The Four Seasons Hotel Bahrain Bay, which opened in mid-March, is a Pierre-Yves Rochon-designed property meant to evoke the era of ocean travel, including in-room lounge chairs based on an original design for the French liner SS Normandie. Each room also has the new, fully customizable Four Seasons Bed. Additional interior designers for Four Seasons Hotel Bahrain Bay included Los Angeles-based Waldo Fernandez (Wolfgang Puck and Vento restaurants) and EDG (Bahrain Bay Kitchen). Rooms, public spaces and function areas are by Rochon.
The landmark skyscraper includes 273 rooms and suites anchored on resort-like grounds on a private man-made island. These include the CUT and CUT Lounge, led by executive chef Ben Small; the new Moroccan-inspired Blue Moon Lounge; and the first ever re Asian Cuisine with executive chef Brian Becher at the helm. Wolfgang Puck will open three concept restaurants and bars as well.
The hotel also offers four additional food and beverage options, including the poolside Vento and the chic Azure lounge.
Other amenities include five swimming pools, including the Kids' Pool, the Azure Pool, a free-form Infinity Pool "spilling" into the bay, an Indoor Spa Pool and the Saltwater Experience.
A spa is housed in four interconnecting garden buildings, including 17 treatment rooms and his and hers spa lounges.
Fitness facilities are also available.
For events, the property has indoor/outdoor function spaces, an enclosed music room, photography room and the bride's suite.