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.

“Gastronomy is not just a job or a career; it is a lifestyle choice. Essentially, you are choosing a second family — one that is always close-knit, vibrant, and full of life.”

A native of Lombardy, Davide Giacomelli grew up in a culinary family, immersed in the world of gastronomy from early childhood. By his own admission, he was captivated by the magic of the kitchen from a young age. He began assisting his father at fourteen, watching the team’s seamless coordination and admiring it as one would the performance of a finely tuned orchestra.

“"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.

Paula was born and raised in Asia, in a family where food was always the centerpiece of life — the highlight of every celebration and a cherished ritual of everyday evenings. Since childhood, she has been enchanted by the alchemy of the kitchen, fascinated by how the same ingredients can yield remarkably different flavors in different hands. For her, the art of cooking has always been akin to magic.

This passion naturally evolved into a professional calling. After honing her expertise in acclaimed restaurants across Asia and Europe, Paula joined Four Seasons Hotel Lion Palace St. Petersburg in 2023. Since 2025, she has led the pastry program at Sintoho, crafting exquisite desserts that reflect her unique journey and vision.