bahrainthismonth.com | JUNE 2025 TOP CHEFS 22 Culinary Balance MASTERED Chef Kevin De Guzman blends Japanese precision with Bahraini flavour at Gulf Hotel Bahrain. Here’s how his journey and philosophy are shaping Sato into a standout culinary destination. Mr. De Guzman’s path to the kitchen at Gulf Hotel Bahrain began with the realisation that cooking combined joy, purpose and performance. “It wasn’t love at first sight,” he says. “But getting paid to light stuff on fire and play with knives really worked for me in my 20s.” The adrenaline, movement and later intellectual intrigue pulled him deeper into the culinary world. His fascination with Japanese cuisine led him to study its principles – seasonality, detail and presentation. “Washoku is an art form,” he explains. A pivotal influence was Chef Naotaka Tokuhisa, who trained him in Bahrain in 2012. Despite expectations that he would not last a month, he stayed on for over four years and followed him to Gulf Hotel Bahrain’s Sato Japanese Restaurant, eventually becoming Head Chef. Mentorship from Chef Kazuo Takagi, a two-star Michelin chef, was equally formative. “He dared to break expectations,” recalls Mr. De Guzman, emphasising that inventiveness and tradition can coexist. He now passes on these lessons by encouraging his team to explore and experiment – just as his mentors did with him. At Sato, he maintains authenticity while presenting dishes in a modern style. His signature dish is Nigiri sushi, where rice, not the fish, takes centre stage. “The fish alone doesn’t carry the flavour. The sushi rice, dressed in a secret vinegar blend, is what makes it sing.” Bahrain’s rich culinary culture has deeply influenced Mr. De Guzman’s approach. “Respecting Japanese tradition while adjusting to the local palate is essential,” he says. The country’s love for bold spices and heritage dishes, such as machboos, has pushed him to refine his balancing act between authenticity and adaptation. Still, he insists: “Some dishes, like machboos, are perfect as they are.” He believes the Sa-Shi-Su-Se-So principle – sugar, salt, rice vinegar, soy sauce and miso – is fundamental. “It’s the starting point for building Japanese flavours. Get that right, and the rest follows.” Gulf Hotel Bahrain’s 16 restaurants reflect this ethos, combining global culinary traditions with innovative ideas. The hotel actively shaping the future of Bahrain’s food scene through collaboration, sustainability and culinary storytelling. His advice to home cooks? “Hard work never fails you. Just show up. Simple words, yet these nuggets of wisdom extend far beyond the confines of the kitchen. They are tools that I carry with me, shaping my approach to life’s challenges and opportunities. With each step forward, I am reminded that success is not solely measured by achievements but by the dedication and resilience demonstrated along the way.”
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