Aqua Restaurant at Four Seasons Hotel Istanbul at the Bosphorus Hosts Michelin-Starred Chef Davide Bisetto in February

Having earned several Michelin Stars - considered the Oscars of the world of taste - Italian Chef David Bisetto is coming to the kitchen of Aqua Restaurant at Four Seasons Hotel Istanbul at the meeting point of the Bosphorus. Chef Bisetto visits from Oro Restaurant at the famed Belmond Hotel Cipriani, one of the symbolic hotels of Venice, the city of love, ranked among its most prominent chefs with his two Michelin Stars.

Earlier in his career, Chef Bisetto was the first Italian chef to earn two Michelin Stars in France, and he gives particular importance to freshness in his dishes prepared with Italian traditions. Using high quality ingredients, the dishes he create with his experiences are remembered by their visual quality as well.

From February 23 to 28, 2015, Chef Bisetto will put his signature to incomparable feasts for dinners that will be held in the elegant Aqua Restaurant. He has prepared a special menu for Aqua's guests, including soup, risotto, pastas, fish and meat dishes. Moreover, delicious deserts will make the experience unforgettable.

For reservations: 212 381 4059.

About Davide Bisetto

Davide Bisetto graduated from Castelfranco Veneto Culinary School in Italy. Before joining the team at Four Seasons Hotel Milano in 1993, he worked in Germany and Italy. His mentor Chef Sergio Mei (formerly of Four Seasons Hotel Milano) encouraged him to travel the world with Four Seasons. In 1999, he started to work at Il Carpaccio restaurant at Le Royal Monceau Hotel in Paris, and in 2004, he led the opening of the Hotel Casadelmar, located in the Ponte-Vecchio region of Corsica. After a year he gained his first Michelin Star, and after five years, he gained his second.

On living in France for 10 years, the Italian Chef comments about himself: “I am 100% Italian as I much as I know I’m a human. Yet, I use French techniques as a chef; I think I am a crossbreed.”  Now Executive Chef at Oro Restaurant at the famed Belmond Hotel Cipriani in Venice, he says of his favourite ingredients:  “I love olive oil, parmesan, saffron, mustard and balsamic vinegar. It is sure that they prove my Italian blood.”