Four Seasons Beirut’s Christopher Jordan on Brunch and Lavish Culinary

Weekends in Beirut just got more delicious. Brunch is on the rise in Beirut and the Four Seasons Beirut appears to be where it’s at with the launch of a spectacular new Saturday brunch at The Grill restaurant. Take a seat and dig in while we take time to talk to Christopher Jordan, the new Food And Beverage Director at Four Seasons Hotel, Beirut about his hotel’s fantastic new brunch offerings… Suddenly our mid-mornings just became a lot more interesting.

Tell us about yourself, your move to Beirut and what you add to the food and beverage sector at Four Seasons Hotel, Beirut.

I have been with the Four Seasons since 2008. My progression started in the kitchen and I worked my way up to Executive Pastry Chef. I assisted in opening two consecutive Four Seasons hotels before moving to Qatar. It was in Doha that I desired to branch out of the kitchen and pursue the position of Director of Food and Beverage. After spending three years in the front of house in various restaurant manager positions and as Director of Restaurants, I came to assist Four Seasons Hotel Beirut. After spending one month assisting the hotel I was offered the position of Director of Food and Beverage. It’s not uncommon to see a chef make the move to front of house and often it is beneficial to have a deep understanding of how the kitchen operates.

Define the concept of brunch at the Four Seasons Hotel? Is the idea of brunching gaining momentum in Lebanon?

Our brunch concept is to enjoy an early afternoon with friends and family while enjoying lavish culinary and beverage offerings at an affordable price.

Take us through the various buffet choices and why you believe this will stand out.

You can find different stations where our chefs make to order in front of our guests. From crab cake Eggs Benedict to fresh pasta to whole roast carving. We offer a large display of international and local cheeses with freshly baked bread and house-cured fish and charcuterie. We differentiate ourselves through our variety of offerings and incomparable freshness. We will never compromise on quality.

Richard Branson recently said: “Clients do not come first, employees come first. If you take care of your employees, they will take care of your clients.” What do you think?

I completely agree with Mr. Branson. Our employees are in direct contact with our guests and are empowered to ensure a great guest experience. We live by the Golden Rule here and it directly translates into our interactions with each other and with everyone who comes to our hotel to enjoy our rooms and restaurants.

With your experience in other countries, how would you define your Lebanese clientele, how in your opinion are they different than the customers you have encountered?

The Lebanese are very discerning and, more importantly, have great palates. They can differentiate between great food and good food. It’s refreshing to see a culture so rooted in hospitality.

If you were to sit and have brunch at the hotel, what would we see on your plate and what’s your drink of choice?

Lobster quiche and a glass of chilled Moët & Chandon.

Cheers to you Christopher Jordan and it was a pleasure meeting you and the team at Four Seasons Beirut. Now excuse us but we have a few more bites to enjoy from the rich buffet spread carefully prepared by the talented culinary team at Four Seasons Hotel Beirut –  hot entrees such as quiche with goat cheese, leek and spinach, a variety of homemade pies, savoury classics like eggs benedict, and sweeter options of pancakes or French toast from the live cooking stations. Desserts are as indulgent and feature a variety of delicious treats. Dine indoors or alfresco on the large outdoor terrace while enjoying the views of the marina and Mediterranean Sea.

Saturday brunch at The Grill will debut as of September 8, 2018 from 11:30 am to 3:00 pm. For reservations contact: 961 -01-761600. Price per person: $58 – An additional $20 for the alcoholic bar.



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