“Cooking has been a part of my life for the last 25 years. Like art, cooking provides me with a blank canvas to draw on and gain inspiration from,” said Chef . Speaking ahead of his new adventure at Bullona Cairo, he also highlighted the importance of all things nautical, saying, “I was born on an island and grew up in a port city, therefore I’m a lover of the sea and all its mysteries.” Chef Cristian brings more than 25 years of culinary experience to his new role as head chef at the restaurant, which is located in Four Seasons Hotel Cairo Nile Plaza. By the age of 14, already aware that his purpose in life was to become a chef, he moved to Genova to embark on his studies at Hotelier Institute ‘Marco Polo’. Aged just 19, he achieved the impressive feat of becoming sous chef at Michelin Star restaurant Edilio in Genoa, after which he gained the position of Chef de Cuisine at Il Mirtillo restaurant, Megeve, voted best Italian Restaurant in France in 2000 by the Pudlo Guide. In 2015, the opportunity came along for Chef Christian to move to the Four Seasons Hotel Bahrain Bay’s Vento Restaurant as Italian sous chef, marking the launch of his career at the Four Seasons Hotels. In 2018, he embarked on the next chapter of his journey with the Four Seasons Hotels by joining the Cairo branch of Nile
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
