Master Mixologists

There’s no shortage of unique spots to enjoy a cocktail when you’re staying with Four Seasons: a Prohibition-style speakeasy, elegant rooftop retreats, a one-of-a-kind beverage trailer for sipping al fresco. But what makes these bars, lounges and terraces so special are the Four Seasons people – mixologists who are passionate about their craft and dedicated to sharing a taste of place through their innovative creations, concocting libations that highlight local ingredients and history. The result of their efforts: a full menu of Masterdish cocktails worth travelling for.


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A Taste of History

FOUR SEASONS HOTEL ONE DALTON STREET, BOSTON
ASSISTANT DIRECTOR OF FOOD & BEVERAGE JULIA CASALE, TRIFECTA
THE MASTERDISH: BACKDOOR PROGRESSION

Boston might not be the first city to come to mind when thinking of American jazz – most associate it with New Orleans, Chicago or New York – but Beantown has long had a strong scene. Over the years, some of the biggest names in jazz have played its stages, from Duke Ellington, Harry Carney and Johnny Hodges to Jamie Cullum, Harry Connick Jr. and Wynton Marsalis. From your first sip of the Backdoor Progression, you’ll be transported to a dark, moody jazz club. Mezcal, amaro and falernum are smoked under a cloche using cherry wood chips, and then combined tableside in a chilled double rocks glass with ice. Don’t be surprised if you feel your toes tapping to a jazz beat after just one sip.

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A Celestially Inspired Drink

FOUR SEASONS HOTEL DUBAI INTERNATIONAL FINANCIAL CENTRE
BARTENDER BRIGIN JOSE, LUNA DUBAI
THE MASTERDISH: AQUARIUS

In the zodiac, Aquarius represents the water bearer, the mystical healer who bestows water – or life – upon the land. Those born under this sign, astrologers say, are free-spirited and creative. So it makes sense that the Aquarius cocktail ­– part of the Zodiac Menu at Luna Dubai, itself a nod to the spectacular views visible from the rooftop terrace – would be an inventive combination of aloe vera juice, fresh honey, gin and lemon. The drink’s milky blue hue is a reflection of the colours of the swirling cosmos – the universe served up in a fun, delicious cocktail. You’ll feel the planets align as you savour every sip.


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A Cocktail Made With Love

FOUR SEASONS HOTEL MACAO COTAI STRIP
DIRECTOR OF RESTAURANTS GUSTAVO GONCALVES, XIAO TING
THE MASTERDISH: ULTRAVIOLET

The colour purple is associated with light-hearted romance, unconditional love and compassion, while origami cranes symbolize happiness and hope. Director of Restaurants Gustavo Goncalves turned to the two to spread his message of love and compassion through cocktails: The sweet, deep-purple Ultraviolet is made of butterfly pea tea–infused gin, lemon juice, elderflower liqueur, vanilla and egg whites, served in a cocktail glass and garnished with a purple paper crane.


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A Tribute to Local Flavours

BEVERLY WILSHIRE, A FOUR SEASONS HOTEL
LEAD BARTENDER DENNIS SHEEHE, THEBLVD LOUNGE
THE MASTERDISH: FORBIDDEN FRUIT

Apple pears have been grown in California since the gold rush days, when Chinese miners planted them in the foothills of the Sierra Nevada. Their round shape and white flesh give them the texture and appearance of an apple, while the refreshing, juicy flavour is all pear. Take a big, juicy bite with THEBlvd Lounge’s Forbidden Fruit, inspired by the region’s bountiful fresh produce and the Garden of Eden and featuring vodka, elderflower liqueur, pear juice, apple juice and lime. The fruit focus doesn’t end with the taste: The cocktail is served in a crystal glass shaped like an apple, with a sugared rim.

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A Sustainable Sip

FOUR SEASONS RESORT BALI AT JIMBARAN BAY
HEAD BARTENDER SUFIAN MAHMOUD, SUNDARA
THE MASTERDISH: MADE’S MARGARITA

With views of white-sand beaches and emerald waters, Sundara certainly has earned its name ­­– in Sanskrit, it means “beautiful.” To protect this beauty, Head Bartender Sufian Mahmoud and his team have embraced a “minimal waste, maximum flavour” approach to their craft, focusing on fresh local ingredients and sustainability. Telu, the Resort’s new herb and cocktail garden, provides many of the aromatics Mahmoud uses in his libations – and is the setting for his popular zero-waste bar workshops for guests. Fresh from the garden is his Made’s Margarita. Featuring the classic tequila and lime, the cocktail also uses every part of a locally grown Kintamani orange – Mahmoud makes his own tangerine liqueur from some of the peel, and marmalade from the rest of the fruit – plus andaliman pepper and lime. Add a rim of smoked salt and a dusting of edible flower and rosella dust for garnish, and you’ve got a cocktail that’s good for your taste buds and for the planet.

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A Healthy, Colourful Latte

FOUR SEASONS TENTED CAMP GOLDEN TRIANGLE
RESTAURANT SUPERVISOR KATHARIN KUNTIEN, NONG YAO
THE MASTERDISH: ICED BLUE LATTE

Butterfly pea flower tea has been brewed for centuries in Thailand and Vietnam for its refreshing taste and antioxidants – it’s believed the tea can help boost brain power, fight inflammation and improve skin and hair health. Another beautiful benefit? The tea’s stunning pastel blue color, which ranges from a light grey to dark violet depending on what it’s mixed with. At Nong Yao, Restaurant Supervisor Katharin Kuntien’s Iced Blue Latte is an eye-catching pastel blue thanks to the addition of milk and vanilla syrup – a caffeine-free work of art that’s almost too pretty to sip. Coffee lovers, rejoice: A shot of espresso can be added for a little extra energy.


The Pearl Dynasty Cocktail

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A Creative Tipple in Budapest

FOUR SEASONS HOTEL GRESHAM PALACE BUDAPEST
HEAD BARTENDER ÁDÁM RÉDLI, MÚZSA
THE MASTERDISH: MAKVIRAG COCKTAIL

The word múzsa means muse in Hungarian, and it’s clear that the new lobby bar at Four Seasons Hotel Gresham Palace Budapest took its inspiration from the surrounding city – known for its artistic flair, Old World charm and awe-inspiring mystique. That imaginative spirit is on display at Múzsa: In addition to its expansive bar, the lounge also includes a private meeting room and a tasting room –  Múzsa is home to the largest publicly available vintage tokaji aszú collections, selected by Head Sommelier Gabor Becker – as well as an intimate concierge library and Treasure, where a bottle of Royal Tokaji Eszencia, the most expensive wine in the world, is on display and available for sale. Our favourite inspired cocktail on the menu? The Makvirag Cocktail: rum, coconut water and pineapple, plus navy gin, fresh lime and sugar syrup – all expected in a typical tiki-style drink. The creative twist? Poppy seed, a traditional Hungarian ingredient; beetroot powder, to give the cocktail its striking pink colour; and Sichuan pepper, for a little bite.

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YOUR JOURNEY BEGINS HERE

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

City by river

Comfort Cuisine

Few things have been proved to be as good for the soul as the familiar flavours of beloved dishes – foods that envelop us with a sense of nostalgic comfort, reminding us of special moments and good times. Sometimes these dishes are indulgent: meaty pastas, creamy cheeses, rich stews. Other times, they’re meals we associate with the security of childhood: poached eggs like Mom used to make, Grandma’s chicken soup, warm crusty bread.

Four Seasons chefs understand the power of food to boost our moods, and they’re always looking for ways to elevate traditional comfort foods for your plate and palate. Here are a few ways they share their experiences with guests.

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Delicious desserts in Chicago

Growing up in Cartago, Colombia, Pastry Chef Juan Gutierrez loved making brownies with his mother on Sunday mornings. “My mom would always have two spatulas – one for her and one for me, so we could both lick the batter,” he says. “Now, when I smell rich brownie batter or take a bite of one fresh from the oven, I am filled with warm memories of my childhood. It’s these special, personal and nostalgic moments like this that make a dish comfort food.”

Gutierrez tries to infuse that sense of comfort and belonging into his desserts at Four Seasons Hotel Chicago. “Living abroad, a sense of home is dear to me. I want to make people feel like they are at home,” he says. For a taste of home at the Hotel’s new Adorn Bar & Restaurant, he suggests the Milk Chocolate and Coffee Profiterole. The coffee mousse, malted vanilla ice cream and dark chocolate sauce are childhood favourites all grown up. “We’re elevating these ingredients in a way that gives guests a new experience,” he says, “while keeping the personal connection and the meaning of the flavours intact.”

 

On the menu in Chicago

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A taste of home in Lisbon

There are two dishes that remind Chef Pedro Pena Bastos of his childhood home in the Ribatejo region of Portugal. “Dishes like molhenga – a thick tomato and onion soup served with toasted bread, poached eggs, fresh oregano and green olive oil – is one of the highlights of my childhood and reminds me of late, hot summer nights, eating family dinners around a large table,” he says. “We also ate petingas assadas – tiny sardines covered in corn flour on a bed of olive oil, garlic and fresh bay leaves, roasted until brown with a splash of aged vinegar for a hint of freshness paired with the punchy fish flavour – which is even better three or four days later, served on a slice of cornbread with coriander leaf on top.”

He draws on these culinary roots when crafting his menus at CURA at Four Seasons Hotel Ritz Lisbon. “These memories influence the creative process when I build a new dish or flavour profile – using simple ingredients but seasoning them properly and letting them shine,” he says. “I love to bring the same flavours from my past and present them in different ways but keeping the taste and memories the same.”

Other chefs at CURA are also embracing sentimental flavours. Pastry Chef Diogo Lopes is testing recipes to add his favourite comfort food, French toast, to the dessert menu. “In Portugal, we usually eat French toast during the festive season, but my mom would make it year-round, especially on weekends.” Lopes says his mother would let the bread dry out overnight so that it would better soak up the milk in the morning. “She would surprise us with it – I would jump out of bed in the morning on the first scent of freshly fried French toast. The sweet smell plus the sugared cinnamon we dusted on top – few things make me happier.”

He’s playing with recreating that sense of happiness with churros – traditionally made of fried dough rolled in cinnamon sugar. His version for CURA would include boletus fungi and pine sugar. “It’s a different flavour, but the inspiration is there.”

Savour the flavour of Lisbon

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Simple pleasures in Athens

“I consider pasta my first love, after my wife, Charlotte,” Chef Luca Piscazzi says. His favourite pasta? His mother’s spaghetti alle vongole – pasta with clams – which he especially loved cold from the fridge the next day.

Clearly pasta is his comfort food of choice. “You can eat pasta every day for lunch and dinner,” he says. “It can be a different dish every time, but it’s always an Italian classic.” Guests at Four Seasons Astir Palace Hotel Athens can find a dish inspired by his mother’s recipe on the menu at Pelagos: The Spaghetti With Caviar is served cold – just the way Piscazzi likes it – with a clam emulsion. He added the caviar for rich umami flavour, or “the wow factor that makes the dish unforgettable,” along with an almond sauce and bronze fennel and chives from the Hotel’s garden.

“The beauty of life in Greece and the Mediterranean is that simple pleasures lie at the core of everything,” he says.

Enjoy a taste of Athens

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Flavours of family in Austin

For Chef Gerardo Lopez at Four Seasons Hotel Austin, family time as a child in Mexico City meant going out with his parents and siblings for tacos al pastor, made from pork shoulder marinated in achiote paste with orange and pineapple juices and roasted on a vertical charcoal pit. It’s one of the few dishes that can be found any time of day in Mexico City – “one of the reasons it’s so comforting to me,” he says.

To interpret his memory in Austin, he created Quail al Pastor for the menu at Ciclo. “Our version is made with Texas quail, presented on a skewer with fresh pineapple and red onion – these represent the trompo skewer of the traditional charcoal pit – and roasted over mesquite charcoal,” he says. “It’s served with two fresh corn tortillas and pineapple compote, fresh red onion, avocado and a green tomatillo salsa cruda.”

The sizzling meat is delivered to the table on a spit – an interactive feast for the senses and for the soul.

Plan your meal in Austin

YOUR JOURNEY BEGINS HERE

Where will your appetite for adventure take you?

City at dusk

Table Setting: Private Dining Experiences That Elevate Your Meal

Whether you’re celebrating a special occasion or making memories with family and friends, sharing a meal is a powerful way to connect. Elevate the experience with a surprising setting: Take in a dramatic sunset with a lantern-lit family dinner on the beach in Athens, or enjoy a romantic dinner for two in a 15th-century palazzo – once the home of Leonardo da Vinci – boasting up-close views of the Duomo in Florence. Here, we share some of the Four Seasons dining experiences that will make your meal one to remember.

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A private oasis in Athens

Discover a chic seaside paradise at Four Seasons Astir Palace Hotel Athens: Soak up the warm sun and blue waters as you stroll on golden sand, and then feast on fresh seafood at the new Pelagos restaurant – named after the Greek word for “ocean.” For a memorable taste of the sun-kissed glamour of the Athens Riviera, allow the Hotel team to arrange dinner for you and your guests at Bungalows Beach, a private, lantern-lit terrace right on the water. After a day spent exploring the pine-clad peninsula or nearby historic landmarks like the Acropolis, gather with friends to sip cocktails as you watch the sun set over the glimmering Saronic Gulf and enjoy a lavish dinner prepared by a dedicated chef.

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River views in Tokyo

Yakatabune – Japanese pleasure boats – are a familiar sight on Tokyo’s Sumida River. Popular among wealthy merchants, feudal lords and samurai warriors during the Heian era, today the small wooden ships can be identified by their red lanterns as they cruise past the city’s skyscrapers and temples. For a different perspective on the city’s skyline, set sail from Four Seasons Hotel Tokyo at Marunouchi on a private yakatabune. Join friends and family at a traditional low-slung table for a kaiseki (multi-course) dinner and inventive cocktails as city lights twinkle on the shore. In spring, you’ll also have an unobstructed view of the sea of pink cherry blossoms lining the riverbanks.

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A hidden table in Punta Mita

There are plenty of places to sit down with friends and family for a private meal at Four Seasons Resort Punta Mita, Mexico, from a secluded beach spot surrounded by tropical trees to a quiet palapa set amid lush vegetation. For a dramatic setting, head to “The Rock”: Perched above the Pacific, this one-of-a-kind cliffside venue is ideal for intimate celebrations and offers uninterrupted sunset views and unrivalled stargazing. Our top pick for complete privacy? The Resort’s exclusive Iku Garden. Its hidden entrance opens onto a lawn tucked away on the roof of Bahia restaurant. Watch the sun set over the Pacific, and then toast your time together in this enchanting space.

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Artful scenery in Florence

In 1367, Italian architects Neri di Fioravante and Filippo Brunelleschi helped usher in the Italian Renaissance with their designs for the Cattedrale di Santa Maria del Fiore – now better known as Il Duomo – envisioning a large masonry dome atop without traditional Gothic buttresses. Today, this iconic landmark dominates the Florentine skyline, rising over the city. You’ll be perfectly positioned to reflect on its magnificence during dinner in a private 15th-century palazzo just a few blocks away, arranged by the Concierge at Four Seasons Hotel Firenze. You’ll get exclusive access to the historic residence, which was designed by sculptor and architect Giuliano da Sangallo and was once the home of Leonardo da Vinci – it’s rumoured that the palazzo is where he painted the Mona Lisa. Sip cocktails while watching the sun set from the palazzo’s fourth floor, and take in panoramic views from the penthouse terrace – including an up-close look at the Duomo’s architectural details, plus glimpses of the Ponte Vecchio and Piazza della Repubblica – before sitting down to a customized four-course meal prepared and served by your dedicated Hotel chef and personal butler.

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Dinner under the stars in Hualalai

Whether you’re planning a romantic dinner for to enjoy with someone special or a meal for the whole family, the Dinner Under the Stars program at Four Seasons Resort Hualalai serves up memorable settings and customizable menus for an experience that’s uniquely your own. Dine on fresh seafood with your toes in the sand at Palm Grove Beach, or sip cocktails surrounded by plumeria, hibiscus and monkey-pod trees on the Garden Lawn – you’ll feel like you’ve stumbled on a secret garden with a table set just for you.

Your Journey Begins Here

Where will you discover next?

Concierge

Flavours That Inspire

Food has the power to transport us: One bite of a beloved dish and we’re instantly reminded of big moments in our lives, from joyful celebrations with family to epic adventures while exploring new destinations. Here, Four Seasons chefs share their most memorable culinary moments – and offer suggestions for guests to make their own memories.

An Emotional Connection in Seattle

FOUR SEASONS HOTEL SEATTLE
EXECUTIVE CHEF EMMANUEL CALDERON, GOLDFINCH TAVERN

His Most Memorable Ingredient: “When I think of achiote, also known as annatto seeds, I’m taken back to my childhood and some of my favourite dishes from Mexico’s Yucatán Peninsula, like cochinita pibil – slow-roasted pork that gets its vivid orange colour from a citrus-achiote marinade – and pescado à la tikin xic – fish marinated in achiote and sour oranges, then wrapped in banana leaves and roasted. Achiote reminds me of grilling fresh-caught fish at the beach with family or stopping for torta de cochinita pibil with my friends after a night out.”

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Four Seasons Hotel Seattle

How It Inspires Him: “Achiote isn’t just the main ingredient of some of my favourite dishes, it is a perfect complement to other ingredients I love, like fresh seafood and habanero peppers, so it’s easy to use it. The most important thing to me is to share the emotions that the ingredients inspire. I want guests to remember not just the specific dish but also the special moment.”

His Can’t-Miss Dining Experience: “We’re very fortunate to have a world-class market just a block away. Join me for a shopping trip to Pike Place Market, where we’ll find ingredients that will inspire us to create a one-of-a-kind, multi-course menu just for you and your guests. It’s a beautiful trip to an iconic Seattle market that will become one of the best parts of your day.”

A Taste of Summer in Athens

FOUR SEASONS ASTIR PALACE HOTEL ATHENS 
CHEF LUCA PISCAZZI, PELAGOS

His Most Memorable Meal: “I can’t eat spaghetti vongole without thinking of family vacations to the south of Italy. My parents and I spent summers exploring the region and visited many local restaurants. I always ordered spaghetti vongole – pasta served in a rich sauce of briny clams, white wine and garlic – as a cold appetizer or even as a main dish. When I eat it today, I’m reminded of long summer days and spending time with family.”

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Four Seasons Astir Palace Hotel Athens

How It Inspires Him: “These memories are the inspiration behind the chilled Mancini spaghetti with crystal caviar on the menu at Pelagos. But I also want guests to create their own memories, so our menu features local ingredients and flavours from our peninsula – lavender, lemon, fresh basil, tomatoes from our garden, wild fish caught by local fishermen.”

His Can’t-Miss Dining Experience: “Pelagos is the newest addition to the Hotel’s collection of dining outlets and offers innovative seafood dishes. For a truly unique experience, let us arrange a magical lunch on the beach: Start with saganakipan-seared Greek cheese with lemon – and then try our mouth-watering tarama salad – salted and cured fish roe, olive oil and lemon.”

A Seasonal Palette in Guangzhou

FOUR SEASONS HOTEL GUANGZHOU 
CHEF JEFFREY ZENG, CATCH

His Most Memorable Meal: “Crystallized Ginger and Poached Eggs is a very popular homestyle dish in China, and it reminds me of my home town in Hunan Province. In China, foods are eaten as much for their taste as for their health benefits, which is likely why the origin of this dish and why my mother prepared it for me so much when I was younger. Ginger is incredibly good for you, even when it’s crystallized and sugary, but when I eat this, all I’m thinking about is home.”

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Four Seasons Hotel Guangzhou

How It Inspires Him: “Though I specialize in Western cuisine, I like to combine an interesting selection of local Chinese ingredients in my dishes – including crystallized ginger. It’s in my velvety smooth Pumpkin Velouté, along with coconut milk.”

His Can’t-Miss Dining Experience: “Chinese cuisine reflects the seasons, with specific ingredients and flavours that should be eaten each season for balance and harmony. My favourite season is autumn, which according to tradition is the season to nourish your body. The best way to do that? Seared duck breast, caramelized foie gras and pear coulis, served with caramel miso sauce. Enjoy this special dish as you gaze at the Guangzhou skyline from high above Pearl River at Catch, on the Hotel’s 100th storey.”

Surprising Flavours on the French Riviera

GRAND-HÔTEL DU CAP-FERRAT, A FOUR SEASONS HOTEL
EXECUTIVE CHEF YORIC TIÈCHE

His Most Memorable Ingredient: “When I was 10, my father was working on La Réunion Island, an overseas territory. I spent two weeks visiting him, and the first night he surprised me with lychee. I had never seen the fruit before and at first tried to eat it without removing its rough skin. Since then, lychee has become one of my favourite fruits, and I’m always reminded of this moment when I eat it.”

 

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Grand-Hotel du Cap-Ferrat, A Four Seasons Hotel

How It Inspires Him: “I never miss an opportunity to include lychee in my menus, especially because it pairs so well with other flavours. I love to pair it with game meats during hunting season – the sweetness of the lychee is a perfect balance to the bold, gamy taste of the meat.”

His Can’t-Miss Dining Experience: The French Riviera Ultimate Dinner is one of the most exclusive dining experiences in the French Riviera; it’s truly unique. After consulting with our guests, I create a customized menu for the occasion, served in one of our private cabanas at Club Dauphin, offering spectacular views of the Mediterranean.”

Sweet Moments in Tokyo

FOUR SEASONS HOTEL TOKYO AT OTEMACHI
EXECUTIVE PASTRY CHEF YUSUKE AOKI

His Most Memorable Meal: “I got my start at Four Seasons Resort Bali at Jimbaran Bay, where the team encouraged me to go for my dreams and supported my decision to enter an international pastry competition, Valrhona Chocolate. The dish I created, the Smoked Chocolate Fig, earned me first place, and today is a reminder of my success and how valued and supported I felt thanks to my team.”

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Four Seasons Hotel Tokyo at Otemachi

How It Inspires Him: “I brought the Smoked Chocolate Fig to The Lounge at Four Seasons Hotel Tokyo at Otemachi, and the team here has continued to encourage me to pursue my passion for chocolate. For Valentine’s Day, we experimented with crafting limited-edition, small-batch chocolate bonbons using seasonal ingredients like yuzu and kiyomi orange – a special memento for guests to mark the occasion.”

His Can’t-Miss Dining Experience: “Guests should be sure to indulge in afternoon tea and parfait. I suggest the last seating at 3:30 pm at The Lounge, so you can watch the sun set over Tokyo and the Imperial Palace gardens. The menu is seasonal, so there’s always something fresh for guests, and we offer 12 types of tea exclusively from Japan. It’s a wonderful way to spend the afternoon.

YOUR JOURNEY BEGINS HERE

Where will your appetite for exploration take you?

Concierge

The Perfect Package: What It’s Like
to Live With Four Seasons

Home is more than the building where you live. It’s the space where you can be yourself, where you can truly relax and recharge.

And in today’s fast-paced, ever-changing world, home has become even more important. It’s both an oasis where you can unwind as you gather with family and friends and an innovative workspace that can help spark your imagination. When you make your home with Four Seasons, you’ll enjoy the freedom and personalization of homeownership blended with seamless service.

“I can’t begin to explain to you the ease and comfort,” says Four Seasons Private Residences homeowner Nazie Eftekhari. “It’s all wrapped up into the perfect package.”


From iconic skylines in Bangkok or London to tropical locales like Fort Lauderdale and Belize, Four Seasons Private Residences are available in some of the world’s most desirable destinations. With a dedicated Four Seasons team on hand to take care of all the details, you’re free to live the life of your dreams.

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CUSTOMIZE YOUR HOME TO FIT YOUR LIFE

Offering easy access to world-class amenities and exceptional Four Seasons service, your Private Residence redefines luxury living – tailored to and even anticipating your personal preferences.

Making your home with Four Seasons “is 100% seamless,” says John O’Sullivan, General Manager at Four Seasons Private Residences Punta Mita, México. “You buy it, and you customize it to the way that resonates with your life and your style.”

That customization continues to grow after you move in. From spa treatments just as you like them to a Michelin-starred chef preparing your favourite meals in your private kitchen, legendary Four Seasons amenities and service become an extension of your home and your daily life, to be enjoyed as often as you choose. Have your groceries stocked and arranged exactly as you like, or schedule dog walks with the Concierge – signature Four Seasons service enhanced by impeccable attention to detail ensures each moment of your day is effortless.

A woman is given a massage on a massage table on an outdoor pool patio

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WORLD-CLASS SERVICE IS JUST A CHAT AWAY

Personalized service is on your doorstep – and now at your fingertips, thanks to the new residential digital experience, smoothly integrated into the Four Seasons App and website and specifically tailored to your location. Instantly access every detail of your home: Expecting a package delivery? Just let your residential team know where you’d like them to store it. Have guests on the way? Upload a photo to grant them fast and secure access to your residence. Discover a leaky faucet in the middle of the night? Your residential team is available by chat 24 hours a day, ensuring a response in a matter of moments.

“Four Seasons chat is people-based,” O’Sullivan says. “So we can adapt and customize our communications to be totally bespoke.” Whether it’s scheduling a round of golf or reviewing paperwork associated with your residence, the app puts your home in the palm of your hand.

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THE COMFORT OF HOME,
THE LUXURY OF FOUR SEASONS

While you’re at home and away, your Four Seasons team takes care of everything, from housekeeping and maintenance to financial and lifestyle services. You’ll enjoy full peace of mind knowing that your most important asset – your home – is safe thanks to constant monitoring by experienced security personnel, and controlled access not only to the property but to residents-only amenities and services.

“One of the main reasons I like this type of homeownership is that I don’t have to worry about anything,” says Eftekhari. “It’s a combination of the comfort of home and the luxury of Four Seasons. And one of the most important aspects for me is this is a long-term investment.”

The benefits of your Four Seasons team’s anticipatory approach to homeownership are far-reaching. “We maintain it for you,” O’Sullivan says. “We look after your garden. We do everything for you.”

A king bed with a gold frame and printed tropical pillows with a pink robe draped on a teal ottoman at the foot of the bed

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A HOME SUPPORTED BY FAMILY

From scheduling spa treatments and around-the-clock housekeeping services to preparing personalized menus for gatherings with your loved ones, your Four Seasons team treats you like family, forging long-term relationships that help them anticipate your every need.

“All of our team know our residents. They know their names. They know their children’s names; they’ve seen them growing up,” O’Sullivan says. “We anticipate you and we listen to you.”

With attentive Four Seasons staff managing your home, you’re free to focus on the things that matter most: enjoying every moment with family and friends.

“You get to enjoy your family, you get to enjoy your friends,” Eftekhari says. “You get to just enjoy your time.”

A family sits in a living room while a personal chef prepares a meal

Find your perfect home with Four Seasons