Doha, Qatar, 4 December 2014 –Four Seasons Hotel Doha is pleased to announce the appointment of Andrew Bozoki as Chef de Cuisine at the hotel’s highly anticipated new restaurant Nobu Doha, scheduled to open by the end of the year. As part of Four Seasons Hotel Doha’s 232-room luxury property, the restaurant is well appointed along the hotel’s exclusive waterfront setting overlooking the Arabian Gulf. In the coveted role of Chef de Cuisine, Bozoki will oversee all culinary operations for the signature restaurant which features Chef Nobuyuki “Nobu” Matsuhisa’s signature new style Japanese cuisine blended with exotic global flavors.
“Chef Bozoki’s passion and creativity in the kitchen, along with his extensive experience in the Middle East, exemplifies what a valuable asset he is to lead Nobu Doha’s robust culinary operations,” said Rami Sayess, regional vice president and general manager of Four Seasons Hotel Doha. “As the largest Nobu in the world, the collaboration between Four Seasons and Nobu is sure to elevate the already luxurious experience found exclusively at the hotel and also signifies an exciting movement for the overall culinary scene in Doha.”
Chef Andrew Bozoki brings over 15 years of international five-star hotel operations and restaurant experience to Four Seasons Hotel Doha.Bozoki joins Four Seasons Hotel Doha most recently from the One & Only Reethi Rah Resortin the Maldives, where he served as chef de cuisine at the resort’s popular Japanese restaurant Tapasake. Prior to the Maldives, he served as sous chef at acclaimed Nobu Dubai, where he achieved success for his flawless technique, creativity and commitment to creating extraordinary guest experiences.
“I’m incredibly excited to take Four Seasons’ guests and food enthusiasts alike on agastronomic journey with Nobu’svibrant and authentic menu,” said Bozoki. “The three-story restaurant will redefine the dining scene in Doha with I feel truly privileged to be an integral part of taking it in this bold new direction.”
Originally from Germany, Chef Bozokibegan his culinary career in the country’s southwestern region of Baden-Württemberg. He is fluent in English and German.