Latest news with #MatthewKenney
The National
6 days ago
- Entertainment
- The National
Shadi's take on the hunger crisis in Gaza
Prince Khaled bin Alwaleed bin Talal's new plant-based menu will launch at Four Seasons hotels in Dubai this November. A desire to cater to people looking for clean, healthy meals beyond green salad is what inspired Prince Khaled and American celebrity chef Matthew Kenney to create Folia. The word means "from the leaves" in Latin, and the exclusive menu offers fine plant-based cuisine across Four Seasons properties in Los Angeles, Bahrain and, soon, Dubai. Kenney specialises in vegan cuisine and is the founder of Plant Food Wine and 20 other restaurants worldwide. "I've always appreciated Matthew's work," says the Saudi royal. "He has a singular culinary talent and his approach to plant-based dining is prescient and unrivalled. I was a fan of his long before we established our professional relationship." Folia first launched at The Four Seasons Hotel Los Angeles at Beverly Hills in July 2018. It is available at the poolside Cabana Restaurant and for in-room dining across the property, as well as in its private event space. The food is vibrant and colourful, full of fresh dishes such as the hearts of palm ceviche with California fruit, vegetables and edible flowers; green hearb tacos filled with roasted squash and king oyster barbacoa; and a savoury coconut cream pie with macadamia crust. In March 2019, the Folia menu reached Gulf shores, as it was introduced at the Four Seasons Hotel Bahrain Bay, where it is served at the Bay View Lounge. Next, on Tuesday, November 1 – also known as World Vegan Day – it will come to the UAE, to the Four Seasons Resort Dubai at Jumeirah Beach and the Four Seasons DIFC, both properties Prince Khaled has spent "considerable time at and love". There are also plans to take Folia to several more locations throughout the Middle East and Europe. While health-conscious diners will be attracted to the concept, Prince Khaled is careful to stress Folia is "not meant for a specific subset of customers. It is meant for everyone who wants a culinary experience without the negative impact that eating out so often comes with."
Yahoo
30-05-2025
- Entertainment
- Yahoo
Four Seasons Hotel Los Angeles Spices Up the Rooftop With La Ola
Four Seasons Hotel Los Angeles Spices Up the Rooftop With La Ola originally appeared on L.A. Mag. For years, the poolside rooftop on the fourth floor of the Four Seasons Hotel Los Angeles at Beverly Hills housed a breezy lunchtime spot, Cabana — until two years ago, when Matthew Kenney debuted his ephemeral Plant Food + Wine executive chef Jesus Medina (who pioneered the dining concepts at Four Seasons Westlake Village before joining the Beverly Hills team) is injecting some of his personal Mexican heritage into the fourth-flour dining spot with La Ola, a lively new eatery that will be open starting today for lunch, golden hour and dinner daily. La Ola (Spanish for "the wave") is his take on Coastal Mexican — and it comes complete with a vibrant new design in natural textures and beachy tones, alongside new cabanas, umbrellas and chaises."I'm very excited to introduce this concept — Coastal Mexican is deeply in my heart, it's my rich culture, so I can express myself," said Medina at a preview event. "And it's an amazing journey for Four Seasons, as we're [the Four Seasons'] only Mexican concept in the U.S." Guests can enjoy signature guacamole, ceviches, shrimp aguachile, octopus chicharrón and tacos, or opt for heartier entrees like the catch of the day, carne asada and grilled prawns — all served with elegant presentation. Sip house margaritas garnished with sea asparagus, or seasonal paleta cocktails with herbs and mezcal — and mini slushie welcome shots. Desserts include platano macho with a burst of cotja snow and a sweet taco de elote with amarth and blueberries. The fiesta continues all summer with a weekly seafood market-style experience (Mercado Mariscos), tarot and tequila nights, live DJ sets, mariachi performances, ceviche tastings and mixology pop-ups — plus "surprise and delight" moments on weekends, which will include a medley of Mexican treats for poolgoers (Tajín-dusted melons, paletas and Mexican-inspired ice creams). Added Medina: "I want for you all to raise a glass, and we're all going to say this in Spanish, and we all know this: Salud!" For more information or to make a reservation, click here or call 310-273-2222. This story was originally reported by L.A. Mag on May 30, 2025, where it first appeared.
