{"id":150593,"date":"2018-08-04T13:41:52","date_gmt":"2018-08-04T17:41:52","guid":{"rendered":"https:\/\/www.fourseasons.com\/magazine\/?p=150593"},"modified":"2026-04-08T03:58:47","modified_gmt":"2026-04-08T07:58:47","slug":"the-heart-of-four-seasons","status":"publish","type":"post","link":"https:\/\/www.fourseasons.com\/magazine\/discover\/the-heart-of-four-seasons\/","title":{"rendered":"The Heart of Four Seasons"},"content":{"rendered":"\n
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For 60 years, Four Seasons has set the standard for service and hospitality, never wavering from its focus on prioritizing people \u2013 both guests and team members. In a three-part series, we\u2019re introducing you to 60 Four Seasons people who are sharing what they\u2019ve learned, what they love and what they\u2019re looking forward to. Our first story<\/a> explored the 2000s to the present; here, we\u2019ll look at the 1980s and 1990s, and how the innovation of those decades helped shape Four Seasons. In the next few months, we\u2019ll culminate with the brand\u2019s beginnings \u2013 and its founder, Isadore Sharp. We\u2019re proud and grateful to celebrate him and the people who continue to make his dream a reality.<\/p>\n

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1990 to 1999: Growing the Four Seasons Family<\/h2>\n<\/header>\n
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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.<\/em><\/p>\n

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<\/a> in 2019, as part of its pre-opening team. There\u2019s a reason she\u2019s been with Four Seasons for more than a quarter-century and a reason it feels like home: \u201cI love the fact I can be myself,\u201d she says. \u201cMy voice is being heard, and I love the culture of giving and getting feedback so I can improve myself.\u201d<\/p>\n

That same spirit \u2013 the perfect blend of comfort and exploration \u2013 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.<\/p>\n

People who had stayed with Four Seasons on business trips were ready spend their leisure trips with the brand, too. \u201cCorporate clients who love our exceptional service want to spend their holidays with Four Seasons too,\u201d Chan says, \u201cso it was important for us to develop more resort properties.\u201d<\/p>\n

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 \u2013 capturing the attention and devotion of scuba divers, and setting the scene for the later addition of Four Seasons Explorer<\/em><\/a>, a private cruising yacht that would introduce guests to even more of the Maldivian atolls\u2019 wonders. While Four Seasons had always offered luxury and ease, now it was beginning to offer true global adventure.<\/p>\n

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Betty Chan, Director of Marketing, Sales & Marketing, Four Seasons Hotel Bangkok at Chao Phraya River:<\/b> “One success of Four Seasons has been its ability to change with the times. The company continues to evolve and never stops growing.”<\/p>\n

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Alfredo Sanchez, General Manager, Terra Restaurant & Bar, Four Seasons Resort Rancho Encantado Santa Fe:<\/b> “As a certified tequila expert, I love to experience a local culture by tasting it. I love sharing Santa Fe\u2019s culture through storytelling and tasting, pairing and mixology experiences that are memorable and inspiring.”<\/p>\n

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Kendie Williams, Master Mixologist, Four Seasons Resort Nevis, West Indies:<\/b> “I never feel like I am at work because of the love I have for my job. Nevis is a small island yet produces a wide variety of natural ingredients. I love to cook and use those ingredients to make new flavour combinations. When I became a bartender at the Resort, I brought that with me and have created cocktails to highlight local products.”<\/p>\n

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Mali Carow, General Manager, Four Seasons Hotel New Orleans:<\/b> “I love getting to know our guests and developing a connection with them by sharing our stories. There\u2019s no better way to do this than over a drink or a meal, especially with return guests.”<\/p>\n

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Mark Anderson, Senior Catering Manager, Beverly Wilshire, Beverly Hills, A Four Seasons Hotel<\/small>:<\/b> “The celebrations I cherish most are landmark social events such as weddings and mitzvahs. I feel so lucky to be an intimate part of these key moments in a family\u2019s life.”<\/p>\n

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Peter Buday, Chief Concierge, Four Seasons Hotel Gresham Palace Budapest:<\/b> “No matter where we come from, we’re all looking for the feeling of being taken care of. It\u2019s amazing to work for a company that takes care of its employees so we can provide the same care for our guests. I became a concierge because I love exploring local businesses and trying new experiences so that I can share them with our guests.”<\/p>\n

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Thomas Carreras, General Manager, Four Seasons Hotel New York Downtown:<\/b> “Success comes from the repetition of doing the best we can, one day at the time, with the determination to not change that course. Attitude is key.”<\/p>\n

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Jorge Gonz\u00e1lez, Executive Chef, Four Seasons Resort Punta Mita: <\/b>“I enjoy sharing the local culture of cooking fresh fish \u2013 and the experience of the ocean \u2013 with our guests and the culinary team. The values that we live and work with as a team are important, and I believe the tourism industry can lead us towards a sustainable future.\u201d<\/p>\n

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Yusuke Aoki, Executive Pastry Chef, Four Seasons Hotel Tokyo at Otemachi:<\/b> “At Four Seasons, each of us has the opportunity to develop and pursue excellence. It\u2019s where I can dream, create and make it a reality. That speechless ‘wow’ look when guests take a bite of my desserts is absolutely priceless and worth every amount of energy.”<\/p>\n

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Farhana Nady, Tea Lounge Manager, Four Seasons Hotel Cairo at The First Residence:<\/b> “I look forward to creating memories with our guests and my colleagues. This Hotel has been a part of my life, and I will continue to grow here. We are a Four Seasons family, and I can\u2019t wait to see what the future holds.”<\/p>\n

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