Four Seasons Hotel Tianjin has named Filippo Fondatori as its new Executive Chef, where he is responsible for overseeing all culinary programs in the hotel including Cielo western restaurant, Jin House Chinese restaurant, La Sala lobby lounge, Kawa, Aria on 9 Sky Garden, Gusto bar, catering and events as well as in-room dining.
“The best reward for a chef is to able to create memories through craftsmanship, passion and dedication to our guests by selecting seasonal and locally sourced ingredients to tell the story of each dish,” shares Filippo.
Born in Tuscany, Italy, a land famed for its culinary art, Filippo was richly influenced by the regional dining culture. His passion and talent was clear from the beginning and his started his cooking career by becoming a kitchen apprentice in London. Then he moved on to fine restaurants and luxury hotels across Spain, throughout Italy, the Caribbean and Sanya in China and developed a deep understanding for fine dining.
Before joining Four Seasons Hotel Tianjin, he was the Executive Sous Chef at Four Seasons Hotel Guangzhou for three years, broadening his global palate in China and learning about Chinese cuisine. During his tenure at Four Seasons Hotel Guangzhou, he worked closely with the Chinese kitchen team and achieved a Michelin one-star rating for the hotel’s Yu Yee Heen Chinese restaurant.
Revelling in the fresh ingredients of Tianjin and Bohai Bay, Filippo is excited to use local ingredients and incorporate his Italian and various cooking techniques. His philosophy focuses on keeping dishes authentic and letting the ingredients tell the story.
With nearly 18 years culinary and managing kitchen experience, Filippo is well respected by his team for being a hands-on and open-mind leader. When not in the kitchen, he loves to jog, do Pilates and cook for his family.