The Vision of Four Seasons

In the past six decades, Four Seasons has grown from a single hotel to a global collection that spans land, sky and sea. Today’s Four Seasons is the product of an ongoing vision – one that focuses on the guest, first and foremost – and constant innovation. Previously, in this three-part series, we’ve recapped the developments of the 2000s to the present and the 1980s and 1990s. Here, we go back to the brand’s origins: its commitment to a culture of service in the 1970s and its beginnings in the 1960s, including the reflections and predictions of Founder and Chairman Isadore Sharp.   

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1970 to 1979: An Emphasis on Excellence

Despite his beginnings in construction and building, Isadore Sharp knew that luxury and quality weren’t just about the materials – they were primarily about the guest experience. 

A few years after opening the first Four Seasons, Isadore Sharp happened to meet a British family who planned to put a hotel on some property they owned in London’s Hyde Park area. Initially, they were set on offering very basic accommodations as an alternative to the city’s grand hotels. It took some doing, but Sharp eventually convinced them that they could drop any pretence and stuffiness while still treating guests like royalty, and the Inn on the Park London opened in 1970. It was the first Four Seasons outside of Canada, just in time for the immense growth in international jet travel during that decade. 

“Four Seasons has always pioneered in luxury hospitality, and the London opening – with the vision of being the best hotel in the city, as part of a globally recognized brand – was no different,” says Michael Hagan, Head Concierge at the Hotel, which is now known as Four Seasons Hotel London at Park Lane. “It remains one of the flagship properties to this day.” 

Hagan, who joined Four Seasons as a Concierge, has been in his current role for 11 years and still loves every minute of it: “Every day is wonderfully different, and we get to meet amazing guests and create unforgettable experiences for them,” he says. “I still get the same joy and satisfaction from this as I did when I first worked in the concierge team all those years ago.” 

Quality was key to the success of that first London Hotel. It was small but well-appointed, with a central location and personalized 24-hour service – and it stayed fully booked. After a couple of years, Sharp knew he had arrived at a winning formula that would become a pillar of the Four Seasons business model in 1972: a focus on medium-sized hotels of exceptional quality that would strive to be the best in the destination. 

Over the next few years, Four Seasons refined the concept that would become its second pillar: luxury defined by service. The highly skilled concierge teams, especially, take that mission to heart, treating every guest as a VIP: “Our guests rely on the Concierge to get that impossible ticket or restaurant reservation,” Hagan says. “They stay with us because we have the reach and connections to make the impossible possible.” 

Four Seasons employees are empowered to tap into the collective expertise of their teammates around the globe. “The fact that we can call our colleagues anywhere in the world and share our knowledge and work together is priceless and truly sets Four Seasons apart from the rest,” Hagan says. And that network continued to grow throughout the rest of the decade as Four Seasons continued its expansion into the U.S. market with properties in San Francisco and Washington, DC.

In the 1970s, Four Seasons grew from three properties in a single country to a singular hospitality brand with more than a dozen properties in three countries. All these years later, the trend continues: “Four Seasons is continually growing,” Hagan says, “and with more openings happening soon, the future is very exciting.” 

Four Seasons Palm Beach, Florida

1961 to 1969: A New View of Hospitality

The first Four Seasons was a small hotel with a big idea: to treat every customer as a special guest. 

Isadore Sharp didn’t set out to create a visionary hospitality brand, but it’s hard to imagine his path taking any other direction. And that’s not just because the business has been a 60-year passion for him. It’s because hospitality lies at the core of who he is and how he approaches the world – in the office, at hotels and in every moment of life. 

When he built the first Four Seasons, working with his contractor father, Max, he considered himself primarily in the construction business, not hospitality. But Sharp’s true vocation – caring for and investing in people – was evident. He was driven to learn how to get other people to work in a way that they enjoyed. Establishing rapport among all team members was key, as was encouraging people to rise to the challenges ahead of them.  

“The idea of empowering people is just natural,” he says. “You want people to feel that there’s a purpose in what they’re doing, that they have a meaningful role. Ownership or responsibility really brings out the best in people.”  

It took more than five years to get that first hotel, a 125-room motor hotel in downtown Toronto, financed and built. But when it opened its doors, it was all about the guest. To inspire and empower every team member to provide exceptional care for guests and for each other: It was a visionary idea, one that other companies still strive to emulate. 

Sharp learned early on to trust his intuition and follow his heart – and what they told him was to look at his business from the point of view of the customer. Sometimes, “it’s just a subliminal thought process, and I guess that’s what I have developed, working in hospitality,” he says.  

“In the beginning, not having any technical knowledge about the way to operate a hotel,” he recalls, he shifted his perspective from “What should I be doing?” to “What does the customer want and need?”  

“We weren’t looking for gimmicks or tricks – all the things that we incorporate really have a purpose,” he says, recalling the early idea of placing a doily under a coffee cup to communicate to other team members that a guest is drinking decaf. Small practices like that continue today, and they planted the seeds for much bigger guest-first initiatives.  

“Probably the most dramatic innovation as a result of the pandemic was the idea from [President, Global Operations] Christian Clerc to engage an internationally recognized academic institution to help us confidently navigate the complex path ahead, with an emphasis on science and accuracy. This engagement helped us define our enhanced health and safety program, Lead With Care,” Sharp says. “What could be more important today than giving people that comfort level about their health and protection?” When you look at things from a customer’s perspective, he says, “innovation never stops.” 

By the end of that first decade, Sharp’s construction portfolio included two more hotels: Toronto’s Inn on the Park, which opened in 1963, and a third property in the late 1960s that would set the stage for the developments of the 1970s. Architect Peter Dickinson, whom Sharp had commissioned to design the first hotel, designed the Inn on the Park – an urban resort-style hotel perched on a hill above a broad expanse of parkland and housing one of the city’s top restaurants.  

As Sharp reflects on the time since that first opening in 1961, he says his biggest points of pride are the creation of a company that holds continued promise for the future, and the positive effect that Four Seasons has had on the lives of its team members around the world. And he is confident that the brand will continue building on this legacy. “When I look at the future, I can only see one thing: The company will continue down this path of achieving, of reinforcing what the brand stands for,” he says. With more than 50 projects in the pipeline and a number of new business deals expected each year, Sharp sees unlimited potential for growth. “I believe when we celebrate our 100th anniversary, we will still be recognized as the leader in luxury hospitality.” 

Read more: Mr. Sharp shares more stories from the last 60 years – plus four insights into the heart of hospitality – in Issue 4 2021–22 of Four Seasons Magazine.  

The Heart of Four Seasons

For 60 years, Four Seasons has set the standard for service and hospitality, never wavering from its focus on prioritizing people – both guests and team members. In a three-part series, we’re introducing you to 60 Four Seasons people who are sharing what they’ve learned, what they love and what they’re looking forward to. Our first story explored the 2000s to the present; here, we’ll look at the 1980s and 1990s, and how the innovation of those decades helped shape Four Seasons. In the next few months, we’ll culminate with the brand’s beginnings – and its founder, Isadore Sharp. We’re proud and grateful to celebrate him and the people who continue to make his dream a reality.

 

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1990 to 1999: Growing the Four Seasons Family

As the century and millennium drew to a close, Four Seasons focused on new openings around the world, including tropical getaways, historic renovations and properties in Asia.

Betty Chan joined the Four Seasons team in 1995 as part of the Worldwide Sales Office in Hong Kong. After sales roles in Shanghai and for the group of Thailand resorts, she became director of marketing for the new Four Seasons Hotel Bangkok at Chao Phraya River in 2019, as part of its pre-opening team. There’s a reason she’s been with Four Seasons for more than a quarter-century and a reason it feels like home: “I love the fact I can be myself,” she says. “My voice is being heard, and I love the culture of giving and getting feedback so I can improve myself.”

That same spirit – the perfect blend of comfort and exploration – is, of course, what makes Four Seasons so special to guests, too. By the 1990s, Four Seasons was recognized as a leader in the hospitality industry. Experienced travellers knew that they would find exceptional service with the brand, and the brand knew that guests were ready for more.

People who had stayed with Four Seasons on business trips were ready spend their leisure trips with the brand, too. “Corporate clients who love our exceptional service want to spend their holidays with Four Seasons too,” Chan says, “so it was important for us to develop more resort properties.”

And so, Four Seasons kicked off the decade with the launch of its first tropical resort, in Maui, followed soon after by the opening of its Nevis resort. By the end of the decade, Four Seasons had also welcomed the Maldives into the fold – capturing the attention and devotion of scuba divers, and setting the scene for the later addition of Four Seasons Explorer, a private cruising yacht that would introduce guests to even more of the Maldivian atolls’ wonders. While Four Seasons had always offered luxury and ease, now it was beginning to offer true global adventure.

In addition to the leaps and bounds in resort travel, Four Seasons also grew exponentially in Asia and the Pacific, beginning with openings in Tokyo and Hong Kong. For Four Seasons, the region represented a world of opportunity – for growing the brand, yes, but more importantly, for expanding guests’ horizons and connecting them to the world in the ways they needed and wanted. “Business travel to Asia increases every year, and Asia also offers great value for holidays,” Chan says. “It’s easy for long-haul travellers to experience different cultures in one trip by travelling to many countries – or having very different experiences within one country. For example, in Thailand, they can visit the Grand Palace and temples in the capital city of Bangkok, hop on a short flight to go glamping in the jungle at Four Seasons Tented Camp at Golden Triangle, and then end their trip relaxing on the beach at Koh Samui.”

On more than one occasion, the new properties introduced in this part of the world in the 1990s prompted whole new ways of thinking about the resort experience, breaking away from the standard industry approach and shaping the direction of Four Seasons for decades to come. Private pavilion accommodations drew guests to Four Seasons Resort Bali at Jimbaran Bay and were precursors to the luxury tents at Four Seasons Tented Camp Golden Triangle. Four Seasons also opened an inland resort at Chiang Mai, a concept echoed later in California and in Hampshire, England.

Four Seasons Resort Chiang Mai is especially close to my heart,” Chan says. “I joined the same year the Resort opened, and it was the first property I visited while working at the Worldwide Sales Office. At the time, there was no luxury resort in Chiang Mai, and Four Seasons really put the destination on the map. It was a ‘love at first sight’ experience for me on my first visit. There was something magical and spiritual about the place, and I returned every year and even honeymooned at the resort.”

Four Seasons captured a different kind of magic in the 1990s, too: historic restorations. The first of these was the conversion of a Renaissance convent in Milan, followed by properties in Istanbul and Paris. “During my time in sales, our clients in Asia were particularly interested in Four Seasons Hotel Istanbul at Sultanahmet and intrigued by the story of how we turned a prison into a hotel,” Chan says.

Today, in her marketing role, Chan has a special fondness for one particular innovation of that decade: the Four Seasons website and online presence. When it was launched, “I was still fairly new to the company,” she says. “I remember looking at the images and was in awe and inspired by the destinations. At the time there were only about 40 properties in the world. In my current role, I understand that the website is a great channel for us to tell the stories of our craftspeople and to share images and inspiration.”

The decade brought growth that was both rooted and responsive. “One success of Four Seasons has been its ability to change with the times,” Chan says. “The company continues to evolve and never stops growing. I look forward to the continual innovations targeting future generations of travellers and how we can adapt to their needs and expectations.”

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1980 to 1989: International Expansion

Four Seasons began to rethink its identity in the 1980s, shifting to a new business model, solidifying its commitment to the Golden Rule and continuing its expansion into the neighbouring U.S.

“I have always believed that the sky is the limit, but my time with Four Seasons has shown that to truly be the case,” says Mohamed “Mo” Elbanna, Regional Vice President and General Manager at Four Seasons Resort Palm Beach. Originally from Cairo, Elbanna was lured away from the family textile business by the glamour of the hospitality industry. He joined Four Seasons in 2002 as part of the opening team at Four Seasons Resort Sharm El Sheikh, and then moved to the U.S. in 2008. He has been in the Americas ever since, with promotions taking him to Chicago, Nevis, Westlake Village in California, and now, South Florida, where he leads the Miami, Palm Beach, Fort Lauderdale and Surfside properties in addition to a few in other parts of the U.S.

Expansion into the U.S. hit its stride in the 1980s, with openings in Philadelphia, Boston, Dallas, Los Angeles and Chicago, among others. They joined existing Four Seasons properties in San Francisco and Washington, DC. “An expansion into the United States was a natural step,” Elbanna says. “Not only is it Canada’s nearest international market, but it’s also one of the largest in the world. Growing beyond the border, touching down in some of the most iconic cities in the United States made a splash, letting the world know that Four Seasons was ready to take on the world’s luxury hotel market.”

That readiness grew partly from an internal business transformation, as Four Seasons shifted from being a hotel owner-operator to being a management company. “This transition made us more focused on service and people rather than managing real estate development,” Elbanna says. “The model allowed us to shift focus to our people, the key to our success. We are still a company built on people, a pillar of our service culture.”

It was a natural evolution for Four Seasons after the company kicked off the decade with a key strategic decision to focus on its company culture. The philosophy of service had always been implicit, but in 1980, Isadore Sharp and his team made it explicit, with a formal credo founded on the Golden Rule: We treat others – all others: customers, employees, partners, suppliers – as we would wish to be treated.

Elbanna cites the adoption of the Golden Rule as easily the most important development of the decade. “It’s a simple ideology in concept, but it takes commitment to deliver that through our actions every day,” he says. “The fact that one saying grounds each and every one of us, wherever we are in the world – and that it still holds just as true today as it did back then – means that it was monumental, that it’s part of our DNA and who we are at the core, and that it always will be.”

Along with that, though, Elbanna points to the 1985 introduction of branded Private Residences as one of the decade’s most impressive legacies. “It takes both courage and ingenuity to branch out and integrate a new business component like that,” he says. Starting with the first residential offering in Boston, “Four Seasons was a trailblazer in the evolution of branded residences, and now almost every new property has a residential component. This was the first step in taking a hospitality brand on a journey to become a lifestyle community.”

A year later, Four Seasons chose Texas as the place to go big with two new developments: a full-service spa and the addition of golf, both at Four Seasons Resort and Club Dallas at Las Colinas. That same year, Four Seasons launched its custom mattress. Every new innovation was centred around the Golden Rule, making a Four Seasons stay about a more complete guest experience and forever changing the expectation of luxury hospitality.

By the end of the decade, Four Seasons had grown to 10,000 employees, all focused on service. “We all truly beat with one heart,” Elbanna says. “We all care about each other both professionally and personally. It’s about delivering on both the guest and employee experience every day.”

In thinking about the brand’s future, Elbanna envisions Four Seasons inspiring “all facets of life,” he says. “Beyond hotels and resorts, we are already touching on life experiences from air to land, from sea to sky, from shopping to sporting. I believe this is only the beginning of our ability to make life richer by making space for people to connect to each other and to the world.”

Check back later this year to meet Four Seasons founder Isadore Sharp and to journey deeper into the story of Four Seasons through the decades.

90 Years of Excellence at Four Seasons Hotel George V, Paris

Among the many storybook sights in Paris – an architectural wonderland where even utilitarian traffic circles are postcard-ready landmarks – Four Seasons Hotel George V, Paris ranks high. A crown jewel in the Four Seasons portfolio, the Hotel has attracted the world’s glitterati since opening its doors in 1928. Honouring the 90th anniversary of this grande dame of the Champs-Élysées, we’ve put together a brief guide to its illustrious history – and summarized why it’s still the only place to stay in the City of Lights.

Heritage Highlights: A Brief History of the George V

When it opened at the height of the art deco period in 1928, the George V – its name a nod to the British monarchy – coddled guests with amenities that were unheard of at the time, including two bathrooms per suite (it was rare for any Parisian hotel to have an en-suite bath at all, much less two), a telephone with an outside line and dumbwaiters that delivered food straight from the kitchen to the room. By 1930, guests could charter flights to or from London, Madrid and Berlin on the Hotel’s three-seat Farman plane. But why would they ever leave? Designed by French architects Lefranc and Wybo with a sunlit inner courtyard, the Hotel feels like a royal residence where you’d want to stay awhile – one where a subterranean wine cellar, built 14 metres below ground in former stone quarries, holds some 50,000 carefully curated bottles.

No surprise, then, that some of the 20th century’s boldface names chose the George V as their home away from home in Paris. The Beatles wrote “I Feel Fine” in their suite at the George V, where a piano was installed just for them; their photographer, Harry Benson, captured them twisting and shouting during a pillow fight for some of the most famous images of the Fab Four ever made.

Even in the most romantic city on earth, the George V is so romantic that Elizabeth Taylor and Conrad Hilton chose the eighth-floor Penthouse Suite – with wraparound overlooks of the cityscape — for their honeymoon. The view, of course, includes the Eiffel Tower, which now sparkles by night every hour on the hour in an effervescent light show reminiscent of Champagne bubbles. “The George V is in the Golden Triangle of Paris, so it has always been in the middle of things – cinema, fashion,” says Roderick Levejac, Chef Concierge of Four Seasons Hotel George V, Paris. “We became a part of it. Yves Montand, the Beatles, Orson Welles . . . I could name a hundred more. They all knew the address.”


Spa pool at George V

A Splashy Spa

The just-renovated Spa at Four Seasons Hotel George V, Paris, reopening in June 2018, is a striking tribute to relaxation in style. Included in the revamp designed by the celebrated Pierre-Yves Rochon: a 90-square-metre (970-square-foot) fitness room, a new salon for your daily coiffure and a 17-metre-long pool – a rarity in Paris. Interiors will be lush with orchid arrangements by Jeff Leatham, the Hotel’s lauded Artistic Director, who has 12,000 flowers delivered direct from Amsterdam every week to adorn the George V.


Chefs at George V

Three Michelin-Starred Restaurants

One Michelin-starred restaurant distinguishes a hotel from the rest. Four Seasons Hotel George V, Paris, has three – each worthy of a trip to Paris. Le Cinq is the only restaurant in the city to have garnered three Michelin stars in 2016, 2017 and 2018; Chef Christian Le Squer’s menu changes regularly but may include such edible wizardry as roasted blue lobster with pistachio and creamy coral sauce, or truffle spaghetti with morel mushrooms and ham.

The Hotel’s other two mainstays shine with one Michelin star apiece: Mediterranean-style Le George – be sure to try the sea bass crudo with powdered balsamic vinegar – and the atrium-like L’Orangerie, an ideal setting for a brunch of champions. Under its glass dome, windows look out on the marble courtyard, as do guests dining on such dishes as smoked soft egg served with imperial caviar on a bed of watercress.


George V suite

Suites to Call Home

Each of the 244 guest rooms and suites at Four Seasons Hotel George V, Paris, combines fine French design traditions (gilding here, Louis XVI furniture there) with meticulous modern enhancements – 24-hour dining and dry-cleaning, even in-room bread toasting services. “We have renovated the Hotel since its opening, but, to me, nothing has changed,” Levejac says. “The George V has a real story. Throughout the years and changes, it remains one of the most well-known hotels of the whole world, and, of course, one of the very best too.”

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Your next adventure awaits.

floral art installation at Four Seasons Hotel George V Paris

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Storied Past: Four Seasons Hotel Hampshire

A short drive from London, Four Seasons Hotel Hampshire is a country getaway redolent of England’s romantic heritage and rich with a history that includes chapters as a private manor house, a seminary and a boarding school, as well as being host to one of England’s most beloved writers. We spoke to Margaux Pfeiffer, the Hotel’s Concierge Manager, to uncover fascinating tales of the property’s past and find out what to expect from a visit today.

Four Seasons Hotel Hampshire

Now and Then: Dive Into the Legendary Surf Club


In the late 1920s, business mogul Harvey Firestone sailed past Surfside, Florida, aboard his yacht, the Marybelle. Enchanted by this breathtaking stretch of golden beach and blue-green waters, Firestone – along with friends Carl Fisher and Irving Collins – immediately began dreaming about what it could become: a refuge for stars seeking to escape the limelight. On New Year’s Eve, 1930, the Surf Club was born.

Dynamic guests, including Winston Churchill, Elizabeth Taylor and Frank Sinatra, flocked to the legendary members-only club. Away from the flashbulbs of intrusive cameras, they enjoyed lively evenings of cocktails, couture and even black-tie boxing. During the day, they sunbathed in assured privacy beside its world-famous pools. Occasionally, they kayaked in them.

The pursuit of merriment went on for more than nine decades, but the Surf Club closed its doors in 2013. Four years later, Four Seasons Hotel at the Surf Club, Surfside, Florida, has brought Firestone’s idyllic refuge back to life.

Four Seasons Hotel at The Surf Club

This is a combination of a world-class developer, architect, designers and culinary talent. – J. Allen Smith, President and Chief Executive Officer, Four Seasons

Today, the original structure is the heart of the property. It contains Lido Restaurant and Champagne Bar, the Hotel lobby, a seating area and elevators to the guest rooms connected by the main corridor and ballroom, originally dubbed Peacock Alley. Three 12-storey towers surround the original structure, and house 77 luxury guest rooms and 119 Private Residences. For these, minimalist Joseph Dirand designed sleek and seductive interiors.

“From the moment I arrived here, I was captivated by the beauty and narrative of The Surf Club, and the opportunity to be part of a place so rare and inspiring,” says Daniela Trovato, the General Manager of the Hotel. She is keen to respect the strong heritage at the heart of The Surf Club, allowing its unique spirit to flourish through ownable new experiences while ensuring the quality of service The Surf Club and Four Seasons is known for.

Explore the Surf Club – then and now – through these photos.

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Enter a new era of glamour

Concierge