Four Seasons Hotel Cairo at The First Residence

Four Seasons Tenure

• Since 2018
• First Four Seasons Assignment: current

Employment History

• Wyndham Garden Manama; Chamas Churrascaria  in InterContinental Hotel Abu Dhabi

Place of Birth:

• Marilia, Sao Paulo, Brazil

Education

• Universidade de Marilia – Unimar

Languages Spoken

• Portuguese, English

“Coming from and growing up in a quiet countryside in Sao Paulo has made me the man I am today, a family man who is passionate about cooking food for my family.” Guilherme Reis has spent nearly half of his life creating signature dishes inspired from his hometown and upbringing.

Since 2004, Guilherme has developed his chef skills as a master of churrascaria – Brazilian grilling -  perfecting its making for nearly fifteen years not only in Brazil but in Bahrain where he worked as a chef de cuisine for an award winning Latin restaurant at Wyndham Garden Manama.

“I grew up in a humble environment where simple ingredients were used in every home, so I learned over the years to use these ingredients and elevate them to renowned five star signature dishes. Coming from a traditional Brazilian family, most of our celebrations are centred on food, herbs and spices.”

Chef Guilherme has beautifully curated Xodò’s carnivore-based menu in which he has incorporated traditional Brazilian flavours.  “Although the Xodò menu is designed for carnivores it also has non-meat options, reflecting diversity and vibrancy, and suiting the local palate. We are introducing churrascaria night for all those serious carnivores too.”

“Knowing that it is one of the only Brazilian grill restaurants in Cairo, in addition to offering panoramic views of the Nile, which is a major attraction to local foodies and international guests, gives me a great sense of accomplishment.”

In his spare time, Guilherme loves spending time with his wife and young daughter. He loves to experience different cultures, cuisines and beaches and travelling the world “to further develop myself.  I love to travel (my second passion to cooking) to new destinations, which helps me develop my palate and implement new creative twists to Brazilian cuisine.”