Four Seasons Resort Koh Samui, Thailand
- 219 Moo 5, Angthong, Koh Samui, Surat Thani 84140, Thailand
Four Seasons Tenure
- Since 2005
- First Four Seasons Assignment: Italian Chef at Four Seasons Hotel Kuala Lumpur
- Four Seasons Hotel Tianjin; Rizzi Italian Food, Valenzuela, Philippines; Four Seasons Hotel Hampshire; Four Seasons Hotel London at Park Lane; Four Seasons Hotel Washington, DC; Four Seasons Resort Hualalai Four Seasons Hotel Kuala Lumpur; Amari Watergate Hotel, Bangkok, Thailand; Rigoletto Restaurant, Hong Kong; Hotel Royal Monceau, Paris. France
- Brescia, Italy
- Diploma: Culinary Degree, Brescia
- Italian, English, Spanish, French
For more than 25 years, Renato Rizzi’s deep and enduring love for good food has taken him all around the world. Now, he brings his experience and enthusiasm to Four Seasons Resort Koh Samui. “My passion for the job still inspires me, every single day. I love playing the role of a chef!” he smiles.
Coming from Four Seasons Hotel Tianjin, where he was part of the hotel’s opening team, Renato is excited to be in Koh Samui. He is drawn to the flavours and textures of Thai food, and is partial to anything made in a wok – as long as it’s not too spicy. “I also can’t wait to work on my fruit carving skills,” he chuckles.
Renato began his professional culinary journey at Pasta Fresca De Salvatore, one of the pioneers of authentic Italian cuisine in Singapore. He went on to work at restaurants in Italy, Spain, the UK and France – picking up new techniques at each place, and sharing his own growing knowledge with fellow chefs. Then, Asia beckoned once again: Renato continued to hone his skills as a senior chef in premier Italian restaurants in Hong Kong, Philippines and Thailand. In 2005, he joined Four Seasons, coming on board as the Italian chef at Four Seasons Hotel Kuala Lumpur. Since then, he has lent his expertise and passion to Four Seasons properties across continents – as Sous Chef in Hawaii and Washington, DC, and then as Executive Sous Chef in London and Tianjin.
Renato believes that creating special dining experiences is partly a science, and partly an art. “To wow the guest is my favourite part of the job. It’s easier when I have more information about their likes and dislikes,” he explains. “If I have less information, then it’s an exciting challenge – that’s when I use my culinary sixth sense.”
Born in the historic city of Brescia, in the Alpine foothills of northern Italy, young Renato developed an early appreciation for fine, locally-produced ingredients – from olive oil, to caviar. While his emphasis on ingredients remains uncompromising, his global explorations have taught him to continually dream and innovate. “The world is changing, and so is food,” says Renato. “There are always new trends coming up, but you have to experiment and refine constantly to see what really works. Do guests actually like it? Or is it just a fad?”
Renato enjoys exploring his island home. During his time off, he loves to run, bike and work out – capped off by a couple of cold beers. “I think I have landed on the perfect island!” he laughs.