Honouring an Italian Maestro at Four Seasons Hotel Cairo at Nile Plaza

In a remarkable evening blending culture and cuisine, Chef Stefano Maffioli Ferrari, Chef de Cuisine at Riviera, Four Seasons Hotel Cairo at Nile Plaza, was honoured as an 'Ambassador of Italian Cuisine in Egypt.' The recognition took place during a formal gala aboard the historic Italian naval ship, Amerigo Vespucci, docked in Alexandria for the first time in over 90 years.
A Voice for Italian Culinary Culture at Four Seasons Cairo at Nile Plaza
From Milan to Megève: Four Seasons Kitchens Chef's Culinary Path
Chef Maffioli Ferrari's journey spans some of Europe and the Middle East's most respected kitchens, including stints by Four Seasons kitchens in Florence, Milan, and Megève. Mentored by Michelin-starred chefs, he has shaped a culinary style that brings refined simplicity and deep-rooted tradition to every plate.
Vespucci Meets Egypt: A Celebration of Culinary Diplomacy
Amerigo Vespucci's visit to Egypt was more than symbolic—it was a celebration of Italian cuisine as a contender for UNESCO's Intangible Cultural Heritage list. Organised by Italy's Ministry of Agriculture and Ministry of Culture, the evening reflected a shared appreciation for quality food and the cultural ties that unite Egypt and Italy through the art of cooking.
Riviera at Four Seasons Cairo at Nile Plaza: Tradition with a Contemporary Touch
At Riviera, Four Seasons Hotel Cairo at Nile Plaza's signature coastal Italian restaurant, Chef Maffioli Ferrari curates a menu that bridges tradition and creativity. His work embodies the values of La Cucina Italiana, a global initiative dedicated to preserving Italy's culinary roots while adapting to the tastes of today's diners.
A Legacy that Sails Beyond Alexandria
While the Amerigo Vespucci continues its Mediterranean voyage, its stop in Alexandria leaves behind more than photographs—it leaves a tribute to the chefs and artisans who keep Italian food culture alive, one dish at a time. Chef Maffioli Ferrari's recognition is not only personal but part of a broader story of culinary exchange between Egypt and Italy.

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