Across the Universe

This year, the universe has gifted us with 366 days. Leap day represents the perfect opportunity to look back and look forward, to develop new traditions and step out of your comfort zone, to explore the world and come home different – one unforgettable experience at a time.

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Take the Leap With Four Seasons

What will you do with your extra day? Use it to do something you’ve never done before. The time is yours to take.

Because it happens only once every four years, leap day has historically been seen as an oddity, a day for declaring that the normal rules don’t always have to apply.

On the last day of February in 1948, for example, single women in Aurora, Illinois, seized control of the fire and police departments, and jailed every unmarried man they could round up. They took over the city council as well, where they debated outlawing corncob pipes and flew bloomers as flags over City Hall.

Believe it or not, this wasn’t the first – or last – women’s takeover of Aurora. It happened every four years from 1932 to 1980, always on February 29: leap day. This city’s tradition was just one of many around the world.

One of the best-known leap day traditions flips the script on marriage proposals. No one knows how it started, but the custom was well established by the 1800s. If the man refused a woman’s proposal, he had to pay a fine – usually cash or a new gown.

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Step Out of Your Comfort Zone

One day, one hour or even one minute can change the way we view the world. That’s especially true when we step out of our routines. Transform your perspective with Four Seasons.

More modern traditions include tree planting in Germany and leap day cocktails around the globe. In Paris, you can kick back with a copy of a spoof newspaper published only on February 29 – La Bougie du Sapeur (The Sapper’s Candle), named after a French comic-book character born that day.

In contrast to these light-hearted traditions, in Scotland the whole leap year is considered unlucky. (“Leap year,” Scots say, “was ne’er a good sheep year.”)

But many consider leap day a lucky day, particularly families welcoming “leaplings” to the family. There are two recorded cases of families with three siblings all born on February 29 – one in Norway in the 1960s, and one in Utah between 2004 and 2012.

Roman dictator Julius Caesar is considered the father of leap year. The ancient Roman calendar system was based on 355 days a year – slightly over 10 days shorter than a solar year. To keep the calendar in line with the seasons, Caesar consulted with the top astronomers of the day, and in 46 BC added one day every four years to the calendar to make up for the discrepancy.

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Come Home Different

Travel is a time to experience new things, reflect on ourselves and embrace new ways of being. What skills, hobbies and interests will you bring home to expand your personal horizons?

Non-European cultures that used different calendars have fewer customs associated with February 29. But because the solar year isn’t a precise number – Earth’s orbital revolution around the sun takes about six hours longer than 365 whole days – all calendars need to fudge things with their own leap days and leap months, which often have their own traditions.

China historically used a lunar calendar that incorporated seven leap months every 19 years. And the Hebrew calendar sometimes deletes a day, but more often adds days and months in what are called “pregnant years.” The extra month is considered lucky.

Breaking things down even smaller than leap months and leap days, there’s the leap second. We need leap seconds because the Earth’s rotation is constantly slowing down (and has been for ages: in dinosaur times, a seasonal year lasted around 400 days). So every few years since 1972, the world’s timekeepers have added a second to our clocks at midnight on June 30 or December 31 – at which point the time is officially 11:59:60 pm.

No matter how you perceive leap day, its fundamental purpose is to keep our calendars aligned with the seasons, thereby providing stability in our lives. It’s ironic, then, that the day itself is often the opposite – whimsical and exciting. But sometimes we need that release, a little break from routine. However you choose to take your time on February 29 – lingering under the stars in Costa Rica, diving into Anguilla’s hidden cays, escaping to Lake Como from Milan via a helicopter ride over the mountains – take advantage of this rarest of days and make it somehow your own.

Women Who Inspire

To celebrate International Women’s Day on March 8, we’re highlighting a handful of the most inspiring Four Seasons team members. From a wine connoisseur in Lisbon who has been awarded the honour of Sommelier of the Year to an adventure guide in Los Cabos who connects guests more deeply with nature and local culture, these are the women who make the Four Seasons shine.

Here, they share their inspirations as well as the experiences they love in their destinations.

Gabriela Marques Sommelier at Four Seasons Hotel Ritz Lisbon

Gabriela Marques
Sommelier
Four Seasons Hotel Ritz Lisbon

“For many years, the sommelier was seen as a job for men,” says Gabriela Marques, Sommelier at Four Seasons Hotel Ritz Lisbon. “The challenge for me was to keep up the pace with my advanced sommelier colleagues and let go of the social stigma that being a lady would be an issue to my career path. Work hard, study hard, play hard, be truly committed and you will get there fast.” The hard work paid off. In 2018, Revista de Vinhos honoured Marques as Sommelier/Wine Director of the Year.

Early on in her hospitality career, Marques became fascinated with wine, devouring books and eventually signing up for a sommelier course at the School of Hospitality in Lisbon. As Sommelier of Four Seasons Hotel Ritz Lisbon’s Varanda restaurant and its new restaurant, CURA, which specializes in organic and biodynamic wines, Marques strives to share her passion with guests.

“Wine is not only just something you drink. It is also a lifetime’s work,” she says. “It is a heritage that runs through time to your glass. It is a family that works from dusk till dawn until the harvest. It is love and friendship and stories that can be shared. It brings culture and places within, and most of all it brings people together.”


Majo Magana
Adventure Concierge
Four Seasons Resort Los Cabos at Costa Palmas™

Majo Magana was studying industrial engineering in central Mexico, far from the beach and the hospitality world, when a friend invited her to spend summer working in the activities department at a hotel in San José del Cabo. “I fell in love with everything,” she says. “But mostly, I fell in love with the connection I made with the guests. I couldn’t believe I was getting paid to do all that.”

When she joined the Costa Palmas community and Four Seasons family, she pursued a master’s degree in hospitality management so that she could keep learning about the industry.

“When working with a guest, there is this incredibly meaningful exchange that happens,” she says. “I have the honour of helping to shape these unforgettable moments. There is an exchange of culture and experience that leaves an indelible mark on the guest, but also on me. I’ve made friends and connections that have remained to this day.”

“The Adventure Team is made up of tough, fit, strong swimmers, hikers, bikers, off-road drivers,” Magana says.  “We know as much about mechanics and sports as we do about arts and crafts.” Creativity and innovation are key to her team’s success.

“We are located in an incredibly remote section of Baja, where resources are limited,” she says. “There is deep trust in our local staff to highlight the uniqueness of the destination – going off the beaten path to sightsee or to safely encounter our endemic species. We find that balance between luxury and the local environment sets us apart from the rest of Cabo.”

Goeun Lee Director of People and Culture, Four Seasons Hotel Seoul

Goeun Lee
Director of People and Culture
Four Seasons Hotel Seoul

At the age of 5, Goeun Lee was serving her mother’s friends coffee and tea. “I knew then that my calling was to make people I meet feel special,” she says. Early on, Lee had dreams of becoming the first Korean and female General Manager in Korea. After earning a degree in Hotel, Restaurant and Travel Administration from the University of Massachusetts, Amherst, she took a job within the industry in Boston.

“My biggest challenge was confronting unconscious bias within myself – how I looked, how I spoke and how I thought,” she says. “I started off living in fear that I wouldn’t be as strong as native-speaking colleagues. It did not take long for me to realize that I set my limits and that boundaries don’t exist. I realized guests remember me more when I let my personality shine through, genuinely being myself.”

Lee returned to Korea and faced a new challenge: being a working mom with two daughters. “It was not easy to leave them behind to go to work and return home to spend endless nights taking care of family,” she says. “I struggled with the guilt of not being there for the little moments. But I know they know I’m a happy mother and strong woman. If they feel a strong sense of identity in part due to me, I’ve conquered all challenges.”

After serving as Four Seasons Hotel Seoul’s Director of Rooms, Lee was recently promoted to the position of Director of People and Culture. “It has been very easy for me to blend in with the intuitive Four Seasons service mindset, as I am genuinely interested in meeting different people every day to make a difference, small or big, in their lives,” she says.

“Four Seasons allowed me to be who I am, encouraged me to make intuitive and proactive decisions on my own to make guests and colleagues happy. True excellence and luxury – which embodies Four Seasons – comes only with constant evolution.”

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Andrea Diaz Coto and Hanna Storrosten
SurfX Instructors
Four Seasons Resort Costa Rica at Peninsula Papagayo

Originally from San José, Costa Rica, Andrea Diaz Coto remembers the first time she went surfing. “I was 16 years old and borrowed a friend’s board,” she recalls. “I immediately knew I wanted to move to the beach and live a simple life on the waves.”

Diaz Coto has learned to let her surfing do the talking. “The first time I paddled out, one of the guys in the line-up asked what I was doing in the water,” she says. “I now strive to out-paddle every man out there. My surfing has gained me recognition and respect in the line-up.” After years travelling the world on the pro surf tour, she continues to devote her life to her passion as a surf instructor and guide.

Hanna Storrosten hails from Oslo, Norway, and jokes she didn’t even know what surfing was until she tried it on a trip to Costa Rica at 19. “I quickly knew it was my calling, just from how alive it made me feel,” she says. Storrosten postponed college for a year to surf in Costa Rica, then moved to southern California to pursue waves and a biology degree, and now is back in Costa Rica sharing her stoke with Four Seasons guests. “There are a lot of important life lessons from learning to ride waves,” she says.

Yvette Thomas-Henry Regional Vice President and General Manager, Four Seasons Resort Nevis

Yvette Thomas-Henry
Regional Vice President and General Manager
Four Seasons Resort Nevis, West Indies

The first African American female General Manager of Four Seasons Hotel Atlanta and Four Seasons Resort Nevis, and the first African American female Regional Vice President for the brand, Yvette Thomas-Henry has been breaking barriers throughout her 12-year career with Four Seasons.

Her secret to success: “Always make sure that you are changing the game,” she says. “Take some risks, take some chances. Do things differently. Allow for the opportunity that someone else’s idea is better than yours, and give them the freedom and the opportunity to run with it, and then give them the space to be supported and applauded for it.

“There is nothing like creating a space where employees feel empowered, where they feel supported, where they feel they have all the tools and all the support or resources around them to be their best, most creative selves. Leave a mark, a body of work that creates a legacy, that raises the bar. Use your voice and your position to engage, motivate and inspire others. Above all, be prepared to do the hard work, to make the tough calls, to lead with your heart and your head. Be a leader that others are inspired to follow.”

Born in St. Thomas and raised in St. Croix, Thomas-Henry has held positions at Four Seasons properties in New York; Washington, DC; and Atlanta. She moved back to the Caribbean in 2020, on the heels of the final phase of a major enhancement at Four Seasons Resort Nevis. “I now had the maturity to appreciate the richness of the Caribbean life, the beauty of the culture and the people, as well as enjoy a slower pace that would give me and my husband more quality time together,” she says. “I’m excited by the prospect of seeing how I can bring value to the property, especially being the company’s only regional RVP of Caribbean descent.”

Naipaporn Panlamoke Assistant Camp Manager, Four Seasons Tented Camp Golden Triangle, Thailand

Naipaporn Panlamoke
Assistant Camp Manager
Four Seasons Tented Camp Golden Triangle

“I never knew how much I loved nature until I moved to Four Seasons Tented Camp Golden Triangle, Thailand,” Naipaporn Panlamoke says. “I now try to be outdoors whenever possible, and because I work at an adventurous destination, I encourage myself to explore different places in northern Thailand, especially destinations within Chiang Rai. Every day is a new experience for me to learn, to grow.”

As a little girl, Panlamoke dreamed of travelling and experiencing different cultures. “I have been doing that since I started my hospitality journey with Four Seasons in 2015,” she says. Training and experiences in multiple roles, including inter-department learning and task force, helped her work her way up to her current role as Assistant Camp Manager. Her main duty, she says, is to ensure both the front- and back-of-house operations are running smoothly and that the team is in good spirits.

“I never set out to be a role model; however, I always perform my best,” she says. “Hearing colleagues or other young women refer to me as a role model is one of the most valued moments of my career.”


Shamim Salim
People and Culture Manager
Four Seasons Safari Lodge Serengeti

“I remember the day I arrived at the lodge – there were 20 team members waiting to welcome me,” Shamim Salim says. “I’ve worked at four different companies and have never felt such a welcome. Four Seasons showed me there is nothing wrong with me being myself, and that my voice and ideas matter.” Around 25 percent of the team at Four Seasons Safari Lodge Serengeti are from small villages near the lodge. Salim is largely responsible for supporting and developing local employees. “Every hotel wants someone with experience,” she says. “Here we want to train you. We can teach you a job.”

Growth inspires her. “I have a nothing-is-impossible mentality,” she says. “I have seen a colleague who started as a steward to chef de partie aim for a higher position. Tools and training are essential for growth, but I know for me, I’ve also been largely influenced by the people around me.”

Your Journey Begins Here

Where will you discover next?

Hotel on beach

Appealing to the Senses

Four Seasons destinations are filled with the poetry of the world, from the heady aroma of cherry blossoms in Kyoto to the vibrant hues of coral reefs that surround the atolls of the Maldives. With a cooking lesson, a cocktail class or a barefoot walk along the beach at sunset, your surroundings come alive through sight, smell, taste, sound and touch.

Experience Kyoto in Full Bloom

From mid-March to early April, a sweet, delicate aroma of vanilla, lilac, rose and almond lures travellers to Japan. The scent of sakura (cherry blossom) season is almost as powerful as the sight of the white and pink petals that open for this brief season. Kyoto is one of the most famous cities for sakura viewing. Like a springtime snow flurry, petals sprinkle down the breeze, float in the canal and decorate The Philosopher’s Path.

Four Seasons Hotel Kyoto celebrates the season with every sense. The Hotel’s Chef Concierge Tomo Shinya can arrange for guests to experience the beauty of sakura day or night, with picnics along the Kamo River and night-time walks in parks such as Maruyama Park where blooms are illuminated by lanterns. At the Hotel’s 800-year-old Shakusui-en Pond Garden 37 sakura trees grow allowing guests a private and peaceful hanami (sakura viewing) experience away from the crowds. Afternoon tea in the garden is accompanied by sakura-scented sweets and a bouquet of blossoms at the table. In the evening, head bartender and master mixologist Raul Navarro crafts blush-coloured cocktails like the Sakura Sour, an infusion of plum wine and coffee grain whisky topped with pink petals.

No matter the time of year, the Spa treats all senses to achieve a state of true relaxation. As you enter the spa, an aroma of roasted organic green tea leaves transports guests to the Uji region of Japan. After a few deep breaths, a therapist will pour this roasted green tea into a traditional lacquer bowl filled with warm water to soak the guest’s feet and apply an exfoliating sea salt scrub. This pretreatment ritual sets the tone for a blissful spa session.

Florentine Rhapsody at Four Seasons Hotel Firenze

The exquisite art throughout the Four Seasons Hotel Firenze will transport guests to the Renaissance period, particularly the 15th-century frescoes in the Royal Suite. Curated experiences add to the sense of place.

The Hotel has exclusive access to the Ponte Vecchio’s only open-air terrace. A four-course dinner on this fourth-floor terrace is inspired by the many jewellery stores that dot the bridge. Or dine in a private 15th-century palazzo once inhabited by Leonardo da Vinci while enjoying private service and one of the city’s best views of the Duomo. Balance the indulgence with personalized yoga sessions led by the Hotel’s personal trainers around the property’s fragrant gardens.


Sand and Sea Escapes at the Four Seasons Maldives

The Maldives is a blend of azure sky, turquoise sea and emerald-topped islets. Three Four Seasons resorts ignite the senses, each in its own way. The adventure teams at all three properties will help you channel your inner Jacques Cousteau and feel weightless in the water. Feel the thrill when you come face to face with a bright yellow clownfish or swim side by side with a sea turtle on a snorkelling or diving excursion.

At the dreamy hideaway of Four Seasons Resort Maldives at Landaa Giraavaru you’ll notice the scent of sandalwood and flicker of tiki torches as you cycle the island’s winding jungle paths by night, breathing the warm evening air. Sink into a state of relaxation while lazing in an overwater net at Seabar, surrounded by 180-degree UNESCO Biosphere ocean views. Sip a sweet Landaa Colada, featuring homemade coconut-aged rum and papaya syrup, and savour the juicy succulence of freshly grilled reef fish by torchlight, lulled by the sound of the ocean at Fuego. And don’t miss an al fresco Shirodhara treatment at the Spa & Ayurvedic Retreat. The combination of a stream of warm oil being poured onto your third eye and the unmistakable call of Asian koels in the surrounding foliage is a recipe for tranquillity.

Kuda Huraa is known as the garden isle, and you’ll know why as soon as you arrive at the Resort’s flower-filled promenade. A dazzle of vibrant pink bougainvillea welcomes guests. Experience the rush of catching your first wave during a surf lesson, or inhale the scents of cumin, garam masala and coriander as you master Indian cuisine during a cooking class at Baraabaru. The stress-relieving sensation of powder-soft sand on your bare feet during an evening beach stroll or the restorative benefits of the sun’s warm rays on your face underscore the healing powers of nature.

A stay at Four Seasons Maldives Private Island at Voavah is all about embracing the sound of silence, sense of solitude and sparkling 360-degree view of the Indian Ocean from the endless white sands of your very own island. You’ll delight in seeing the resident pod of dolphins swimming past your private beach each morning, or hearing the splash of baby sharks in the luminescent lagoon beneath your overwater villa.

Rugged Beauty at Four Seasons Resort Rancho Encantado Santa Fe

The town of Santa Fe is an arts magnet, and just beyond the city centre lies stunning wilderness laced with history and culture. The Resort’s on-site Adventure Center and signature Adventure by Design program, led by a team of expert local guides, can personalize an outdoor adventure to your fitness level and interests, such as geology or Native American history. “My passion is sharing the unexpected side of this magical destination with guests who are visiting for the first time,” says lead adventure guide and adventure program manager Hans Loehr. “There is no better reward than watching someone experience the stories, culture and inspiring physical beauty of northern New Mexico through our curated adventure programs and then begin planning their return trip.”


A day-long hiking excursion, for example, might take in other-worldly rock formations and hidden canyons on the ancestral lands of Native Americans. The Spa at Four Seasons Resort Rancho Encantado Santa Fe is the perfect follow-up. Situated on a spiritual vortex, the spa naturally lends itself to mind-body-spirit rejuvenation. Of the many spiritual enhancement rituals on offer, the Sage Smudging Ceremony is meant to awaken all of your senses to help you recentre mind and body by clearing negative energy.

The Special Feeling at Four Seasons Resort and Residences Anguilla

From the moment you step off the plane, you know you’re in Anguilla. The air feels different. The colours are more vibrant. The smells are a mix of sweet florals and salty breezes. Locals describe the island as “tranquillity wrapped in blue,” and from the moment your feet hit the soft powdery white sand and your gaze falls upon the crystal blue sea, you’ll understand exactly what they mean. Slip into an island state of mind with an outdoor yoga class. The Resort’s classes are held on Barnes Beach, allowing yogis to take in the fresh morning breeze and the sounds of gentle waves. “It is always our pleasure to help guests unlock the true essence of Anguilla through curated, in-the-know experiences, for an experience that is authentic and goes beyond the Resort,” says Diego Angarita, General Manager of Four Seasons Resort and Residences Anguilla.

The Resort’s Concierge can arrange an array of adventures that stimulate the senses. Scuba-diving excursions on any of Anguilla’s 33 pristine beaches promise an awesome show of tropical fish, sea turtles and untouched coral reefs. Those who prefer to stay dry can opt to spy turtles from the comfort of a glass-bottom boat or take in majestic Caribbean views plus adrenaline by scaling the Resort’s unique climbing wall.


Anguilla is known as a food lover’s paradise. The Resort’s culinary team will dazzle your taste buds with island flavours. At SALT, you can bite into the restaurant’s signature conch fritters enhanced by stunning sea views. Or taste an Anguillian Johnny Cake – an island staple – at Bamboo Bar and Grill. No visit to Anguilla is complete without a rum punch, or two or three. The Concierge points guests to toes-in-the-sand institution Blanchards Beach Shack for the dangerously delicious drink.

Your Journey Begins Here

Where will you engage your senses?

Hotel by ocean

The Chefs You Need to Know in Philadelphia

Like many Philadelphia-area residents, Greg Vernick grew up spending summers “down the shore.” His parents have a place in Margate, an Absecon Island town where the population quintuples during the summer. There, between the bay and ocean, Vernick’s love of the sea and seafood was born. “There’s nowhere I’d rather be,” says the chef-owner of Vernick Food + Drink and chef-manager of Vernick Coffee and Vernick Fish at Four Seasons Hotel Philadelphia at Comcast Center.


Chef Vernick Portrait

Greg Vernick’s affinity for the region’s seafood is both personal and professional.

Depths of Flavour

Forty miles south of Margate, in Cape May, New Jersey, the V-shaped mouth of the Delaware Bay decants into the Atlantic Ocean. In the brackish backwaters, a resurgent oyster industry thrives. “Sweet Amalias – they’re the best,” Vernick says. The farmers raising these small but plump and sparklingly clean oysters deliver 250 of them once a week to Vernick Fish, and, he says, “Once we’re out, we’re out.”

The chef keeps the supply chain tight at Vernick Fish, where sustainable seafood is top of mind. Sometimes that means working directly with small producers like Sweet Amalia Oyster Farm. Other times, it means relying on a company like Island Creek Oyster Co., which distributes its own and other farms’ oysters, turning six trucks on the road into just one. Sometimes it’s a trade-off: carbon emissions for access to sustainable species such as abundant Galician sardines (tinned in olive oil and served with house-baked sourdough) and New Zealand’s Ōra King salmon (gently smoked tartare with quail egg and Parmesan). Other times, it’s as straightforward as sourcing porgy and bluefish from the mid-Atlantic, but comes with the added challenge of convincing diners that fish with a poor reputation can be delicious in the right hands.


Diners And Oysters At Vernick

Left: At Vernick Fish, guests discover the bounty of the mid-Atlantic;
right: On the Vernick Fish dinner menu are lists of tartares and raw selections.

As the organic and local food movements have become more central to quality restaurants, sustainable seafood is catching on across Philadelphia. Jersey oysters like Stormy Bays, Rose Coves and High Bar Harbors adorn the raw bar menus of Oyster House in Center City and Aether in Fishtown.

At East Passyunk’s sister restaurants Laurel and In the Valley (also known as ITV), “Top Chef” winner Nicholas Elmi serves line-caught Atlantic albacore tuna, an overlooked but tasty alternative to overfished Pacific species. The choicest belly cut is cured and diced for creative crudos and tartares, and the scraps and trim are transformed into robust tuna Bolognese for house-made rigatoni.

“‘Sustainable’ is a big word with many meanings,” Vernick says. “I think the answer is to find balance. With fish, things are so fluid. You have to be nimble.”

Play All Day

By the time the sun comes up over the Delaware River and canines start romping around the grassy space across from Fiore Fine Foods, Justine MacNeil has already been at work for two hours. As part of the growing local contingent of all-day dining rooms, Fiore opens at 8:00 am every day, its handsome bar stacked with her anise-sugared morning buns, almond-ricotta cookies, schiacciate (a Tuscan flatbread jewelled with olives) and other Italian-inspired baked goods that glisten in the sunlight.


Justine Macneil Fiore Fine Foods

Justine MacNeil of Fiore Fine Foods

MacNeil, formerly a pastry chef at Del Posto in New York, relocated to Philadelphia with her chef husband, Ed Crochet. When they decided to open Fiore Fine Foods in Queen Village, the morning-till-evening hours were a key part of the plan.


Fiore Fine Foods Interiors

The bar at Fiore Fine Foods serves pastries by day and cocktails by night.

“If you’re paying rent all day, you might as well utilize the space,” she says. But the benefits are not only financial. “In my romantic idea, it’s a way to bring all facets of the culinary field to the table – bread, pastry, coffee, alcohol, savoury – and having all these different programs gives us a way to work with our friends who have expertise in these areas.”

While all-day concepts are plentiful these days in other locales, they’re a relatively recent phenomenon in Philly, where breakfast and lunch were long the domain of casual cafés or Center City power restaurants. Ambitious indie spots tended to stick to dinner hours, until Hungry Pigeon, a plant-filled hangout a few blocks from Fiore, made the scene in 2016 serving three meals a day. MacNeil and Crochet arrived in town not long after Hungry Pigeon debuted, and then came Suraya, a glittering Lebanese palace in Fishtown that opened with a market and an all-day café in 2017 and added a dining room and garden the following year. “We were like, ‘All right, so people want this,’” MacNeil says.


Fiore Fine Foods Day To Night

Left: A scrumptious morning pick-me-up at all-day café Fiore Fine Foods;
right: Ed Crochet’s pork shanks and polenta

Given how quickly her pistachio cornetti disappear, people clearly want breakfast, which can also include a fennel sausage, egg and fontina sandwich and a pizzetta layered with pears and stracchino. Crochet, a veteran of Philly restaurateur Stephen Starr’s organization, fires up his wood-burning oven and grill for lunch and dinner, sinking pork shanks into polenta and serving caramelized kalbi-style short ribs with fermented porcini. As the sun sets, the light flooding Fiore’s window-wrapped dining room takes on a lilac tint. The pooches reappear, out for their evening strolls. MacNeil and Crochet serve the last guests, clean up, kill the lights, and do it all again the next day.

To the Tooth

Philly has long been a pasta town. Italian immigration, with numbers swelling in the early 1900s, has had an enduring influence on its culinary DNA; today the metro area ranks behind only New York in Italian American population. Michael Vincent Ferreri, who grew up in an Italian American household in Rochester, New York, adopted Philly as his hometown when he moved here in 2011. After honing his pasta-making skills at some of the city’s best restaurants, he moved to Res Ipsa in the Rittenhouse neighbourhood, where he’s dedicated himself to crafting unusual pastas. Dinner in this cosy café might involve lorighetti, which look like braided basket handles; culingioni, potato-filled bundles from Sardinia; or strascinati, a Pugliese cousin of orecchiette. Ferreri and his team make them all in-house with semolina milled weekly at Green Meadow Farm in Lancaster, Pennsylvania.


Vincent Ferreri Res Ipsa

Res Ipsa’s Michael Vincent Ferreri

“I think the size of the restaurant speaks very pleasantly to what we’re doing, because I could make something, run it on special, and I’ll only need five or six orders of it,” Ferreri says. “So some of the pasta shapes that are a little bit more involved, that take a little bit more time – even just to learn, let alone to physically make – we can make and serve people things that you wouldn’t normally be able to get in most restaurants in America.” The shapes take diners deeper into pasta-making traditions that vary not just from region to region in Italy, but from town to town.


Res Ipsa Handmade Pasta Dishes

Left: Res Ipsa’s pasta shapes provide a culinary tour of Italian towns;
right: Philadelphia’s Res Ipsa satisfies diners’ hunger for comfort food and culinary expertise.

Pasta exists on a spectrum in Philly, from superb basics, like gumdrop-size potato gnocchi with emerald pesto at Mr. Joe’s Café and buttered bow ties kissed with lemon and poppyseed at Musi, to the esoteric shapes Marc Vetri makes at his Vetri Cucina with fresh flour milled on site from whole local grains. The key, Ferreri says, isn’t whether the pasta is fancy: “It should be very comforting, and it should be very homey. For me, that’s what pasta is all about.”

Oh, Natural

Chloe Grigri is “perpetually dehydrated,” she says, draining a glass of water at Le Caveau, her new bar in the Bella Vista neighbourhood. Located above Good King – the 6-year-old French tavern she owns with her father – Le Caveau is all lace curtains, cosy tables, exposed brick attractively crusted with plaster, and wine bottles in colour-blocked rows of vermilion, blond, apricot, plum and pale pink. She’s been tasting all the wines in the yearlong lead-up to the bar’s late 2019 opening. Hence the dehydration.


Chloe Grigi Le Caveau

Chloe Grigri opened the doors to wine bar Le Caveau in autumn 2019.

Most of the labels Grigri has curated for Le Caveau are natural, made from organic grapes and without additives. “Natural wine is what wine has always been,” she says; the style predates modern technology and chemically altered agriculture. When she began skewing Good King’s selection towards natural winemakers five years ago, the movement was nascent in Philly. Now it’s in full bloom, with restaurants like Walnut Street Café in University City and Friday Saturday Sunday in Rittenhouse creating lists around natural bottles, and retailers like Tinys in Port Richmond and Bloomsday Café in Society Hill dedicated to the stuff. “Natural wine has pushed itself to the forefront in such a way that there is no restaurant that isn’t doing it in some capacity,” says Grigri, who can claim a good portion of the credit for that state of affairs.


Charcuterie At Le Caveau

Le Caveau provides a warm welcome to organically minded oenophiles.

Complemented by cheeses, charcuterie, and simple bar snacks like olives and nuts, about 15 wines are available by the glass at Le Caveau, but intimate clusters of tables invite patrons to linger over full bottles of crushable Gamays and cult grower Champagnes the way Grigri does when she hangs out at bars à vins in France. “I’ve been strategically holding back certain hard-to-come-by wines for over a year,” she says – and now it’s time to pop some bottles.


Fs Dividing Line Thin

Elevated Cuisine

The local culinary scene reached new heights with the opening of star chef Jean-Georges Vongerichten’s Jean-Georges Philadelphia, one of four noteworthy dining outlets at the new Four Seasons Hotel Philadelphia at Comcast Center.

The express elevator rises 60 storeys into the sky, taking you to the lobby of Four Seasons Hotel Philadelphia at Comcast Center and its JG SkyHigh lounge. An onyx staircase flanked by whispering twin waterfalls leads down to the 59th floor, where Jean-Georges Philadelphia’s 40-foot (12-metre) windows look out over the shoulders of skyscrapers, the city resembling a giant green-and-grey picnic blanket below. Executive Chef Nick Ugliarolo sips a turmeric latte and surveys the view: “Pretty beautiful, right?”


Chef Jean Georges

Chef Jean-Georges Vongerichten says he’s “thrilled to be joining this culinary community.”

This vista welcomed the Connecticut native and five-year veteran of the Jean-Georges group when he relocated from New York to helm this flagship restaurant. “None of this was here,” he says, gesturing to the dining room’s glowing island bar, upholstered mid-century chairs and towering flower arrangements, “but from the view alone, I knew this was going to be awesome.”

If the visuals are what people come for, the food is why they come back. Ugliarolo says the menu balances Jean-Georges classics – “I could eat the black bass with sweet-and-sour jus every day,” he adds – with his own creations, including the amuse-bouche that gets things started. Serving three meals a day, the restaurant is as well-suited to a Gruyère cheeseburger as it is to Ugliarolo’s seven-course tasting menu. Chef Jean-Georges Vongerichten, the master behind the menu, says he’s “thrilled to be joining this culinary community.”

At street level, indoor-outdoor Vernick Fish from James Beard Award–winning local Chef Greg Vernick specializes in dishes ranging from classic (his signature Dover sole meunière) to inventive (uni-and-caviar French toast). Or stop by Vernick Coffee Bar for breakfast, lunch and coffee, either to go or to enjoy in a 40-seat communal dining space.

Whether you dine upstairs or downstairs, count on sterling service, says Ugliarolo. “People know they’re in good hands and they’re going to be taken care of.”


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YOUR JOURNEY BEGINS HERE

Discover a new side of Philadelphia.

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Where to Go Adventuring Like a Local in Mexico and the Caribbean

There’s something about flying south for the winter that enchants humankind as well as birds. And warm-weather getaways can be even more restorative – and transformative – when you partake in thrills that are delightfully different from those available back home. Staff members at Four Seasons hotels and resorts in the Caribbean and Mexico suggest some of their favourite things to see, eat and do – from wrangling lobster for your own dinner to indulging in a massage of mezcal and chocolate.

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Sip on a Superfood in Anguilla

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Wellness is always the order of the day at Four Seasons Resort and Residences Anguilla, perched on coralline beachside bluffs on the British territory’s northwest shore. Moringa, a local superfood plant, is considered highly nutritious, with powerful anti-inflammatory and tissue-protective properties. To kick off your morning, consider ordering Dean’s Green Supreme, a tropical blend of moringa leaves, bananas, orange juice and mango purée, at Half Shell Beach Bar on the frothy waters of Barnes Bay Beach.

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Continue a self-care morning in the seafront spa, where open-air spa cabanas sit adjacent to turquoise surf. Guests seeking a spa treatment connected to their location should book an Anguilla Salt Scrub, which reportedly detoxifies your skin; the island was once the largest exporter of salt in the Caribbean. (Bonus: The treatment includes a citrus vanilla mask body wrap and scalp and foot massages).

End the perfect day with a johnnycake-making class,  where you’ll whip up a patty whose base is baked salt fish, flour and eggs at Bamboo Bar and Grill. Or do as locals do and select your own fish from the catch of the day – whatever fish was hauled in from the sea that morning, such as crayfish, snapper or parrotfish. Usually, the culinary team puts fish in foil with onions, carrots, celery, garlic, tomatoes, butter and white wine. Then they place the fresh catch on the grill for 20 minutes and cook it to perfection.

Please note: In light of the latest COVID-19 guidelines, Four Seasons Resort and Residences Anguilla is closed but is accepting reservations for stays from November 1, 2020, onward.

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Craft Your Own Custom Tequila in Punta Mita, Mexico

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“If I could only have one meal for the rest of my life, I would make ceviche and have a beer,” says Jorge González, Executive Chef of Four Seasons Resort Punta Mita, set beside a picturesque bay on Mexico’s western coast. The citrus-cured fish is his dish of choice on hot days when he teaches a private cooking class in the outdoor kitchen of the Resort’s new restaurant, Dos Catrinas. When the catch of the day arrives by boat, he concocts a light ceviche, such as yellowtail snapper with soy sauce, lime and serrano pepper, and pairs it with the Resort’s very own CORA beer.

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Dos Catrinas highlights Mexico’s varied regional cuisines. González’s favourite dish on the menu is a modern duck confit with pink mole made from beets and white chocolate, but his eyes light up when he talks about the Tsi Kil Pak, a scrumptious pumpkin-seed dip of Mayan ancestry. He serves it with tlayuda, a toasted, paper-thin tortilla from Oaxaca.

The local pride that drives the menu is also apparent in the tequila-blending class taught by the Resort’s Cultural Concierge, Enrique Alejos. Guests learn to profile Mexico’s home-grown liquor using all five senses and then craft their own blend from the barrels of blanco, reposado, añejo and extra añejo on display. Each guest’s recipe is inscribed in a ledger so that the Resort can send a personalized taste of Mexico to you at home whenever you like.

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Lasso Lobsters in Nevis

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At the newly revamped oceanfront Four Seasons Resort Nevis – where green vervet monkeys frolic on the Robert Trent Jones II–designed golf course – plenty of on-site adventures are as authentic as they come.

One particularly delicious option? Diving for your own Caribbean spiny lobsters with a Nevisian dive master and a Four Seasons chef for their Dive & Dine program. “The dive site we visit most isn’t too frequented,” says Sous-Chef Eddy Dhenin. “Other sea life you may encounter includes nurse sharks, parrotfish, trumpetfish and even Christmas tree worms.”

Back on shore, sip a rum punch as your chef grills your lobster with lemon and garlic butter. Dhenin’s advice: “Be sure to ask chef to share the recipe for a Caribbean sofrito marinade, made with organic ingredients from the Resort’s herb garden, used to bring out the sweetness of the lobster.”

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Then turn up the heat with another foodie exploit – Paw Paw Pepper Sauce cooking class, hosted by Four Seasons Resort Nevis butcher and local entrepreneur Llewellyn Clarke and Executive Chef Samuel Faggetti. “Nevisians are fanatical about their pepper sauce (locals don’t call it hot sauce), and they eat it on everything, everywhere from roti lunch counters to roadside barbecue stands,” Clarke says. For Paw Paw 101, you’ll dip into your homemade sauce – a blend that includes papaya, pepper and garlic – with conch and lobster fritters.

Don’t leave the island without taking the Resort’s kite-making class, which will have you constructing aerodynamic toys from bamboo strips, colourful tissue paper and string and flying them at The Flats, a nearby recreation centre overlooking the Caribbean Sea. “Kite flying has long been a part of our local Easter celebrations in Nevis,” says Jonathan Dutil, Guest Experience Coordinator – Nevisians host a kite-flying competition on Good Friday with categories like “Best Flying” and “Most Creative.” “It’s a great way to tap into our creativity and honour our local cultural heritage.”

Please note: Four Seasons Resort Nevis is closed but is accepting reservations for stays from October 7, 2020. 

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Relax with a Mezcal Massage in Mexico City

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Tucked in a vibrant hacienda with a leafy, canary-inhabited courtyard, Four Seasons Hotel Mexico City unites modern urban exploits with ancient Mexican traditions.

Take your jet-lagged mind to the spa, where the Pre-Hispanic Holistic Massage combines mezcal with chocolate and amaranth to put pep in your step the old-fashioned way. (Amaranth is a grain cultivated by Aztecs that reportedly made up 80 percent of their food sources.) “The best part of this massage is connecting with pre-Hispanic relaxation techniques,” says Cristina Gutierrez, Spa Manager, “starting with a shot of tequila to open the pores.”

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Speaking of drinks, mezcal – the spirit made from distilled agave – is all but required here. Imbibe like an expert at a tequila and mezcal tasting with the Hotel’s resident mixologists.

“Amores Cupreata is a perfect mezcal if you’re looking for something a little bit more complex than others, given the interesting evolution it has in the glass,” says Head Bartender Fran Calvo. “It starts with fresh aromas of agave, incense and toasted squash seeds, and on the mouth it feels slightly spicy, accompanied with a nice bitterness towards the end.” He’d pair it with bone marrow sopes – “the mix of fat with the body of the mezcal is amazing.”

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Swim With the World’s Largest Sharks in Los Cabos, Mexico

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Set on a pristine 2-mile stretch of Mexico’s Sea of Cortez,
Four Seasons Resort Los Cabos at Costas Palmas champions the many delights of the Baja California Peninsula. “Back in the 1950s, the East Cape was an escape for Hollywood celebrities and Texas fishermen,” says General Manager Borja Manchado. “They would arrive by small plane or boat, seeking the spirited adventure and peaceful requiescence of this secret paradise that was just a couple hours from home.”

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Among the awe-inspiring thrills available to guests: swimming with whale sharks, the largest fish in the sea at up to nearly 19,000 kilograms (41,888 lb.).

“This part of the Baja Peninsula is home to miles of swimmable beach, and some of the world’s best diving, snorkelling and sportfishing with nearly 900 species of fish that reside in the Sea of Cortez,” says Denis Espina, the Resort’s Manager.

If you need a spa treatment after your electrifying swim, choose one of the many options with local roots in the 10-room Oasis Spa. “We have created an environment that replicates the harmonious balance of nature and honours the indigenous essentials of the desert, mountains and sea,” says Director of Spa Lina Morales, “to provide guests with a holistic salve that heals the soul while easing the mind and body.”

Your Journey Begins Here

What local adventures will you discover?

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