Restaurants

“Life has taught me that to enjoy the cherry on top, you must first bake the cake,” says Luca. “A new country, a new culture, a new language — these are all challenges. But I don’t just welcome them; I thrive on them. They are my oxygen, the driving force that allows me to grow and evolve professionally. It is through challenges that we discover our true potential.”

Born in Italy in 1978 and culinary-trained in France, Luca’s distinguished journey with the Four Seasons brand includes his tenure at Four Seasons Hotel Prague and his role as Executive Sous Chef at Four Seasons Hotel Istanbul at the Bosphorus.

“"It was love at first sight! For our restaurant, for our team, and for our Palace. And this love keeps growing stronger.”

Marina is a former student of talented chefs from world-renowned hotel chains. In April 2013, Andrea Accordi, Executive Chef at the then-unopened Four Seasons Lion Palace St. Petersburg, recognised her talent. Ten years later, having come a long way from a young professional with a passion for gastronomy, Marina heads the cooking team of the hotel's largest restaurant. Marina also represented Russian gastronomy at the SCO 2023 Summit in India.

Vyacheslav is convinced that pastry arts represent the most creative facet of gastronomy. “While the culinary arts rely heavily on a foundation of rules that must be followed without exception, a pastry chef must be able to work backwards, defy convention, and embrace bold experimentation,” Vyacheslav explains. “In this sense, the defining quality of a pastry chef is the art of surprise — a craft where you must constantly strive for perfection.”

“Our Asian cuisine is rich, spicy, and vibrant, but it doesn't burn or attack your taste buds. I love exploring the variety of approaches to working with a product, the way it opens in different combinations, textures, and temperatures, and then seeing how our customers experience the play of nuance.”

A native of Kalmykia and a former student of recognised masters of Japanese gastronomic art, Munechika Ban and Toshikazu Kato, Badma Aducheev is an advocate of refined Asian gastronomy with a special charm made by a vibe of genuine hospitality of the South.