Four Seasons Hotel Prague announces the appointment of Leonardo Di Clemente as Executive Chef. Di Clemente joins Four Seasons in Prague from its sister property in Budapest, where he worked as Executive Chef since 2013.
His Four Seasons assignments also include six years in London and five years in Tokyo. In addition toFour Seasons in Tokyo, he worked for six months in three Michelin star traditional Japanese restaurant Ryugin.
“I am looking forward to working with the team on the new menu in CottoCrudo that will be introduced in the upcoming weeks and months,“ says Di Clemente. “Coming from a true Italian farming family, using healthy and fresh ingredients and mixing ‘mamma style cuisine’ with current culinary trends have always been my prime goals in the kitchen. Special attention will be focused on the crudo part of the restaurant with raw fish, where I plan to use some of my experience from Japan.”
Di Clemente completed his studies in Addetto Al Servizi Alberghieri Di Cucina Bari, Italy, with a Catering Diploma for Hotels. He has collaborated on several ETOILE publications such as Il Buffet Secondo L’Etoile Caldo E Freddo, Tapas and Italian Recipes CD Collection – born out of his Puglia roots and memories of his childhood.
Married with two kids, Di Clemente has more than eighteen years’ experience in the industry. He speaks Italian and English.