Reconnect With the World: How Travel
Can Free Your Creativity

When you sit down for a tea ceremony at Four Seasons Hotel Kyoto, you’re bound to hear the Japanese saying ichi-go ichi-e (literally, “one time, one meeting”). It’s a gentle reminder that every single moment – no matter how small – is a unique opportunity, never to be repeated.

For photographer and creative director Dave Krugman, noticing and capturing those moments, like his bamboo forest image above, is a way of life.

 


“One of the reasons I love to make photographs is because I find memory to be a very fleeting thing,” says Krugman. “For me, a photograph is a stimulus for a cascade of memories. And every time I look at a photo I’ve taken, it takes me back to that moment and the feelings I was having and the people I met and the environment I was in. That’s why photography is such an important part of my life.”

Kyo 319 970x540

In Kyoto, Four Seasons helped introduce Krugman to a variety of new people, environments and experiences: A Hotel guide led him on a tour of a 1,000-year-old bamboo forest, and the Concierge arranged a visit to a local lantern workshop, where artisan lantern masters taught him how to carefully layer thin sheets of paper over a frame to build his own mini lantern. Krugman also sat down at Four Seasons Hotel Kyoto with Poppy Jamie – an author, entrepreneur, and founder of mindfulness app Happy Not Perfect – to record a podcast sharing more about his personal journey and perspective on how travel is essential to a creative life.

“I’ve learned that everything we look at, there’s a craftsman behind it,” he said.

Known for his moody yet vibrant cityscapes and street photography, Krugman cites travel as one of the biggest influences on not only his art, but on his relationship with the world around him. “There is nothing more inspiring and invigorating than travel,” he says. “It always shows me that the world is so much larger than we imagine, so much more diverse. Witnessing this complexity and the vastness of the world is a humbling feeling, and it inspires me. Photography allows me to connect more deeply with all I see and all I experience.”

In Kyoto – and when travelling with Four Seasons – the opportunities for connection are seemingly endless.

A man holds a clear umbrella and a camera while standing in a bamboo forest

Discover experiences that bring history to life

With ancient architectural masterpieces around every corner, family-owned shops selling handmade creations that have been made the same way for centuries, and a culinary scene featuring everything from Michelin-starred restaurants to chic craft cocktail bars and unassuming noodle joints serving up delightfully slurpable bowls of ramen, Kyoto is a city of artisans.

Explore Kyoto with Four Seasons

“I love the attention to detail in Japan,” Krugman says. “I feel like everything has its place and its ritual and its reason. As somebody who is such a visual person, it’s a real treat to experience that.”

Kyo 150 970x540

The atmosphere at Four Seasons Hotel Kyoto is no different. Set around the 800-year-old Shakusui-en pond garden – itself immortalized in a 12th-century epic poem – every setting is created with care and intention. There is beauty and meaning in everything. All you have to do is be willing to connect with it.

“Being a photographer and traveller has absolutely shifted my perspective,” Krugman says. “If I’m in a place I’ve never been before, every single thing I see provides an incredible education about the area I’m in.”

Try activities outside your comfort zone

After travelling the world twice over, Krugman can attest to one of the most essential components of a successful trip, no matter the destination: Keeping an open mind.

“I try to leave a lot of breathing room for spontaneity and serendipity, because my favourite moments are when something happens, the path kind of diverges, and I’m exposed to this thing that I couldn’t have planned even if I wanted to,” he says.

This doesn’t just apply to travel, but to the creative process – and to some of the most worthwhile experiences. “The best experiences in my life have been things that are just outside my comfort zone,” says Krugman.

Kyo Dave Krugman Collage Kyoto 970x540

In Kyoto, that could mean immersing yourself in the world of geiko and maiko – kimono-clad entertainers who perform traditional song and dance – at an ozashiki asobi dinner in the Gion geisha district. Learn the art of Zen meditation from the deputy head monk of Shoden-Eigen-in. Or head to Kibune train station for a walk along the river, passing crimson torii gates and fragrant cedar trees on your way to Kurama Temple for a traditional onsen bath. Being open to adventure can help you discover the city’s secrets.

Explore the world with Four Seasons

“My travel philosophy is to go into every situation with an open mind and a big smile,” Krugman says. “That attitude can open up so many doors for you.”

Uncover a new perspective on everyday life

For Krugman and for many of us, travel is much more than just a vacation. It offers a chance to connect with the world around us and discover new ways of doing things. Simply being somewhere new invites us to look at things differently, even something we do all the time – like sipping tea.

Kyo 176 970x540

Discover centuries of tradition and spiritual beauty at a Tea Master Ceremony in the Hotel’s Shakusui-tei – the intimate Tea Ceremony Room. A local tea master will teach you the history of the brew and the Japanese rituals for steeping, pouring and savouring the perfect cup – a flavourful taste of local customs.

“There is no better education than travel, because you’re exposed to so many new ideas, ideas you never even knew existed,” Krugman says. “And when you can incorporate that into your day-to-day life, you just grow with every new experience.”

RECONNECT THROUGH LIFE-CHANGING TRAVEL

Your journey begins here

Kyoto lanterns

Making Waves: Inside Four Seasons
Pop Down Miami

Every December, the art world congregates in South Florida for two jam-packed weeks of cultural and aesthetic indulgence, during which a veritable Who’s Who roster takes over Miami. On December 7, many of them could be found onboard the 300-foot (95-metre) superyacht KISMET for the third Four Seasons Pop Down, the event concept specifically designed to offer guests an immersive brand experience beyond the walls of hotels and resorts. Sixteen Four Seasons mixologists and chefs hand-selected from around the globe ensured that those in attendance were well-cared-for, while Questlove, ensconced in a second-floor DJ booth, provided the soundtrack.

Transportive Sips

Exquisitely crafted cocktails and culinary delights are a Four Seasons hallmark, and Pop Down Miami was no exception. Wherever you went on the seven-storey KISMET (the personal vessel of Four Seasons Hotel Toronto owner Shahid Khan), offerings abounded. And their credentials were impeccable: Participants for each Pop Down are selected out of more than 100 submissions from across the Four Seasons global portfolio. A few of the evening’s master mixologists included Fatima León of
Four Seasons Hotel Mexico City, Keith Motsi of Four Seasons Hotel Beijing and Ashish Sharma of Four Seasons Hotel Kuala Lumpur.

The colours, the people and the cocktails were inspiring for me. – Fatima León

León shook up the complex and tropical Surrealismo, a crowd-pleaser made with tequila, guava and cotton candy, topped with a butterfly confection. “The experience of being in Miami for Pop Down was amazing,” León says. “The colours, the people and the cocktails were inspiring for me” – so much so that she’ll be revamping the menu at her own Fifty Mils bar, and adding her creation, next year.

Michelin-Starred Eats

Michelin-starred chefs Daniel Boulud, of Café Boulud and d|bar at Four Seasons Hotel Toronto, and Mauro Colagreco of the newly reimagined Four Seasons Resort Palm Beach showcased their mutual talents in the form of caviar, crab and lobster gelée; egg cups stuffed with truffle, mushroom and foie gras bavarois; and a warm mushroom tart with Parmesan and black truffles. Speaking of Florie’s, his new post just up the coast in Palm Beach, Colagreco compared it to Mirazur, his lauded oceanfront restaurant in Menton, France. “It’s an amazing project, a very beautiful oceanfront resort, so there’s lots in common,” he says. “We have a pizza oven, a tandoori, a yakitori – many methods of cooking with fire.”

Artful Immersion

On KISMET’s lower deck – also known as the spa level, complete with barbershop, sauna, pedicure station and hair salon – the sensorial experience continued as guests, surrounded by citrus trees, were invited to create customized perfumes from French fragrance house Atelier Cologne. Also on board: two-storey video walls displaying time-lapse images of the artistic process of Spanish artist Ignasi Monreal, whose digital paintings are featured in
Four Seasons: The Art of Hospitality, a new coffee-table book from Assouline.

And that wasn’t the only artwork on view. At Island Gardens Marina, where the superyacht was docked for the occasion, attendees were greeted by Glass Horizon, the latest Skynet installation from artist Patrick Shearn and studio Poetic Kinetics. The sculpture, 35 feet (11 metres) high, was constructed using rope, monofilament net and approximately 67,000 holographic Mylar streamers, spanning 10,800 square feet (1,003 square metres). No invitation was needed to take in its iridescent charms, on display throughout the weekend.

Next up? In early 2019, the global series moves to Hong Kong. Watch this space for more.



video



YOUR JOURNEY BEGINS HERE

Discover a world of artistry and imagination.

Toronto skyline

Sommelier Cheat Sheet: A Toast to Pét-Nat and Other Under-the-Radar Wines

Champagne may be the world’s most famous sparkling wine, but it wasn’t the first. Long before the meticulous blending and ageing of méthode champenoise, winemakers were using the méthode ancestrale to make naturally effervescent wines known in France as pétillant naturel or, colloquially, pét-nat. These fresh and unpretentious sparklers are now made across the winemaking world, from France’s Loire Valley to New York’s Finger Lakes, from Spain to Sonoma – and from just about every grape.

It should come as no surprise then that they’ve gained a cult-like following among adventurous wine lovers for their fruit-forward profiles, gentle carbonation, easy-drinking style and sense of small-batch “discovery.” Here, Four Seasons’ own sommeliers tell us why they love pét-nat – and the other wines they reach for at Christmas, New Year’s and beyond.


Wine at FS Palm Beach

Palm Beach: Jessica Altieri’s Cheat Sheet

Newly reopened after a major renovation by designer Martin Brudnizki, Four Seasons Resort Palm Beach is more than just a place to see and be seen – it’s a oenophile’s dream. Enter sommelier, Instagram influencer and wine podcaster Jessica Altieri, who’ll be serving up plenty of pét-nats at the Resort’s new restaurant, Florie’s, in partnership with Michelin-starred Argentine chef Mauro Colagreco. “Pét-nat is a product of the easiest method by which to get bubbles into a wine, and it was the first way sparkling wine was produced – hence the name méthode ancestrale,” says Altieri, who loves sourcing effervescent Mauzac pét-nats from Limoux and Gaillac in the south of France, as well as crisp whites from the Loire Valley. “I like to call it Champagne’s hip younger sibling; it’s ideal with creamy cheeses like chèvre or a scrumptious charcuterie board.”

I like to call it Champagne’s hip younger sibling; it’s ideal with creamy cheeses like chèvre or a scrumptious charcuterie board. – Jessica Altieri

As the winter holidays approach, Altieri also recommends a lesser-known wine: Gemischter Satz from Viennese winemaker Fritz Wieninger, whose 128 acres (52 hectares) are run by 10 members of his family. “Vienna is the only metropolis worldwide with extensive wine-growing areas and vineyards within the city boundaries,” she says. The Viennese wine tradition is as old as the city itself, with the first recorded vineyards dating back to 1132. “In 18th-century Vienna, under the reign of Maria Theresia and her son Josef II, wine growing was heavily encouraged, with huge wine cellars running underneath the inner city.”

The Gemischter Satz is “perfect for New Year’s Eve,” and usually shared in Austrian heurigen (wine taverns) at celebratory moments. “A pairing to complement the brightness of this wine would be some grilled pork sausage and traditional Austrian cold cuts,” Altieri says. “I will never forget how it refreshed my palate after each bite while sitting with Fritz Wieninger in the vineyard.”


Wine and outdoors at FS Jackson Hole

Jackson Hole: Anthony Puccia’s Cheat Sheet

“Some of the best things in the wine world are also the simplest,” says Anthony Puccia, sommelier at Four Seasons Resort and Residences Jackson Hole. “That’s why I love pét-nat. The alcohol content is a little bit lower, and they always have a bit of nice sediment because they’re made using the oldest sparkling wine method in the world.” Puccia, a former Alaskan heli-ski guide and cellar master at Jackson Hole Winery, says the Resort will begin serving pét-nat soon. At the moment, he recommends the Sparkling Pinot Meunier from Donkey & Goat, made with grapes from the Russian River Valley in Sonoma. The urban winery in Berkeley, California, is “at the forefront of the pét-nat movement,” he says.

Some of the best things in the wine world are also the simplest. – Anthony Puccia

Another of Puccia’s favourite wines for the holiday season is equally unexpected. “We just started sourcing Arnot-Roberts El Dorado Gamay Noir, and I could not be happier,” he says – high praise from someone who’s gone on tasting trips to France every year for more than a decade. “Arnot-Roberts makes some of the best cult wines in California, and this particular one is big, beautiful and juicy – such a refreshing pairing with holiday meals.” The next time you find yourself in Jackson Hole, try it with raclette cheese and alpine charcuterie – “It’s perfect with lighter game meats” – in the slope-side Ascent Lounge, where a wood-burning fire casts a warm glow.


FS Toronto

Toronto: Jeremy Geyer’s Cheat Sheet

“We usually feature at least one pét-nat, and currently we have Xarel-lo from Spain and Loureiro from Portugal,” says Jeremy Geyer, sommelier and General Manager of Café Boulud and d|bar at Four Seasons Hotel Toronto. He recommends pairing that pét-nat with seafood, and one dish in particular: “At Café Boulud we feature a plateau de mer of poached white shrimp and oysters that all do very well with the high natural acidity, minerality and effervescence in these wines.”

At Café Boulud we feature a plateau de mer of poached white shrimp and oysters that all do very well with the high natural acidity, minerality and effervescence in these wines. – Jeremy Geyer

For the festive season, Geyer covets one glass above all others – especially if roast turkey is on the menu: “When it comes to traditional holiday meals, it’s hard to stray from Beaujolais red, particularly the wines from the 10 crus. This year I recommend focusing on the 2015 and 2014 vintages, both of which produced spectacular reds with incredible balance and structure. These wines work very well with turkey and poultry, and have the right mouthfeel to pair with their usual accompaniments.”

Your Journey Begins Here

Imbibe with us.

Toronto skyline

Your Most Instagrammable Day in Toronto

World-class museums, thoroughly charming neighborhoods and a restaurant selection even New Yorkers would envy – it’s no surprise that Toronto is tops. We turned to guests and staff of the 55-storey Four Seasons Hotel Toronto – the flagship property in the Four Seasons portfolio, not to mention the birthplace of the brand – for their most shareable memories, including what room service to order for breakfast and where to nab a cocktail in a 19th-century former speakeasy. Here, get a play-by-play rundown of Toronto’s most cinematic sights.

MORNING

Sunrise Sustenance

There’s no better place to catch the sunrise over Toronto’s tony Yorkville neighborhood than from your sumptuous bed, overlooking floor-to-ceiling windows that peep out on the city.

All 259 guest rooms feature down-swathed Signature Four Seasons beds – the ideal lounging spot for awaiting room service. “For a sunrise view, request a room facing east,” says Carolina Avaria, the Hotel’s Chef Concierge and Director of Communications for Les Clefs d’Or, an organization of the globe’s top hotel concierges. Her go-to room service breakfast orders? “The lemon ricotta pancakes are our trademark breakfast item if you’re looking for something sweet. For something savoury, the avocado toast and the Canadian breakfast never disappoint. And we also have healthy smoothies, including the Blueberry Antioxidant and the Power Green.”

 

View this post on Instagram

 

A post shared by Royal Ontario Museum (@romtoronto)

Kick Off the Day with Culture

Among the most beloved sites in Toronto, Royal Ontario Museum (ROM) – the largest museum in the country – provides a sophisticated start to your day. “It’s just a block away from our Hotel, which is phenomenal,” Avaria says of the 1914 museum, which sports a glass and aluminum façade by architect Daniel Libeskind called The Crystal. “They have the best rock collection in the world and the largest exhibition of Chinese artifacts outside of China. You can spend two hours to an entire day in there, and it’s only a seven-minute walk away.” Don’t leave without stopping by the 6,000-square-foot Institute for Contemporary Culture, where modern works (from street art to style star photography) take center stage.

AFTERNOON

 

 

View this post on Instagram

 

A post shared by Sorelle and Co. (@sorelleandco)

Pretty Pick-Me-Up

If you’re feeling peckish after nonstop gaping at the museum, swing by family-owned Sorelle and Co. – one of Avaria’s favourite spots for a restorative afternoon coffee or tea and gluten-free, vegan sweets. “It’s adorable, with seriously perfect, Instagrammable decor,” she says. “Not only is it a great, cozy atmosphere, but it’s truly beautiful, with little roses on each round table. The walls are all glass, so you can see outside to Yorkville.” Order a Toronto-made Sloane tea (the vanilla bean rooibos is a classic) and a lemon brûlée tart for a bit of edible R & R.

 

View this post on Instagram

 

A post shared by Bar Reyna (@reynatoronto)

Brunch With a Side of History

Bar Reyna is housed in an old row house built in the 1850s,” says Avaria, who has lived and worked in Yorkville for 16 years. “In the 1960s there was a massive hippie movement, and all of the Americans avoiding the draft came to Yorkville.” At Bar Reyna, a former speakeasy, Mediterranean-inspired dishes like baklava French toast in mulberry syrup lure – as does the leafy back patio. Avaria’s cocktail of choice? The Mezcal Smokeshow. “I love it because it’s rimmed with Hawaiian black salt, a unique ingredient I haven’t seen anywhere else.”

Lap Time

Take a leisurely walk back to the Hotel through the bustling Yorkville neighborhood, and then head to the ninth floor for a dip in the 13-metre-long pool, where floor-to-ceiling windows reveal the surrounding cityscape. “All Hotel and Spa guests have full access to the pool and adjacent whirlpool, which are ideal for either a relaxing soak or vigorous exercise,” Avaria says. “Guests love standing out on the Spa’s terrace to take in the view.” Upgrade your swim with a Spa treatment, such as a Himalayan Salt Stone Massage, during which you’ll be rubbed down with the 200-million-year-old mineral.

EVENING

Dine in Style

Among the dozens of truly exquisite restaurants in Toronto, the Hotel’s own French brasserie Café Boulud is touted as the best in the city. “It’s one of celebrity chef Daniel Boulud’s only two restaurants in all of Canada, with beautiful mid-century interior design by London-based Martin Brudnizki,” Avaria says. “The menu, designed in collaboration with Chef Boulud and Chef de Cuisine Sylvain Assié, is rooted in soulful French cuisine inspired by Lyonnaise classics and Boulud’s upbringing on a family farm in the small village of Saint-Pierre-de-Chandieu.” The most ordered dish? The rotisserie chicken, which is slowly cooked to perfection on what Avaria deems the Rolls-Royce of rotisseries, a Rotisol imported directly from France. “Another standout: the plateau de fruits de mer, a seafood tower including oysters, shrimp, crab, clams, mussels and half-lobster. For dessert, you must order the profiteroles, which are one of the most popular desserts in all of Toronto on Instagram.”

A Bubbly Finish

The preferred way to cap off a delicious day in Toronto is by sipping your favourite Champagne from your private soaking tub lofted over the city. “Every room in our Hotel has a bathtub, but book the Presidential or Royal suite to enjoy a soak by a window overlooking Yorkville,” Avaria says. Custom-made body products tailored specifically for the Hotel by Vicolo Fiori’s fragrance line with Etro Milano amplify this only-in-Toronto treat.

YOUR JOURNEY BEGINS HERE

Where do you picture yourself next?

Toronto skyline

A Toronto Premiere: The First-Ever
Four Seasons Pop Down

The Toronto International Film Festival is known as the kickoff of the film industry’s awards season and has introduced countless movies that went on to earn global acclaim, including American Beauty, Slumdog Millionaire and The King’s Speech. But this year, the buzz was about a different kind of premiere: the first-ever Four Seasons Pop Down, a new global series of immersive experiences that will bring the brand’s legendary service to unexpected places.

Give our people a blank canvas, and they will create something truly extraordinary. – J. Allen Smith, President and CEO, Four Seasons Hotels and Resorts

Upon their arrival, visitors entered through an archway of draping orchids created by celebrity florist Jeff Leatham (Artistic Director, Four Seasons Hotel George V, Paris). Inside, they discovered an empty concrete retail space had become a downtown Toronto refuge blooming with lush floral installations and a floor-to-ceiling herb garden, assembled by the production team.

Witness the transformation here.

Guests were then spirited away with dramatic cocktails – Step into the Green, for example, literally set aflame a combination of gin, pine cone, manuka, honey and fresh herbs from the garden wall – by award-winning mixologists Mica Rousseau (Fifty Mils, Four Seasons Hotel Mexico City), Lorenzo Antinori (Charles H., Four Seasons Hotel Seoul) and Michal Maziarz (Rotunda, Four Seasons Hotel London at Tower Bridge).

Joining everyone to show off our skills together really spoke to what Four Seasons is all about – the people. It showcased the power of Four Seasons to transform any space and any moment – large or small – into something unique and unforgettable. – Pastry Chef Chris Ford

With top Four Seasons chefs visiting from around the world, culinary treats showcased a range of global influences. Michelin-starred Chef Vito Mollica’s (Il Palagio, Four Seasons Hotel Firenze and La Veranda, Four Seasons Hotel Milano) star dish was smoked aubergine cream with tomato coulis and scampi, while Sylvain Assié (Café Boulud,
Four Seasons Hotel Toronto) provided an impressive spread of house-crafted charcuterie and cheeses.

The end of the culinary journey was a sweet send-off in the Cherry Blossom Dessert Forest. Guests plucked their choice of desserts – including chocolate orbs filled with rose and lychee mousse, by Joaquin Grimaldi (Elena, Four Seasons Hotel Buenos Aires), and freshly spun floral beehive cotton candy, by Chris Ford (THE Blvd, Beverly Wilshire, A Four Seasons Hotel) – from birdcages and other whimsical décor elements.

Stay tuned for information about the next Four Seasons Pop Down.