Four Seasons Resort Dubai at Jumeirah Beach

Four Seasons Tenure

• Since 2008
• First Four Seasons Assignment: Chef de Rang at ll Teatro, Four Seasons Hotel Milano

Employment History

• Four Seasons Hotel DIFC; Terre Blanche Hôtel Spa Golf Resort; Four Seasons Hotel Milano

Education

• I.P.S.S.E.O.A. Amerigo Vespucci

Birthplace

• Milan, Italy

Languages Spoken

• Italian, English            

Anna Maria Giudice, the Restaurant Manager and Sommelier at Sea Fu, is driven by a deep passion for hospitality and sustainability. Throughout her remarkable journey with the Four Seasons family, she has played a pivotal role in crafting exceptional dining experiences and cultivating team spirit. She oversees operations while maintaining a strong focus on enhancing team morale and has facilitated more than 40 promotions in six years. Anna ensures high quality and standards at Sea Fu, and this has contributed to the restaurant's recognition in the Michelin Guide for two consecutive years.

Beyond her managerial responsibilities, Anna's indomitable spirit and infectious positivity define her approach to hospitality. She thrives in the face of challenges, viewing them as opportunities for growth and innovation. Her innate ability to create unique and emotional moments for guests and colleagues, coupled with her genuine love for serving others, sets her apart as a guiding light of warmth in the hospitality industry.

Anna's journey began at Four Seasons Hotel Milano, where she started as a Chef de Rang at the prestigious ll Teatro restaurant. After two years, she transitioned to a role at Terre Blanche, Four Seasons Provence, before eventually becoming a Sommelier at La Veranda, Four Seasons Milan.

Her career took a significant leap when she returned to ll Teatro as Assistant Manager, overseeing the renowned brunch, which became a hallmark of the restaurant. In 2016, Anna embraced a new challenge and moved to Dubai, where she joined the pre-opening team at Four Seasons Hotel Dubai International Financial Centre as Manager on Duty. Following this, she took the role of Assistant Manager at Penrose Lounge and Luna Dubai, where she oversaw operations. Subsequently, she transitioned to the position of Assistant Manager at MINA Brasserie, where she continued to uphold the Four Seasons standard.

In 2018, Anna's journey led her to Sea Fu, the exquisite Asian coastal dining gem nestled within Four Seasons Resort Dubai at Jumeirah Beach. Taking on the role of Restaurant Manager and Sommelier, Anna has been instrumental in shaping Sea Fu into a culinary haven. Drawing inspiration from the artistry of Asian culture, she leads her team with the guiding principle of Kintsugi, finding beauty and resilience in imperfection. Encouraging her staff to delicately mend damaged chinaware with gold lacquer, Anna embodies the ethos of conservation rooted in Japanese tradition.

Additionally, Anna repurposes chopsticks used by guests at Sea Fu by creatively tying them together to create a versatile wooden base. This innovative solution serves as a unique and beautiful platform for hot kettles and cups. Besides this, she has partnered up with a local kimono collector from Japan to breathe new life into pre-loved kimonos, transforming them into stunning coasters. In 2024, they will expand this initiative to include pocket squares, tissue box covers, and various other creations.

With years of dedicated service at Sea Fu, Anna infuses her passion into every facet of the restaurant's operations. Her vision for Sea Fu transcends traditional fine dining; she aspires to cultivate a warm and welcoming atmosphere where guests feel at home, while also integrating environmental responsibility into every aspect of the experience. Her goal is to position Sea Fu as Dubai's premier seafood destination, renowned for its exceptional cuisine and inviting ambiance. Striving for continuous evolution, Anna envisions Sea Fu as a dynamic destination, where repurposing and environmental values are effortlessly integrated into the establishment. She instills her team with a sense of value and love for their craft, ensuring that every guest experience is memorable, leaving them eager to return time and time again.