{"id":152566,"date":"2019-01-04T15:25:34","date_gmt":"2019-01-04T20:25:34","guid":{"rendered":"https:\/\/www.fourseasons.com\/magazine\/?p=152566"},"modified":"2022-03-16T19:33:17","modified_gmt":"2022-03-16T23:33:17","slug":"the-vision-of-four-seasons","status":"publish","type":"post","link":"https:\/\/www.fourseasons.com\/magazine\/discover\/the-vision-of-four-seasons\/","title":{"rendered":"The Vision of Four Seasons"},"content":{"rendered":"
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In the past six decades, Four Seasons has grown from a single hotel to a global collection that spans land, sky and sea. Today\u2019s Four Seasons <\/span>is the product of an\u00a0<\/span>ongoing<\/span>\u00a0vision \u2013 one that focuses on the guest, first and foremost \u2013 and constant innovation. Previously, in this three-part series, we\u2019ve recapped the developments of\u00a0<\/span><\/span>the 2000s to the present<\/span><\/span><\/a>\u00a0and\u00a0<\/span><\/span>the 1980s and 1990s<\/span><\/span><\/a>. Here, we go back to the brand\u2019s 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.\u00a0\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n<\/p><\/div>\n<\/div>\n

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1970 to 1979: An Emphasis on Excellence<\/h2>\n<\/header>\n
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Despite his beginnings in construction and building, Isadore Sharp knew that luxury and quality weren\u2019t just about the materials \u2013 they were primarily about the guest experience.<\/span><\/i>\u00a0<\/span><\/p>\n

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\u2019s Hyde Park area. Initially, they were set on offering very basic accommodations as an alternative to the city\u2019s 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.<\/span>\u00a0<\/span><\/p>\n

\u201cFour Seasons has always pioneered in luxury hospitality, and the London opening \u2013 with the vision of being the best hotel in the city, as part of a globally recognized brand \u2013 was no different,\u201d says Michael Hagan, Head Concierge at the Hotel, which is now known as Four Seasons Hotel London at Park Lane. \u201cIt remains one of the flagship properties to this day.\u201d<\/span>\u00a0<\/span><\/p>\n

Hagan, who joined Four Seasons as a Concierge, has been in his current role for 11 years and still loves every minute of it: \u201cEvery day is wonderfully different, and we get to meet amazing guests and create unforgettable experiences for them,\u201d he says. \u201cI still get the same joy and satisfaction from this as I did when I first worked in the concierge team all those years ago.\u201d<\/span>\u00a0<\/span><\/p>\n<\/p><\/div>\n<\/div>\n

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Michael Hagan, Head Concierge, Four Seasons Hotel London at Park Lane:<\/b> \u201cEvery day is wonderfully different, and we get to meet amazing guests and create unforgettable experiences for them.\u201d<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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Francis Galiza, Guest Services Captain, Four Seasons Resort Oahu at Ko Olina:<\/b> \u201cI have met and worked with so many talented, welcoming and hard-working people, and it has motivated me to do my best to contribute to our culture of service.\u201d<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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Queeneth Fene, Executive Housekeeper, Four Seasons Hotel The Westcliff Johannesburg:<\/b> \u201cOne of the sincerest forms of respect is to listen to what another person has to say. The beauty of being a leader within Four Seasons is the dedication to the Golden Rule \u2013 treating others as we would want to be treated.\u201d<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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Martin Morelli, Executive Chef, Four Seasons Hotel Minneapolis:<\/b> \u201cI am excited to see Four Seasons continue to elevate standards and be the best in class. Four Seasons will always be an emblem of exemplary service.\u201d<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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Christina Estico, Assistant Food & Beverage Manager, ZEZ Restaurant, Four Seasons Resort Seychelles:<\/b> \u201cI find so much joy in sharing what my country has to offer and making guests feel comfortable. When guests come back and ask for me, I know we\u2019ve developed a connection that will stay in our hearts for a long time.\u201d<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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Ketut Swartini, Guest Experience Manager & Cultural Ambassador, Four Seasons Resort Bali at Jimbaran Bay:<\/b> \u201cI am very grateful to be part of the Four Seasons family. I feel so safe and cared for as an employee. I truly love what I do. I love taking guests to the temple or for artist workshops and seeing their eyes light up.\u201d<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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Jerome Arribas, Hotel Manager, Four Seasons Hotel One Dalton Street, Boston:<\/b> \u201cAfter working with Four Seasons for 17 years, in multiple countries and on multiple continents, I have experienced first-hand the power of the Golden Rule \u2013 of feeling the care and respect around you when you are settling into a new environment.\u201d<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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Mina Bayat, Chef Concierge, Four Seasons Hotel des Bergues Geneva:<\/b> \u201cI love to say that the internet is a great tool, but nothing can beat a Concierge\u2019s carnet d\u2019adresses. Our guests still need us to help them reserve their favourite table in a sold-out restaurant, buy the latest watch or simply make a birthday extraordinary.\u201d<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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Uncle Earl Kamakaonaona Regidor, Cultural Center Manager, Four Seasons Resort Hualalai:<\/b> \u201cMr. Sharp\u2019s dream is coming true \u2013 his vision to spread the Golden Rule through hospitality throughout the world. There are no words to describe how much I appreciate being part of this Four Seasons family for the past 26 years.\u201d<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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Noelia Roblero, Director of Events & Group Services, Four Seasons Hotel Minneapolis: <\/b>\u201cI have helped plan so many positive events and experiences throughout the years, and being able to relay those stories to new customers is extremely gratifying.\u201d<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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