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Four Seasons Hotel Cairo at Nile Plaza

  • 1089 Corniche El Nil, 11519 Garden City, Cairo, Egypt

Fabio Strammiello

Chef de Cuisine, Riviera Restaurant
“My culinary inspiration comes from Italian aromas, colours and creativity. I grew up admiring all the intricate details that come together in perfect harmony to create a delicious dish.”


Four Seasons Tenure

  • Since 2021
  • First Four Seasons Assignment: Four Seasons Hotel Cairo at Nile Plaza

Employment History 

  • Shangri-La Far Eastern Plaza Hotel, Taipei; Emirates One and Only Resort, Wolgan Valley, Australia; Hotel d’Angleterre, Copenhagen; Restaurant Le Taillevent, Paris; Noma Restaurant, Copenhagen; Le Calandre Restaurant, Italy


  • Diploma from the Hotel School Institute “Umberto Di Pasca” in Potenza, Italy; Associate of the Federation of Italian Chefs


  • Potenza, Italy

Languages Spoken

  • Italian, French and English 

Chef Fabio Strammiello is pleased to lead the team at Riviera, the new restaurant specialising in Italian coastal cuisine at Four Seasons Hotel Cairo at Nile Plaza. He’s thrilled to be showcasing his years of culinary experience in this beautiful river-view setting, capturing all the glamour and excitement of the Italian Riviera.

With interiors by renowned French designer Pierre-Yves Rochon, the atmosphere reflects the relaxed lifestyle of the Italian coast, featuring sea-blue accents, white wooden shutters and sparkling views of the Nile River. There’s also a private dining room for up to 18 guests – perfect for business lunches and special gatherings.

Welcoming guests to Fabio’s cucina, the menu re-interprets classic Italian recipes with modern techniques and lighter flavours. It’s a chance to discover innovative twists on torta di cipolle, eggplant agnolotti, tegamaccio and pan perduto. As Fabio says, “Italian hospitality combines good food and good company – and that’s exactly what makes Riviera such a memorable dining destination.”

“I grew up in a small village, surrounded by great food and beauty. As a young person, I never thought about becoming a chef. I went to hospitality school to become a bartender, but when we took classes in the kitchen, I discovered how creative cooking can be, letting you play with an infinite combination of flavours. Modern cooking methods really fascinate me – the way you can transform a simple piece of meat into something extraordinary. Using just three or four main ingredients, I strive for the perfect balance of flavours in each dish.”

Over his career, Fabio has worked in many big cities – from London and Paris to Copenhagen and Taipei. “I’ve been lucky to experience different cultures, learning new techniques and finding new flavours which influence my cuisine. This is my first-time cooking in the Middle East and I find it very inspiring to connect with local farms and discover local ingredients.”

Fabio has also worked in many hotels, and he loves being part of a bigger organization. “I like the communication between departments and working with people from different cultures. I’ve always dreamed of working for Four Seasons and I’m very proud to be launching Riviera in Cairo.”

He met his wife, Ayaka, while they were working together at a resort in Australia. Now that they’re living in Cairo, they’re enjoying discovering new restaurants and exploring the city. “I love history and Cairo is such a culturally rich destination with so many historical sites to discover. There’s a mix of old and modern traditions. No one could ever get bored in Cairo!”