Eric Christian Olsen on the Magic of Mini Family Vacations

There are two reasons my wife, Sarah Wright, will never forget Four Seasons Resort Punta Mita. One: She was obsessed with the fresh guacamole, magically refilled by the staff. And two: After a beautiful dinner, three desserts and bottle of Bordeaux on the beach, I got down on one knee and proposed in the moonlight. That was seven years ago. It was our first Four Seasons experience, and we haven’t stayed elsewhere since.

Sarah and I both believe firmly in the fundamental philosophy that happiness is the journey, not the destination. The things that I remember most about my childhood are experiences like loading up the family station wagon for vacations in the Cascades, fishing in the Teton Mountains or bodysurfing with my dad for hours along the Oregon coast.

Sarah and I both believe firmly in the fundamental philosophy that happiness is the journey, not the destination.

We knew we wanted to recreate that with our kids. So, when I renegotiated my work contract, instead of asking for more money, I asked for four weeks off during production. This has allowed our family to take mini vacations throughout the year. We even created a vacation folder of all the places we want to explore next together.

We started planning family trips from the moment our son, Wyatt, was born. He travelled like a pro – toting a carry-on Gruffalo suitcase filled with books and Legos, wearing sandals to expedite security checks, and earning platinum airline status before he was 2 years old.

 

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And we soon discovered that while a lot of hotels shun kids, Four Seasons truly welcomes every member of the family. I honestly think the staff is specially trained to handle toddlers with jet lag. One night, we arrived really late at Four Seasons Resort O‘ahu at Ko Olina. It was way past Wyatt’s bedtime when we sat down to a starlit dinner at the restaurant. The waitress could tell he was exhausted, so she asked him his favourite singer and he said, “John Denver!” (Totally my fault.) Suddenly, the restaurant musician started playing “Take Me Home, Country Roads.” The look on Wyatt’s face was pure joy.

Four Seasons Oahu at Ko Olina

When travelling with toddlers, you have to plan on things going sideways. But when we’ve stayed with Four Seasons, they go out of their way to pick up the slack. In London, my shuttle to MCM Comic Con never showed up. The Concierge at
Four Seasons Hotel London at Tower Bridge didn’t just drive me 16 kilometres through traffic in the house Maybach – he offered to do it every day.

 

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At Four Seasons Resort The Biltmore Santa Barbara, it started pouring rain just as my family finished breakfast. You could tell Wyatt was nervous about navigating this deluge until one of the Resort staff members appeared with a kid-sized umbrella. Wyatt took it and sprinted out into the rain, jumping through puddles the whole way back to our bungalow. That simple act of thoughtfulness became a teachable moment for him: We navigate those unexpected obstacles while embracing and finding happiness in the present.

Four Seasons Resort The Biltmore Santa Barbara

On a trip to Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel, a Concierge team member scooped up Wyatt as soon as we stepped in and gave him a stuffed sea turtle. Wyatt’s favourite activity is swimming, and he learned to swim there in the Club Dauphin seawater pool overlooking the Mediterranean while that stuffed sea turtle watched supportively from the pool deck.

 

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When we ask Wyatt where he wants to go next, he consistently says Oahu. He will tell you about a hidden beach, down the road from the Resort, where he can swim with turtles and eat avocados (secretly provided by Chef John). He’s 5 years old now and already has developed such an emotional connection to the Oahu staff. The chefs there know that he is obsessed with the movie Ratatouille. After lunch during one recent visit, they gave him a chef’s jacket and hat – which he carried around for the next eight months – and invited him into the kitchen to make chocolate sea turtles. That was a life highlight for him.

 

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Experiences like this make me fall in love with Four Seasons time and again. It’s why I know we’ll continue to share milestones and once-in-a-lifetime moments on our travels. This journey of life is magical and fleeting, and we want to make sure we are taking stock of every experience we can.

YOUR JOURNEY BEGINS HERE

Where will your next journey take you?

Waves lapping onto beach

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.”

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Toronto skyline

After Sunset:
Reasons to Stay Up Late

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GOLDEN TRIANGLE, THAILAND

“The Explorer’s Lodge is a sanctuary of relaxation amid the beautiful bamboo jungles of the Golden Triangle. Sunsets are best watched outdoors with a cocktail in hand as the evening mood settles over the lush tropical landscape. We offer guests the experience of soaking in the outdoors with a private poolside barbecue dinner, followed by a screening of the guests’ favourite movie under the stars. Staying up late at night has its benefits here, as the sky is lit up by a carpet of stars and guests can enjoy stargazing through a telescope from the lamplit veranda.”

—Tobias Emmer, Camp Manager, Four Seasons Tented Camp Golden Triangle

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Cairo

“Cairo is a treasure trove of historic and modern wonders – from the iconic 5,000-year-old pyramids and the century-old Khan El Khalili market to the magic moments of the nightlife scene. There is plenty to explore during daylight, but there’s more to do after the sun goes down, from experiencing a picture-perfect sunset on a traditional felucca ride or watching an authentic tanoura show in old Cairo to ending the night on a high note at the Cairo Opera House or Bullona restaurant. I like to spend evenings behind my counter in Bullona creating special moments for my guests with a drink and a genuine smile.”

—Armando Sammarruco, Mixologist at Bullona, Four Seasons Hotel Cairo at Nile Plaza

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Bora Bora

“I always recommend that guests stay up late in Bora Bora to view the magical starlit skies. Somehow they’re just as impressive as the turquoise lagoon in the daytime. From countless shooting stars to seeing the Milky Way and the Southern Cross, it’s simply stunning. All the while, the gentle lapping of the water, and the outline of Mount Otemanu looms.”

—Brice Rolin, Pastry Chef, Four Seasons Resort Bora Bora

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Las Vegas

“Las Vegas’s nightlife has always been known for inventive restaurant concepts, buzzworthy shows and lively concerts. And while all of those are definite must-dos, the sundown experience at the top of my list is the Neon Museum. This open-air art installment showcases a vast collection of reclaimed neon signs that pay homage to the iconic lights of Vegas and the city’s rich history.”

—Marama Nengel, Concierge, Four Seasons Hotel Las Vegas

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New York Downtown

“There’s a certain romance that appears after dark in New York City. The city reaches its truest form after hours and inspires fashion, love and adventure. Best experienced at night, our recently unveiled Empire Suite offers the ultimate New York City lifestyle experience. From the 24th floor, the suite offers unparalleled views across the city and is the perfect backdrop for an elegant dinner for eight. Be the star of your own party and revel through the night at the top of the world. You can catch up on your beauty sleep in the late morning.

Tara Cruz, Senior Spa Director, Four Seasons Hotel New York Downtown

 

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Singapore

“Singapore does not sleep. Consider cycling at night around the world-famous Marina Bay Area on a guided tour, learning more about our heritage and history. Afterwards, satisfy late-night cravings with dim sum in Geylang or pratas in Little India.”

—Tham Tuck Wah, Guest Experience Manager, Four Seasons Hotel Singapore

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Hawaii, Hualalai

“We are fortunate to have some of the darkest night skies on the island of Hawaii, and stargazing is always spectacular from all over the island. At Hualalai, our guests have the option of a stargazing experience with a cultural ambassador who not only understands the constellations but also can share how important navigation by the stars was to the ancient Hawaiian people.”

—Sebastian Hinch, Resort Manager, Four Seasons Resort Hualalai

Your Journey Begins Here

What will you discover under the night sky?

Overwater bungalows

Making a Masterdish

Four Seasons chefs and mixologists rank among the best in the world – their combined 27 Michelin stars (at last count) stand as evidence of their passion and talent. But their commitment goes beyond striving to create dishes and drinks that wow with artistry and that outshine expectations. They also are dedicated to crafting a taste of place – culinary selections driven by local flavours and with deep connections to Four Seasons destinations. The result of their collective efforts: a full menu of Masterdishes worth travelling for.


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Dine on a Sustainable Catch

FOUR SEASONS HOTEL GEORGE V, PARIS
EXECUTIVE CHEF CHRISTIAN LE SQUER, LE CINQ
THE MASTERDISH: SEA BASS WITH BUTTERMILK CAVIAR

Executive Chef Christian Le Squer grew up surrounded by the sea: As a child in a small fishing village on the coast of Brittany, he collected shellfish, lobsters and crabs to sell for pocket money and helped out on his uncle’s fishing boat. Today, he’s been recognized with the most prestigious awards in the world of gourmet cuisine, including three Michelin stars. His success has only strengthened his passion for protecting the oceans. For his Masterdish, he sources the sea bass from small-scale fishing operations, replacing it with cod during the sea bass breeding season. The fish is lightly poached in frothed buttermilk and served with caviar – a simple yet elegant reminder of the beauty of nature’s bounty.

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Start With Fiery Flavours

FOUR SEASONS HOTEL MEXICO CITY
HEAD BARTENDER FRANCISCO CALVO TAPIA, FIFTY MILS
THE MASTERDISH: FÉNIX COCKTAIL

The phoenix is a symbol of hope and immortality: The mythical Greek bird is reborn from fire, rising miraculously from the ashes to live again – a reminder, Head Bartender Francisco Calvo Tapia says, that each day is a fresh start as we climb out of bed. He was struck by similarities between the rising phoenix and Mexico’s Day of the Dead holiday, when the dead are “reborn” to visit the land of the living during the celebration. He combined the two with showstopping effect: The sweet, citrusy Fénix cocktail is placed on a platter with lavender alcohol foam and lit on fire.


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Rediscover Dim Sum

FOUR SEASONS HOTEL HONG KONG
EXECUTIVE CHEF CHAN YAN TAK, LUNG KING HEEN
THE MASTERDISH: PORK BUNS

Four Seasons Hotel Hong Kong has earned a reputation as a culinary destination; its chefs have been recognized with eight Michelin stars – the most Michelin stars to be found under one roof in the world. At the world’s first Chinese restaurant to receive three Michelin stars – now for 13 consecutive years – Lung King Heen Executive Chef Yan Tak observed the generations coming to dine. “I wanted to create something that amazes everyone,” he says. The result? A dim sum hybrid of barbecue in a pineapple bun (so named for its appearance) that’s true to Cantonese cuisine but adds a twist: The traditionally white and fluffy steamed pork bun is replaced with the firm and crispy pineapple bun – a classic Hong Kong pastry that doesn’t actually contain any fruit. The bun is baked at high heat, but the filling of char siu (barbecued pork) and pine nuts remains tender.


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Savour a Twist on Tradition

FOUR SEASONS HOTEL HANGZHOU AT WEST LAKE
EXECUTIVE CHINESE CHEF WANG YONG, JIN SHA
THE MASTERDISH: SHANGHAINESE BRAISED PORK

According to legend, during the Song dynasty there was a great poet and scholar who was forced to flee to Hangzhou after criticizing the emperor in the 1000s AD. During his exile, he helped beautify West Lake, building bridges and roads. To say thank you, locals gave him gifts of pork, which he simmered for hours until it was tender. At Jin Sha, Executive Chinese Chef Wang Yong serves a Shanghainese version of the dish: The pork belly is braised with abalone in sweet soy sauce. The main difference? “Sugar is an important ingredient in Shanghainese cuisine,” Yong says. “When cooked in the soy sauce and yellow wine, the fat in the pork breaks down to create a distinctive, succulent flavour and a texture that melts in your mouth.”

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Indulge in an Iconic Dessert

FOUR SEASONS HOTEL BANGKOK AT CHAO PHRAYA RIVER
PASTRY CHEF THAWINEE METTATHAMMAKUL, BRASSERIE PALMIER
THE MASTERDISH: BANANA AND PASSION FRUIT OMELETTE NORVEGIENNE

The omelette norvegienne was first introduced in 1867 at the Exposition Universelle, the second world’s fair to be held in Paris. A pastry chef wanted to create a “scientific dessert” to explore the recently discovered low thermal conductivity of egg whites – the sweet treat’s eggy meringue exterior acts as an insulator, preventing heat from melting the ice cream interior. Pastry Chef Thawinee Mettathammakul wanted to give the classic dish a Thai twist using tropical fruits and a local rum. The end result? A light, refreshing balance of sweet meringue and tart passion fruit. One traditional touch remains, however: the dish is still flambéd at the table, accompanied by diners’ gasps of delight.

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Sip on a Mocktail With a History

FOUR SEASONS HOTEL BAHRAIN BAY
RESIDENT MIXOLOGIST GREG MONTILLA, BAY VIEW
THE MASTERDISH: THE PEARL DYNASTY

Bahraini pearls are some of the finest in the world, renowned for their purity, brilliance and lustre. Famed French jeweller Jacques Cartier was so besotted with the gems that he frequently visited the Kingdom of Bahrain in search of the perfect specimens. Resident Mixologist Greg Montilla serves up this rich heritage in a cocktail glass: The Pearl Dynasty mocktail – an elegant blend of rice milk, lemon, pineapple, agave nectar and rosewater – is garnished with edible flowers and an oyster shell bearing a white chocolate pearl.


The Pearl Dynasty Cocktail

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Try an Umami Surprise

FOUR SEASONS HOTEL CHICAGO
CHEF JONATHON SAWYER, ADORN BAR & RESTAURANT
THE MASTERDISH: PEELED TOMATO TARLET

Chef Jonathon Sawyer says his Peeled Tomato Tartlet is a lot like Adorn Bar & Restaurant, the latest culinary concept at the newly reimagined Four Seasons Hotel Chicago. The tart – like Adorn – is classic yet creative, elegant yet approachable. Plus, Sawyer says, “everyone loves tomatoes.” It’s easy to see why: This dish looks and feels like a dessert but tastes like a savory salad. Locally grown tomatoes are charred by hand and carefully peeled, then marinated for a rich, umami flavour. Then they’re layered with leeks and blue cheese in a handcrafted pastry shell for a delicate, fresh finish.


PEELED TOMATO TARLET

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YOUR JOURNEY BEGINS HERE

Driven by taste: Where will you find your next Masterdish?

floral art installation at Four Seasons Hotel George V Paris

Peace and Quiet in Las Vegas:
How to Unplug in Sin City

A closer look at Las Vegas, city of bright lights and infinite indulgence, reveals its softer side. We asked local Four Seasons experts where to unwind. Here, eight relaxing experiences to round out your next trip.

Cabana Fever

“Our Hotel in itself is an oasis,” says Four Seasons Hotel Las Vegas’ Chef Concierge Patrick Ritschard. “We share a building with Mandalay Bay, so the casino experience is right there, but you can easily return to the sanctuary of the Hotel at any time.” The well-appointed poolside cabanas, complete with ceiling fans, sofas, chilled towels and dedicated servers, are a favourite hideaway for guests. “We don’t have loud music at the pool, so it’s a haven of quiet,” Ritschard says. “Lots of people spend the day there.”

Ohm, What?

For a good stretch with a lofty view, try yoga in the High Roller Observation Wheel. This futuristic Ferris wheel sends you soaring 550 feet (168 metres) above ground in a glass-walled pod with room for a small group to follow the peaceful poses of a local instructor. “We recommend doing it right before dusk,” Ritschard says. “Las Vegas has some amazing sunsets.”

Refresher Course

What better way to wind down the day and recharge for the evening than with a proper tea? Afternoon tea at the Hotel’s poolside Veranda restaurant is an hour-long escape from hubbub, with finger sandwiches, scones and pastries prepared by French chef Jean-Luc Daul and his team. Every weekday in December, guests clad in holiday sweaters can sip a complimentary glass of Champagne paired with seasonal sweets like eggnog crème brûlée.


Red Rock Canyon

Stretch your legs at Red Rock Canyon, just west of the city.

Desert Aces

Vast canyons, vermilion sandstone peaks and spiny desert flora fill the Mojave Desert surrounding Las Vegas. Two spots to stretch your legs and breathe in some fresh air: Red Rock Canyon National Conservation Area, a 15-minute drive west of the city, and Valley of Fire State Park, an hour to the east. At Red Rock, take in the scenery on horseback, a bicycle or your own two feet – or with the top down on a 13-mile scenic roadway. Ancient trees, petroglyphs and otherworldly arches are among the treasures at Valley of Fire. Enhance either trip with a picnic lunch courtesy of Four Seasons Hotel Las Vegas.


Seven Magic Mountains

Ugo Rondinone’s Seven Magic Mountains is set among desert scrubland in a clearing off Las Vegas’ Interstate 15.

Fine Art

“You can really get lost in the beautiful art experiences in Las Vegas,” Ritschard says. “James Turrell’s experiential exhibit, Akhob, inside the Louis Vuitton store, is all about light and space, and it’s by reservation only so it’s never overly crowded.” Another compelling installation: Ugo Rondinone’s Seven Magic Mountains, a series of three-storey towers composed of vibrantly painted boulders, set among desert scrubland in a clearing just 10 miles (16 kilometres) south of the Strip.

Schuss It Out

“A lot of people don’t realize there’s a ski resort here,” Ritschard says. In fact, Lee Canyon, 50 miles (80 km) from Vegas, offers 24 downhill skiing trails, plus a snow-tubing course and snowshoeing trails. “There are some beautiful hikes you can do there, year-round. And mountain-biking trails, too.”

Photos courtesy Lee Canyon

Nurture by Nature

Set smack in the middle of Las Vegas, the non-profit Springs Preserve nature centre traces the city’s history while serving up sustainable ideas for its future – all via interactive exhibits fit for all ages. Stroll through the serene butterfly garden as the sprightly creatures fly freely around you, or wander the meandering botanical garden trail alongside hundreds of varieties of native plants.

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