Meet The Chef.
Sebastiano Spriveri
Chef: Sebastiano Spriveri
Four Seasons Hotel Rabat
1.What made you take on your role at Four Seasons Hotel Rabat At Kasr Al Bahr and what do you love most about it?
Before moving to Rabat, I was with the Four Seasons group in Egypt, managing operations at one resort while simultaneously launching seven new outlets. Shortly after wrapping up that project, I was offered the exciting opportunity to lead operations at the new Four Seasons Hotel Rabat at Kasr Al Bahr, as well as oversee operations at the Four Seasons properties in Casablanca and Marrakech.
What I love most about this role is the pace — it’s dynamic, fast-moving, and constantly evolving. I thrive on the planning, the energy, and the organized chaos that comes with it.
2. Who or what has influenced your cooking style the most?
Before I ever trained to be a chef, it was my mum who really inspired me. I still remember those Sunday suppers and the amazing dishes she’d make — they definitely sparked my love for cooking. Of course, along the way, I’ve worked with some incredible chefs who helped me sharpen my skills. I’ve learned a lot from them, and I really respect how much they’ve influenced the chef I’ve become.
3. Your biggest achievement to date is...
Working with the Four Seasons group for 30 years is without a doubt one of my proudest achievements. I’ve given a lot to the company, but in return, it’s given me incredible opportunities, growth, and experiences. I’m proud of the sacrifices I’ve made for my career — they’ve led me to where I am today, and I genuinely feel fulfilled in what I do.
Outside of my day-to-day role, I’ve also built strong relationships with other corporations that value my experience and often turn to me for insight and support, which I find really rewarding.
One of the most meaningful projects has been launching the Four Seasons Hotel Rabat at Kasr Al Bahr. We started as a small team of just four people, faced all kinds of challenges, and pushed through to open a beautiful, successful hotel that’s now on an exciting path forward. It’s been a journey — and one I’m incredibly proud of.
4. Which ingredient can't you live without?
Olive oil has always been a staple for me — long before I ever stepped into a professional kitchen. It’s what my parents used at home, and it’s what I still reach for today. It’s simple, versatile, and for me, it’s always been the foundation of good cooking.
5. When you're not busy cooking and have down time where can we find you drinking and dining?
When I’m not in the kitchen, you’ll most likely find me at home. I rarely eat out — not because I don’t enjoy it, but because I need a real experience to make it worthwhile. The food scene in Rabat is still growing, so unless something truly stands out, I prefer to cook for myself. That said, I’ll happily unwind with a cold beer after work — simple, no fuss, just a quiet moment to relax