In a challenging year for the global hospitality industry, Four Seasons restaurant teams reaffirm their commitment to the highest standards of cuisine and service.
With three of Michelin’s most prominent guides unveiled in January, the exceptional restaurants of Four Seasons are embracing a new year and a renewed commitment to excellence. Sparkling under 27 Michelin stars across 19 restaurants, Four Seasons maintains the most Michelin Stars of any single luxury hospitality brand.
“There’s no question that the past year has brought unprecedented challenges to the culinary world and the broader hospitality industry – but through these difficult times, we grow stronger and adapt to deliver on our commitment to quality and excellence,” says Christian Clerc, President, Global Operations.
“Our Chefs and culinary teams around the world are continually evolving in order to find creative ways to offer our guests the best possible dining experiences. This year’s Michelin Guides reflect the passionate spirit, innovation and resilience that prevails throughout our kitchens and dining rooms worldwide.”
From chefs and kitchen teams to sommeliers and mixologists, Four Seasons employees have found new and creative ways to offer Michelin-starred experiences, whether on site, to go, or even in the comfort of one’s own home.
(Photo Courtesy: Four Seasons/Four Seasons Mexico City)
For example, on New Year’s Eve, Parisians had the opportunity to dine on a multi-course menu prepared by the chefs of Le Cinq, paired with wines from the legendary cellar of Four Seasons Hotel George V, Paris. In Hong Kong, Chef Chan Yan Tak’s famous puddings from Lung King Heen are available for takeout to celebrate the Lunar New Year, and Florentines can enjoy a romantic dinner for two from Il Palagio* for Valentine’s Day, with surprise touches to create a memorable evening at home.
Elsewhere around the world, Four Seasons restaurants are offering myriad options for takeout and delivery, off-site catering, and everyday enjoyment at home or on the go. Whether taking out or dining in, guests can take comfort that the enhanced Four Seasons global health and safety program, Lead With Care, is implemented at every step of the guest and employee journey.
In fall 2020, Michelin stars were awarded to Mio and Cai Yi Xuan (Chef Li Qiang) at Four Seasons Hotel Beijing; Yu Yuan (Chef Ko Kwok Fai) at Four Seasons Hotel Seoul; Il Palagio (Chef Vito Mollica) at Four Seasons Hotel Firenze; Sushi Wakon at Four Seasons Hotel Kyoto; and Yu Yue Heen (Chef Mai Zhi Xiong) at Four Seasons Hotel Guangzhou.
Il Lago (Chef Massimiliano Sena) at Four Seasons Hotel des Bergues Geneva currently holds one star, with the 2021 Guide for the region expected soon. The Michelin Guide announced earlier in 2020 that the California and Singapore Guides would be delayed; at Beverly Wilshire, A Four Seasons Hotel (Chef Hilary Henderson) and Jiang-Nan Chun* (Chef Albert Au) at Four Seasons Hotel Singapore each have one Michelin star.
Source: Four Seasons Hotels and Resorts via PR Newswire