Four Seasons Hotel Guangzhou

Four Seasons Tenure

• Since 2023
• First Four Seasons Assignment: Current

Birthplace

• Abruzzo, Italy

Languages Spoken

• Italian, English

Born in the small village of Treglio, in Abruzzo, Italy, Chef Domenico Cicchetti was picking olives and tending grapes in his family’s smallholding from the age of nine, learning firsthand about the labour required to honour age-old traditions. Inspired to create in the kitchen by the vast array of dishes he encountered at lavish wedding ceremonies he attended as a child, he took his first step into the world of the culinary arts at a famed local artisanal gelateria. Recognizing that his future lay in the kitchen, he honed his craft at Abruzzo culinary college, where he specialized in Italian and French techniques, and later at Westminster Kingsway College in London.

No stranger to China, Cicchetti’s intuitive talent and finesse has seen him work for some of the world’s leading hospitality brands – including Soho House, Accor Hotels, Marriott International and the Gaia Group – in Beijing, Shanghai, Chengdu and Macau, as well as Hong Kong, Bahrain and across Europe.

Throughout his garlanded career, Cicchetti has won acclaim for his innovative approach. While remaining true to his Italian roots, he prides himself on being endlessly adaptable, using the very best local produce rather than importing items, and championing technique and passion over the “old-fashioned” belief that authentic Italian food demands only Italian products.

China has long held a special place in Cicchetti’s heart, not least because of the similarity of the cuisine to that of his homeland. “Chinese and Italians have a lot of things in common in our gastronomy,” he says. “Italy has ravioli; China has dumplings. Italy has risotto; China has rice. Italy has spaghetti; China has noodles. And both countries produce great wine. But it goes deeper than this – just like in Italy, the Chinese dining culture is about sharing and bringing people together, creating meaningful connection through food.”

In his tenure at Four Seasons Hotel Guangzhou, Cicchetti is introducing light Mediterranean dishes with a focus on fresh seafood – a favourite both in his homeland and in China – crafted with his trademark passion for seasonality and local produce. He is also excited to develop the talents of the young chefs in his team, viewing life in the kitchen as a perpetual learning experience for everyone.