of two girls. He also spends quality time with his beloved German schnauzer named Toto.