Roberto D’Adduzio Appointed as Chef de Cuisine of The CREEK Bistro Chic at Four Seasons Hotel Tunis

Four Seasons Hotel Tunis announces the appointment of Roberto D’Adduzio as Chef de Cuisine of its signature dining experience The CREEK Bistro Chic. Now leading culinary operations of the top-floor, sea-view restaurant that opened with the Hotel in 2017, D’Adduzio oversees a dedicated culinary team fashioning family-style dinners inspired by flavours of the Mediterranean, while also leading menu creation and sourcing of ingredients, and working with the front-of-the-house team to ensure memorable evenings that leave guests excited to return.

D'Adduzio is putting his own imprint on all the above. With encouragement from new management of the Hotel’s Food and Beverage division, he is refocusing The CREEK’s Mediterranean menu on Italian cuisine, which is quite popular among Tunisian clientele. He’ll be “following every coast of Italy” for inspirations, he says, and tapping a generous supply of high-quality Mediterranean seafood from local fishmongers, produce and protein from the city’s Central Market, as well as strategic imports to ensure the authenticity and creative presentation of every dish.

“This is a great opportunity for me to employ the skills that have shaped my career to renew guest favourites and introduce new dishes to keep The CREEK at the top of the game in Tunis,” says D’Adduzio of his inaugural assignment for Four Seasons. “There’s a lot of talent on our Food and Beverage team, and the leadership has been quite clear that they are looking for me to be creative.”

Born and raised in Torino, the landlocked capital of the Piemonte region of Italy renowned as the country’s leading producer of white truffles and cradle of the international Slow Food Movement, D’Adduzio’s interest in culinary sprang from time spent in kitchen with his grandmother preparing lunch and weekend meals for family gatherings. It wasn’t so much the techniques he picked up that inspired him to learn more, he remembers. “It was more the happiness that the food brought to my parents and relatives. It didn’t take me long to realize how interesting cooking can be.”

D’Adduzio earned a diploma in hospitality with a focus on catering and kitchen management from Giovanni Giolitti Torino and, following apprenticeships in his hometown, took his budding talent for Italian cuisine across the country and around the world. Far-flung opportunities included Aqua Dining in Sydney, Australia; Riva Restaurant at Banana Island Resort in Doha, Qatar; and various resorts, including a private island, in Maldives. His last stop before joining Four Seasons in Tunis was as Chef of Vibes Bistrot Bar in Torino.

Now running the show at The CREEK, D’Adduzio has introduced his first promotion, an Immersive Dinner conceived to lead guests on “an imaginative multi-sensory journey through a world of art” at the table, the five-course menu serves “authentic flavours and passion of Italian cuisine” with St. Jacques Scallop with apple and celery essence, chips of rice, prawns tartare; Carnaroli’s Risotto with scampi, lemon zest, lump eggs, langoustine mayonnaise; Organic Lamb Loin in Pistachio Crust, with glazed carrot, potato and black olive croquette; and more.

Delighted to be cooking in the capital city, D’Adduzio likes to spend downtime discovering what other local chefs are up to. “You can do a lot to bolster your technique with a meal from another chef,” he says, adding contentedly “the great thing about culinary is one never stops learning.”