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Four Seasons Hotel Singapore

  • 190 Orchard Boulevard, 248646 Singapore, Singapore
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Giovanni Speciale

Director of Food & Beverage and Culinary Operations
"With my direction and support, the culinary team is developing and designing menus with the freshest produce to reflect the seasonality and trends of food products."

Four Seasons Tenure

  • Since 2001
  • First Four Seasons Assignment: Italian Chef at Biscotti, Four Seasons Hotel Bangkok

Employment History

  • The Regent Singapore, A Four Seasons Hotel; Four Seasons Hotel Shanghai; Four Seasons Hotel Bangkok

Birthplace

  • Martina Franca, Italy

Education

  • Diploma in Culinary, IPAS Brindisi, Italy

Languages Spoken

  • English, Italian

Giovanni (Gio) Speciale is Director of Food & Beverage and Culinary Operations at Four Seasons Hotel Singapore, in charge of all culinary operations at the Hotel – One‐Ninety, specializing in applewood grill dishes with a selection of local and international favourites, gourmet Cantonese restaurant Jiang-Nan Chun, The Bar and Alfresco serving indoor and outdoor dining options including Afternoon Tea, In‐Room Dining, conference and wedding banquets.

Hailing from Martina Franca in Italy, Chef Gio’s international culinary career started in a Michelin two-star restaurant in Italy. He then moved on to work at restaurants in the Philippines, United Kingdom, Thailand, Hong Kong and China.

In 2001, Chef Gio joined Four Seasons as Italian Chef at award‐winning Italian restaurant Biscotti at Four Seasons Hotel Bangkok. To date, Chef Gio has 20 years of Asian culinary experience and has been a guiding light towards embellishing the reputation and success of the restaurants he has been with.

He also has a vast array of experience in food promotions held at Four Seasons properties, namely, Four Seasons Hotel Sydney, Four Seasons Hotel Cairo at The First Residence, Four Seasons Hotel Alexandria, Egypt, Four Seasons Hotel Doha and The Regent Kuala Lumpur. He became Executive Sous Chef at Four Seasons Hotel Shanghai, managing its banquet operations, the Hotel’s two Western restaurants and its 130 chefs. In December 2008, he joined The Regent Singapore, A Four Seasons Hotel, as Executive Chef.

 

His mission in Singapore is clear: “With my direction and support, the culinary team is developing and designing menus with the freshest produce to reflect the seasonality and trends of food products," says Chef Gio.

Outside the kitchen, Chef Gio enjoys the ancient Chinese martial art of tai chi. The accomplished practitioner has even taken part in tai chi competitions since picking up the hobby nine years ago in Bangkok. He is also an avid painter whose passion is in oil and acrylic landscape paintings. Married to a Singaporean, the father of two enjoys nature and long walks through Singapore’s parks.