As regional executive chef for Wolfgang Puck at Four Seasons Hotel Bahrain Bay, Brian Becher creates food we love, for people we care about. His passion lies in working with premium meats, drawing on global culinary influences and using precise techniques to deliver bold flavor, perfect balance and a truly memorable dining experience.
What excites you most about working with premium cuts of meat and how do you build a dish around them?
For me, I honor each premium cut of meat by treating its natural integrity with purpose, precision and deep respect. Moreover, I handle a marbled ribeye or aged sirloin with care, knowing their quality deserves attention and culinary restraint. Furthermore, I showcase that excellence by simplifying the dish, letting bold, natural flavors of the meat confidently speak for themselves. When crafting a dish, I add brightness to cut richness, texture for contrast, and seasoning that complements without overwhelming flavor. Ultimately, I embrace simplicity because it allows exceptional meat to shine as the undisputed star of a well-composed plate.
You’ve worked across various cuisines. How do different cultural approaches to meat influence your cooking style?
Each culture brings a unique meat philosophy, influencing everything from precise butchery techniques to bold flavor profiles and traditional cooking methods. Moreover, French cuisine taught me precision and finesse, searing meat carefully, resting it properly and honoring the cut through technique. Furthermore, Middle Eastern traditions introduced me to bold spices, live-fire grilling and flavors rooted in heritage, intensity and layered complexity. In addition, American food culture embraces comfort and generosity, think slow-smoked barbecue, juicy steaks or the timeless appeal of a cheesesteak. Ultimately, I blend these global influences to create a style that balances refinement and boldness, tailored to each unique culinary moment.
What’s one key principle you follow when preparing meat to ensure depth of flavor and textural balance?
Restraint is key, so I begin with proper seasoning and give the meat time, whether dry aging, marinating or simply resting. Moreover, I treat time as an essential ingredient, allowing flavors to develop and textures to reach their fullest, most satisfying potential. Furthermore, I focus intensely on temperature control from the first sear to the final rest. Every degree shapes flavor, moisture and texture. By managing heat precisely, I create contrast: a crisp crust, juicy center and tenderness that defines well-executed, high-quality meat. Ultimately, my goal remains constant, to craft a complete sensory experience that honors the ingredient and satisfies through taste, texture and aroma.
