Four Seasons Tenure
- Since 1995
- First Four Seasons Assignment: Restaurant Sous Chef, Four Seasons Hotel Milano
- Four Seasons Hotel Istanbul at the Bosphorus; Four Seasons Hotel Milano; Four Seasons Hotel London at Canary Wharf (formerly a Four Seasons hotel); Four Seasons Hotel Cairo at The First Residence; Four Seasons Hotel Milano; Grand Hotel Du Lac et Du Parc, Riva del Garda, Italy; Hotel Leonardo da Vinci, Milan, Italy
- Noto, Sicily, Italy
- Istituto Professionale Alberghiero di Stato di Siracusa
- Italian, English and French
"Kuwait wasn't in my plan," says Executive Chef Sebastiano Spriveri. "But one must be ready for new opportunties, and I'm really excited to be here to open another chapter of my professional life and career. Building the team from scratch gave me another great chance to continue to develop my leadership skills that together with the culinary arts complete the role of a chef."
Sicilian-born Spriveri first joined Four Seasons in Milan in 1995, 10 years into his culinary career. He spent five years at the Hotel, training under then-Executive Chef Sergio Mei and assisting him during his “Creative Cuisine” lessons at the Istituto Superiore di Arti Culinarie Etoile at Sottomarina di Chioggia, Italy.
Spriveri left the Hotel in 2000 to become Executive Sous Chef at Four Seasons Hotel Cairo at The First Residence before moving to the company’s former property in London's Canary Wharf as Executive Chef. He returned to Milan in 2006 as Mei’s right-hand man.
“Having been out in the field as Executive Chef, it was great to return to work with Sergio from a different perspective,” Spriveri says. Although unusual to take a step back to Executive Sous Chef, he saw the opportunity to align himself in a different way with his mentor and friend, and to work together to take the Hotel’s culinary offerings to a new level: “We only need to look in the eyes to understand one another,” he explains. “It is rare to find such a partnership in the kitchen.”
Decisive and dynamic, Spriveri is a great supporter of a return to traditional cooking to honour the flavours that first brought Italian cuisine to the attention of the world. He is also a great advocate for continued learning within the kitchen.
After his time in Milan, he joined Four Seasons in Istanbul on the shores of the Bosphorus in 2013 as Executive Chef before moving to Kuwait to open the company's first Hotel there. With many projects in his mind about the restaurant and catering facilities, he is leading his new culinary brigade in a city known for its international tastes.
"Respect of the product and of the produce; this is my principal, my priority," Chef Spriveri continues. "A new chapter of life began here in Kuwait. I’m hungry for learning and knowledge, and find inspiration every day walking the city. I want to bring all my experience to inspire myself in creating new ideas. I like to change things, and what is important for me is to apply my personality and creative way of doing things."
"I would like to leave people with memories, and that they are special and part of our family."