Four Seasons Hotel Amman presents catering ‘Dream Team’
Affectionately branded “the unstoppable force” Executive Chef, Frank Ruidavet, and Director of Catering, Tamer Saudi, together form the ultimate catering “Dream Team”, perfectly poised to handle any function, large or small, corporate or social.
Four Seasons Hotel Amman General Manager, Livio Faverio said, “We are pleased to combine the knowledge and skill of our Executive Chef with the experience and dedication of our Director of Catering into one cohesive team, as part of our ongoing efforts to consistently exceed our guest’s expectations and build on a strong existing base of loyalty.”
Affable Chef Frank, having graduated with honors from the Ecole Hoteliere De Nice, honed his culinary skills in New York at some of the best restaurants in the city which included Top of the Park, The Ambassador Grill and Chez Josephine.
In 1988, he went on to work for Jean-Georges Vongerichten as Executive Sous Chef at the Lafayette Restaurant, the first hotel restaurant to receive a four-star rating from The New York Times.
Ruidavet’s love for the colours, textures and aromas of Asian cuisine took him to The Regent Kuala Lumpur in 1995. His culinary voyages have also taken him to Four Seasons Resort in Bali in 1999 and later to the Four Seasons Resort Maldives in 2000. In 2003, Ruidavet left the idyllic Maldives for the cosmopolitan city of Singapore and in 2007 he finally settled at Four Seasons Hotel Amman.
Meanwhile, the self-confessed perfectionist Mr. Saudi, an MBA graduate, began his tenure at Four Seasons Hotel Amman as a waiter in 2003, before escalating rapidly after a mere four months to the position of Coordinator in the Catering Department, then Catering Executive, Catering Manager and finally Director of Catering in 2008.
With a combined experience of over 22 years, the “Dream Team” at Four Seasons Amman is set to provide a distinctive and dynamic catering product, starting with Chef Frank’s new Banquet Menu that features preset menus with enhanced dining options of Indian, Asian, Mexican and Italian cuisine as well as barbecue stations, to name a few.