Pedro Samper has joined Four Seasons Resort Dubai at Jumeirah Beach as executive chef. His wealth of knowledge and skill stems from 20 years of experience, working in Michelin star kitchens alongside some of the world’s most decorated chefs. Samper’s role sees him lead the resort’s culinary team, overseeing venues including Sea Fu, Mercury Lounge and Shai Salon.

Samper said: “My love for exploring culture carried me to Dubai, and my passion for pursuing excellence brought me to Four Seasons. To be a part of such a passionate and diverse team gives me a feeling of home. Growing up, I had to travel the world to gain insight into new ways of cooking and living. I am now privileged to have the world in my kitchen. I am already both learning from my team and creating wonderful things with them.”

Before joining Four Seasons Resort Dubai

Originally from San Sebastian, Spain, Samper spent his formative years in a community where chefs are as revered as doctors and engineers. Although he exhibited an early fascination with food, he decided to pursue a degree in environmental chemistry to expand the breadth of his interests and build an educational foundation. Despite the prospect of a promising career in science, after graduating, he set off on his childhood dream of exploring the diverse cultures and flavours of the world.

Counting passport stamps as badges of honour, Samper has since discovered the colourful spices of India, the meticulous work ethic of Japanese chefs, the complexity of Asian cuisine and the history-infused cookery of Europe. His impressive resume includes stints at Martin Berasategui (Spain, three Michelin stars), Quique Dacosta (Spain, three Michelin stars), Ryugin (Japan, three Michelin stars) and Zurriola (Japan, two Michelin stars).

Samper achieved major successes in Spain as executive chef at Paradores de Turismo hotels and resorts, a brand centred on Spanish heritage and history. The role saw Samper dream up feasts fit for a king, with frequent banquets held for the Spanish royal family. Samper then continued his international forays, thriving in leadership roles across Malaysia, Hong Kong and The Maldives.

The chef counts his depth and profound understanding of cooking, as major assets. His philosophy on cuisine can be broken down into three main pillars: Seasonality, legacy and mastery.