BAHRAIN BAY, BAHRAIN—Internationally recognized celebrity chef Wolfgang Puck has brought his name and culinary approach to Four Seasons Hotel Bahrain Bay here. Puck conceived four concept restaurants and bars that offer American, Asian fusion and Moroccan cuisines: Blue Moon Lounge; the first re / Asian Cuisine; Cut by Wolfgang Puck; and Cut Bar and Lounge.
“Wolfgang Puck’s restaurants bring an international brand to an emerging culinary market,” said David Evers, restaurant director of Cut by Wolfgang Puck and Cut Bar and Lounge at Four Seasons Hotel Bahrain Bay. “The guests in Bahrain are very sophisticated; have dined at some of the best restaurants around the world; and many have dined at Wolfgang’s restaurants globally—especially in London, Los Angeles and Dubai. They know the level of quality product and service that Wolfgang Puck and Four Seasons bring to the table.”
Bringing together the names of Four Seasons and Wolfgang Puck was an ideal choice for the Austrian-born restaurateur. “When the owners of the Four Seasons Bahrain Bay showed me what they were going to build in Bahrain, I got very excited because I thought it would be the perfect marriage of our restaurants with the amazing Four Seasons Hotels,” said Puck.
Four Seasons Hotel Bahrain Bay enlisted the help of two chefs who understand Puck’s culinary vision to manage the two concept restaurants. Executive Chef Brian Becher, who oversees re / Asian Cuisine, previously worked at Wolfgang Puck American Grille in Borgata Hotel, Casino and Spa in Atlantic City, NJ. Ben Small, executive chef of Cut by Wolfgang Puck and Cut Bar and Lounge, had worked at WP24 by Wolfgang Puck at Ritz-Carlton LA Live in Los Angeles.
With establishments located in London, Dubai, Singapore and the U.S., Cut by Wolfgang Puck offers a classic American steakhouse with a contemporary twist. It offers steaks from around the world, including Wagyu beef from Japan and USDA Prime, corn-fed Nebraska Black Angus.
“Our chefs apply modern culinary techniques and twists on classic steakhouse cuisine,” said Evers. “The contemporary approach is not just found in the food. The decor, the beverage program and the service all offer something exclusive for our guests.”
Prior to opening Cut by Wolfgang Puck in Bahrain, Puck himself strived to provide food enthusiasts with the same culinary experience at his other locations. “That means we have to have the best beef because, after all, we’re a steak restaurant. So, when customers come to Cut or re / Asian Cuisine, most of them have been in one of our restaurants and experienced our hospitality and tasted our cuisine,” Puck said.
A Chinese fusion restaurant, re / Asian Cuisine incorporates Japanese, Thai and Vietnamese styles of cooking. The restaurant offers selections of sushi, nigiri, dim sum, handmade noodles and robata-style grilled items. The restaurant aims to elevate flavor concepts from around Southeast Asia by using premium products in the execution of its dishes, according to Evers.
“Our chefs take inspiration from different types of Asian cuisine and add Wolfgang’s affection for farmer’s market fresh produce,” he said. “The response thus far has been widely popular with our Middle East diners.”
The Moroccan-themed Blue Moon Lounge offers a variety of custom-crafted drinks, made first in the kitchen with chefs preparing infusions, fresh juices, purees and flavored syrups. The bartenders then apply their craft methods such as using carved block ice, Japanese shaking and finishing with garnishes. Some of the popular concoctions have been Asian-inspired cocktails such as Samurai Sword and Lady From Shanghai.
“There is a lot of passion that is put into these cocktails,” said Evers. “We brought a lot of product into Bahrain exclusively for our bar programs, both at Cut and Blue Moon Lounge.”
Since the 273-room hotel opened in May 2015, guests have generally given positive feedback on the restaurants, which has motivated the chefs to concoct new offerings. Blue Moon Lounge recently introduced a sushi program, and Cut by Wolfgang Puck now offers a three-course, prix-fixe menu for both lunch and dinner. “We genuinely listen to our guests’ feedback and take active steps to keep the restaurants growing and appealing to our market,” said Evers.
Highlighted by views of the surrounding Bahrain Bay, the Wolfgang Puck venues were designed by Los Angeles-based Waldo Fernandez, who has worked on a number of the celebrity chef’s restaurants. “Cut has a spectacular view of Bahrain Bay with the backdrop of Bahrain’s most beautiful architecture,” said Evers. “re / Asian Cuisine and Blue Moon have breathtaking views of the Manama skyline from the 50th floor, which are unparalleled in Bahrain.”
Cut by Wolfgang Puck is located on the first floor of the lobby, and the bar is directly below the restaurant, connected via staircase. The two rooms feature exotic woods such as Brazilian rosewood and mahogany. And, the restaurant and bar maintain the same art deco design found throughout the hotel.
“The style of both restaurants is modern and refined; Blue Moon has a Moroccan decor and is very cozy, while Cut Lounge is perfect for groups, with sofas and large tables,” said Evers.
In addition to the Wolfgang Puck venues, Four Seasons Hotel Bahrain Bay hosts four other F&B outlets, including the poolside Vento and Azure Lounge, both helmed by Four Seasons Hotel Bahrain Bay Executive Chef Stefano Andreoli. HB