When done right, food can make a powerful emotional connection. That’s why we leverage with nearby suppliers to deliver the highest quality dishes using fresh, local ingredients. But we don’t stop there. Our culinary team loves the challenge of customizing menus that reflect your group’s tastes, no matter if it’s for a boardroom luncheon, an international conference or a family event.
EVERYTHING YOU NEED
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A Taste of JakartaLet us create a connection to our local culture with a menu full of traditional Indonesian recipes executed with a modern twist. Our chefs put their own spin on local favourites such as Nasi Empat Musim (braised beef in a Padang-style curry sauce with Indonesian fried rice) and Lobster Laksa.
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On-Site Restaurants & BarsYour guests will have their pick of five options for dining, drinks and satisfying their sweet tooth. Encourage them to savour bold Italian dishes served next to sweeping city views at our 20th-floor Alto Restaurant & Bar, dine on local fare beneath a dramatic cupola ceiling at Palm Court, and meet for bespoke cocktails in our seductive Nautilus Bar.
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Private DiningBoth Alto Restaurant & Bar and Palm Court feature private-dining rooms for intimate gatherings, while Alto itself can transform into a private space for pre-event cocktail hours or celebratory meals with its multiple rooms, foyers and private, penthouse-style terrace.
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Make it Al FrescoMake the most of the city views that surround our hotel with an outdoor meal. Both the Garden Terrace and Pool Terrace can seat up to 100 guests for a sit-down affair, or arrange for a celebratory brunch on the more intimate Alto Restaurant & Bar terrace.
![Bright La Patisserie cafe with elegant blue decor, yellow chair, high ceilings, crystal chandelier]()
The Sweet LifeLa Patisserie’s artistic confections, displayed like expensive jewels, are coveted creations here in Jakarta – let our innovative pastry team come up with something special for your group. Think chocolate art, signature specialty cakes or imaginative, individual pastries made just for you.
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For me, chefs are artists. That’s the philosophy I take to creating spectacular and evocative events for our clients, to take their culinary dreams and convert them into reality.
Marco Riva Executive Chef
Our Team
Marco Riva
Executive ChefWhat began as a job washing dishes in a family-owned Lake Como hotel at age 12 has burgeoned into an impressive career that has taken this Italian native across three continents. According to Chef Marco, too many Italian restaurants veer away from tradition these days, which makes his dedication to this family-oriented cuisine at Alto a welcome addition to the city’s culinary scene. In addition to Alto, Chef Marco also oversees all of the Hotel’s dining experiences, including catering and banqueting for special events.
“Every big hotel says it’s part of a family, but Four Seasons really embraces that.”
Lorenzo Sollecito
Executive Pastry ChefA native of Mezzocorona in northeast Italy, Chef Lorenzo’s first culinary memories revolve around helping his grandmother bake apple strudel and biscuits when he was 5 years old. After working his way up from a commis chef to chef de partie in the kitchens of several European hotels and restaurants, it was meeting his mentor, Executive Pastry Chef Domenico di Clemente, at the Michelin-starred Il Palagio at Four Seasons Hotel Firenze that made him realize his heart lies firmly with pastry.
“Nothing should go in front of a guest if we don’t love it ourselves.”