THE RITZ-CARLTON, BAHRAIN HOTEL & SPA

PO Box 55577 Manama
Phone:  +973 1758 0000   •  Map & Directions
...

The Ritz Gourmet Lounge: Culinary Team

  Heather Kim, Sous Chef
  Executive Pastry Chef, Rabii Saber

Heather Kim, Sous Chef




Heather Kim got inspired to become a chef already during her childhood as her parents, both mother and father, used to be chefs. She started working in the kitchen of her parent’s restaurant which was the first Korean restaurant in Toronto, Canada. She decided to get a professional education at the school for culinary in GBC (George Brown Culinary in Toronto, Canada) and started working at the Five Diamond Italian restaurant in Toronto called ‘Via Allegro’ under Executive Chef Lino Collvecchio.

She refined her cooking skills via an Italian culinary art program for one year and studied at ALMA (Culinary School in Corono, Parma, Italy) followed by an internship of six months at the one Michelin started restaurant called Casa Vicina, an over 100 years old family owned restaurant in Piedmont, Italy. Heather Kim’s passion for homemade delicacies from desserts, chocolates, jams to classic signature dishes sets new standards at the Parisian “Salon de The” inspired The Ritz Gourmet Lounge.
Back To Top

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.
Back To Top