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From Seed To Table: Four Seasons Hotel Amman Thinks Globally And Sources Locally With World-Renowned Mina Group Chefs David Varley And Raj Dixit

April 24, 2015 Luxury Hotels No Comments Print Print Email Email

After many years of importing ingredients from all over the world, chefs are going back to basics and staying local.


Four Seasons Hotel Amman is introducing a new concept to Jordan, where it will host two world-renowned Mina Group chefs, David Varley and Raj Dixit, who will select the freshest and finest ingredients from Jordanian farms to craft a unique menu for all Four Seasons guests.

Four Seasons Hotel Amman, in partnership with Royal Jordanian Airlines, will host David and Raj from Wednesday, May 6 until Saturday, May 9, 2015 at Olea Restaurant to introduce guests to the true meaning of eating locally. Guests can experience this new concept at Olea Restaurant for dinner, in addition to two cooking classes on May 6 and 7.

Mali Carow, Director of Food and Beverage, says, “It’s a very special feeling to see something on a plate prepared by such world-famous chefs, and know that the vegetables, herbs, fruits, cheeses and meats are all locally grown in Jordan at nearby small farms. We believe in taking the best of what the earth gives us and making something remarkable, and we are fortunate that farms in Jordan produce some of the freshest ingredients.”

As executive chef and culinary director of RN74 Seattle in Washington State, David Varley is an important influencer in the Pacific Northwest culinary dining scene, where eating locally is a way of life with the abundance of fresh resources available. David is dedicated to working with local purveyors and sourcing quality, seasonal products to create a memorable dining experience centred on hospitality and seasonal flavours at Michael Mina’s RN74 Seattle.

In his role as executive chef of Michael Mina’s Stonehill Tavern at The St. Regis Monarch Beach in Dana Point, California, Raj Dixit favours a minimalist approach in the kitchen. He sources the freshest, seasonal ingredients and keeps them in the purest form to maintain their flavour and integrity.  Raj always keeps in mind the flow and presentation of the courses, so every dish tells a story.  At Stonehill Tavern, Raj showcases the results of his strong relationships with local farmers featuring a menu offering of California coastal vegetables, as well as local and seasonal seafood specialties.

Now in its 13th year of operation, Four Seasons Hotel Amman is located in the heart of the Jordanian capital and boasts an enviable hilltop location offering breathtaking views of the city. The 15-story luxury property offers 192 generously-sized guest rooms and suites – renowned as the largest in the city. Exceptional dining destinations, stunning event facilities and the city’s most sought-after catering team, additionally make the Hotel one of the finest settings for business and leisure in Amman.

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