Tarek Cheneir

Director of Food and Beverage

Four Seasons Tenure

Since 2016
First Four Seasons Assignment: Restaurants General Manager at Four Seasons Hotel Kuwait at Burj Alshaya

Employment History

Four Seasons Resort Maui at Wailea; Four Seasons Hotel Kuwait at Burj Alshaya; Oryx Rotana Hotel, Qatar, Doha; Restaurant Baton Rouge Anjou, Montreal, Canada

Education

Bachelor’s degree in Tourism and Hospitality Management, Concordia University, Montreal, Canada

Birthplace

Jeddah, Saudi Arabia

Languages Spoken

English, French, Arabic

Tarek Cheneir, Director of Food and Beverage at The Ocean Club, is an avid runner, and also does an incredible job running the Resort’s food and beverage operations. For marathon runners, consistency is key - keeping a steady pace and maintaining stamina is ultra important. Cheneir loves the consistency of running an operation that is closely knit, with a team that is hyper-aware of guests’ needs and preferences. Many of the Resort’s food and beverage employees have been with the property for numerous years, maintaining a sense of familiarity for guests who return year after year to the beloved Resort.

“The people, the culture, and the unique history of The Ocean Club are what I enjoy most,” says Cheneir. “Our staff become like extended family members to many of the repeat guests and locals who regularly come to The Ocean Club.”

DUNE, the Resort’s signature restaurant by Michelin starred Chef Jean-Georges, is a hot spot for both Resort guests and locals alike. Situated on a cliff overlooking the turquoise waters of the Atlantic, guests love to dine at DUNE for not only the stunning view, but for the delectable cuisine and impeccable service. The fresh seafood, such as the Bahamian lobster, the conch salad and the local snapper are a delight, served with Caribbean flair such as fried plantains or wild rice.

“Our team has a commitment to offering top-tier, flavourful, creative food and beverages,” notes Cheneir. “Hints of cultural inspiration are interwoven throughout.”

In addition to DUNE, the beachside restaurant Ocean Blu also serves as a swoon-worthy spot to enjoy a delicious meal while soaking in the scenery. Newly updated, Ocean Blu features colourful seating set against a white wood backdrop, with the aquamarine waters glistening just beyond. On select nights, Ocean Blu now serves a dinner menu, spotlighting fresh grilled fare with a Western tropics twist.

“We’re focusing on opportunities where we can raise the bar for luxury hospitality; we want to enhance the overall guest experience,” says Cheneir, noting the Sunday brunch at DUNE has gained in popularity, as guests often come weekly to enjoy the decadent seafood displays, oysters and more while enjoying live Caribbean music against the scenic backdrop.

Living on island comes second nature to Cheneir, since prior to The Ocean Club, he was Assistant Director of Food and Beverage at Four Seasons Resort Maui on Wailea, Hawaii. On the island of Maui, Cheneir oversaw two specialty restaurants, in-room dining, the lobby lounge and banquet events. Slightly more intimate than Maui, Cheneir loves the accessibility of Nassau to the United States mainland, and that he can easily take weekend getaways to nearby Miami or Orlando when in need of city action. Prior to Maui, Cheneir’s vast experience includes serving as Restaurants General Manager for Four Seasons Hotel Kuwait, and as assistant director of food and beverage at a hotel in Qatar, Doha.

In Cheneir’s spare time, he can be found training for a future marathon, visiting nearby resorts and restaurants with his Costa Rican-born wife Marcela to explore the latest food and beverage trends, or travelling.

“I'm really enjoying the ability to explore neighbouring islands,” he says. “The warm Bahamian weather and the lifestyle can’t be beat!”