Four Seasons Resort Koh Samui, Thailand

Four Seasons Tenure

• Since 2022
• First Four Seasons Assignment: Italian Chef, Four Seasons Hotel Kuwait at Burj Alshaya

Employment History

• Four Seasons Hotel Kuwait at Burj Alshaya; Baglioni Resort, Maldives; Mandarin Oriental Hotel, Taipei, Taiwan; The Westin Siray Bay Resort & Spa Phuket, Thailand; Armani Ristorante, Armani Hotel, Dubai; Palazzo Viva, Kuala Lumpur; Cast Alimenti International Academy, Italy

Education

• Isituto Tecnico Alberghiero Santa Cesarea Terme, Italy

Birthplace

• Lecce, Italy

Languages Spoken

• Italian, English, French and Spanish

As a 12-year-old, he was too bashful to ask questions, but was very sure of his passion. What started as a hobby, spending time at his cousin’s catering facility, turned into a determination to master his culinary skills at the risk of forsaking fun and games with friends. Meet Luigi Frassanito, a committed chef, who loves to create dishes with no restrictions, enjoying the freedom to bring his inspirations together. “I devise recipes on my own without being connected to any cooking style or combination,” he explains, terming it as cucina libera, meaning “free cuisine.”

Born and raised in a quaint little seaside village of Italy, Luigi loved learning the basics of whipping up something delicious after school, or late at night. As he walked by the local high-end casino in his neighbourhood, he had his goal set. “I wanted to work my way up with the best hospitality brands. I have loved planning my future since then,” he muses.

After securing his diploma in hotel management, Luigi began his career in Italy working through several kitchens, before he set foot into France, an uncharted territory then. “I didn’t even know the language. The desire was to showcase my talent and show off the cuisine from my homeland to the world,” the chef elaborates. The path soon cleared up to fly high through his career from Netherlands and Malaysia, to Dubai, Thailand and the Maldives. “It’s an opportunity to experience life differently. It opens your mind to new tastes and ingredients,” Luigi mentions. For him, it’s not just about learning the job or the language, it’s about grasping the culture.

Luigi joined Four Seasons Hotel Kuwait at Burj Alshaya in 2022. “It gave me an opportunity to be myself and express myself. No wonder, it maintains its standard, and is the best so far,” he declares. Luigi believes that he is destined to be in this kitchen, where he can experiment with every ingredient and add a slice of every culture he has observed so far. “I may incorporate Asian ingredients into authentic Italian dishes to create a unique richness of flavour. I play with ingredients local to the area, while ensuring the authentic technique is maintained,” he remarks. His success lies in his ability to steer his team in their own direction. “I want to know where they come from so you can understand their cooking style and strength,” he asserts. This chef may love to travel, but his life is lived out in the kitchen. “Wherever I go, it follows me!” he laughs.