Baku, Finance Time. The evening was organized to introduce the Executive Chef – Kjell as well as present the new menu of Kaspia Restaurant.

On this evening guests were presented with the following dishes:

-          Foie Gras Terrine

-          Seared Gambas Prawns

-          Soup Of Caramelized Onion

-          Beef Tenderloin & Lobster “Surf & Turf’’

-          Pot au Cream

Every dish served during the evening was the masterpiece of Kjell’s long experience in cooking and impressed all the guests. 

The Executive Chef of Four Seasons Hotel Baku has over 25 years of experience in the restaurant business. Kjellhadalotoftrainings,hadanopportunitytoworkwith the world famous Chefs and mastered all the necessary skills for the culinary career.

Kaspia Restaurant has just re-launched the menu and invites you to try new dishes by Executive Chef KjellKollin.

For more information:

+99412 404 24 24

KJELL KOLLIN

Executive Chef

"You are what you eat!"

Four Seasons Tenure

·         1992-1997, 2001-2003, since 2014

·         First Four Seasons Assignment: Chef de Cuisine, Regent Kuala Lumpur (formerly a Four Seasons hotel)

Employment History

·         Rixos Hotel Dubai; The Domain Bahrain; JumeirahZabeelSaray, Dubai; Banyan Tree Club & Spa Seoul; Kempinski Hotel Mall of the Emirates, Dubai; Shangri-La Hotel Beijing; Jumeirah Beach Hotel, Dubai; Four Seasons Resort Maldives at KudaHuraa; Marriott International, Nagoya, Japan; Marriott International Kuala Lumpur; Regent Kuala Lumpur (formerly a Four Seasons hotel); Operakällaren, Stockholm

Birthplace

·         Stockholm, Sweden

Languages Spoken

·         Swedish, English, German, Japanese

Chef KjellKollin, a Swedish native, began his culinary journey at the Operakällaren in Stockholm, developing his knowledge and expertise within the culinary world. Following his time in Sweden, Kjell took on a number of international roles across Malaysia, Japan, Maldives, Dubai, China, Korea and Bahrain before joining the team at Four Seasons Hotel Baku as Executive Chef. 

In 1992 he joined the Four Seasons family in Kuala Lumpur, Malaysia and worked there for five years. Continuing growing and developing new skills, Kjell took on a number of roles in Malaysia and Japan before he returned to Four Seasons and took a role as Executive Sous Chef at Four Seasons in the Maldives. In 2007 he became executive chef at the Shangri-la Beijing, and it was there when Chef Kollin had the opportunity to partner with the infamous Chef Thomas Keller.

Kempinski Hotel Mall of Emirates in Dubai was Chef Kollin's next assignment, before taking on a pre-opening project at the BanyanTree resort in Korea. His next job brought exciting new challenges as he joined the pre-opening team at the JumeirahZabeelSaray in Dubai as executive chef, overseeing all culinary and concept development for ten different food and beverage concepts. One final pre-opening assignment was presented, with the opportunity to create something very unique in the desert of Bahrain, by developing a new project, The Domain in Manama. 

In addition to Thomas Keller, Chef Kollin has had the opportunity to do cross promotions with Chefs Nobu, Paul Bocuse, Daniel Boulud, Jean-Georges Vongerichten and most recently Albert and Ferran Adria, to name a few.

“I want to be a part of the growingFour Seasons family. To share my experience and knowledge with our kitchen team and our guests is my main priority right now,” says Chef Kollin, who has travelled the world with his wife Yuki over the course of his 25 years plus career.