THE RITZ-CARLTON, BAHRAIN HOTEL & SPA

PO Box 55577 Manama
Phone:  +973 1758 0000   •  Map & Directions
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The Lobby Lounge: Culinary Team

  Executive Pastry Chef, Rabii Saber

Executive Pastry Chef, Rabii Saber




Executive Pastry Chef Rabii Saber oversees all aspects of patisserie and baking of the hotel’s wide selection of exquisite dining venues including catering, banqueting and in-room dining. A native of Morocco, Executive Pastry Chef Rabii Saber has spent over a decade perfecting the art of patisserie at some of the most exclusive five star destinations in the world.

He joins The Ritz-Carlton, Bahrain Hotel & Spa from the Four Seasons Resort Lanai at Manele Bay and the Four Seasons Resort Lanai, The Lodge at Koele, Hawaii, where he was in charge for the entire pastry operation of both hotels on the island and the execution of some of the most exclusive VIP events. Previous to this move, Chef Rabii served as Pastry Chef at the Bellagio Resort in Las Vegas, USA, and the iconic Greenbrier Hotel and Resort in West Virginia, USA, under the guidance of Chef Frederic Monti, a renowned Master Patissier. Chef Rabii’s other culinary experiences include assignments at Moevenpick Hotel & Casino in Tangier, Morocco; Hotel Sofitel Diwan in Rabat, Morocco; and Ti Piacerá Restaurant in Madrid, Spain.

In his leisure time, he likes to experiment and to create new dessert techniques, and research recipes. Chef Rabii had the great opportunity to refine his sugar and chocolate art of craft while training with many of the leading pastry chefs in the world such as Stephane Treand, Laurent Branlard and Frederic Hawecker. In 2009 he was selected as participant in the U.S. pastry chef of the year competition.

“The world of patisserie is a way of lifestyle and to continuously surprise the guest anew is the greatest pleasure for me”, says Executive Pastry Chef Rabii Saber.
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