From a childhood frequenting the restaurants of Italy’s Lake Como to a career that evolved from the kitchens of New York, Shanghai, Bangkok and Jakarta into food and beverage operations in Japan and Korea, Marco Riva has long been immersed in fine food and wine. Inspired by his father’s local produce business and Mamma Riva’s “five-star” feasts, Chef Riva set off across the globe to further his skills. Almost three decades later, his insider’s eye and commitment to craftsmanship saw him climb the culinary ladder at Four Seasons Hotel Tokyo at Otemachi from Executive Chef to Director of Food and Beverage – a role he embraces with his passion for erstwhile glamour at Four Seasons Hotel Seoul.

A master pâtissier and chocolatier, Executive Pastry Chef Jimmy Boulay’s curiosity for decadent desserts began in childhood at an exhibition of geometric artworks crafted from sugar. Transfixed by the delicate dance of cooking, art and science on display, he commenced his studies in pastry, chocolate and confectionery. Impressing even as a young graduate, his first role at world-famous luxury gastronomy company, Fauchon, was enough to entice him to learn more – and soon he was fully immersed in the vast scope of dessert artistry under some of the world’s most acclaimed culinary maestros.

Alyssa’s enthusiasm for hospitality began in Chicago when she worked at cocktail bar The Violet Hour. Recognizing the parallelism between her own spirit of exploration and the creative discoveries afforded by the world of mixology, she travelled the globe to hone her skills. From Taiwan to Norway, she delivered her unique vision to bars including Michelin-starred Alinea, Next, The Aviary and The Office. Nominated twice for Norway's Top Bartender and Best New Opening in Norway for Marlow by The Bartender’s Choice Awards, her award-winning talent finds its expression through tantalizing twists and fascinating flavour combinations at Four Seasons Hotel Seoul.