Author: Scott Masters Pierce

After Sunset:
Reasons to Stay Up Late

Posted on by Scott Masters Pierce
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GOLDEN TRIANGLE, THAILAND

“The Explorer’s Lodge is a sanctuary of relaxation amid the beautiful bamboo jungles of the Golden Triangle. Sunsets are best watched outdoors with a cocktail in hand as the evening mood settles over the lush tropical landscape. We offer guests the experience of soaking in the outdoors with a private poolside barbecue dinner, followed by a screening of the guests’ favourite movie under the stars. Staying up late at night has its benefits here, as the sky is lit up by a carpet of stars and guests can enjoy stargazing through a telescope from the lamplit veranda.”

—Tobias Emmer, Camp Manager, Four Seasons Tented Camp Golden Triangle

Four Seasons Tented Camp Golden Triangle

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Cairo

“Cairo is a treasure trove of historic and modern wonders – from the iconic 5,000-year-old pyramids and the century-old Khan El Khalili market to the magic moments of the nightlife scene. There is plenty to explore during daylight, but there’s more to do after the sun goes down, from experiencing a picture-perfect sunset on a traditional felucca ride or watching an authentic tanoura show in old Cairo to ending the night on a high note at the Cairo Opera House or Bullona restaurant. I like to spend evenings behind my counter in Bullona creating special moments for my guests with a drink and a genuine smile.”

—Armando Sammarruco, Mixologist at Bullona, Four Seasons Hotel Cairo at Nile Plaza

Four Seasons Hotel Cairo at Nile Plaza

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Bora Bora

“I always recommend that guests stay up late in Bora Bora to view the magical starlit skies. Somehow they’re just as impressive as the turquoise lagoon in the daytime. From countless shooting stars to seeing the Milky Way and the Southern Cross, it’s simply stunning. All the while, the gentle lapping of the water, and the outline of Mount Otemanu looms.”

—Brice Rolin, Pastry Chef, Four Seasons Resort Bora Bora

Four Seasons Resort Bora Bora

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Las Vegas

“Las Vegas’s nightlife has always been known for inventive restaurant concepts, buzzworthy shows and lively concerts. And while all of those are definite must-dos, the sundown experience at the top of my list is the Neon Museum. This open-air art installment showcases a vast collection of reclaimed neon signs that pay homage to the iconic lights of Vegas and the city’s rich history.”

—Marama Nengel, Concierge, Four Seasons Hotel Las Vegas

Four Seasons Hotel Las Vegas

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New York Downtown

“There’s a certain romance that appears after dark in New York City. The city reaches its truest form after hours and inspires fashion, love and adventure. Best experienced at night, our recently unveiled Empire Suite offers the ultimate New York City lifestyle experience. From the 24th floor, the suite offers unparalleled views across the city and is the perfect backdrop for an elegant dinner for eight. Be the star of your own party and revel through the night at the top of the world. You can catch up on your beauty sleep in the late morning.“

Tara Cruz, Senior Spa Director, Four Seasons Hotel New York Downtown

 

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Singapore

“Singapore does not sleep. Consider cycling at night around the world-famous Marina Bay Area on a guided tour, learning more about our heritage and history. Afterwards, satisfy late-night cravings with dim sum in Geylang or pratas in Little India.”

—Tham Tuck Wah, Guest Experience Manager, Four Seasons Hotel Singapore

Four Seasons Hotel Singapore

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Hawaii, Hualalai

“We are fortunate to have some of the darkest night skies on the island of Hawaii, and stargazing is always spectacular from all over the island. At Hualalai, our guests have the option of a stargazing experience with a cultural ambassador who not only understands the constellations but also can share how important navigation by the stars was to the ancient Hawaiian people.”

—Sebastian Hinch, Resort Manager, Four Seasons Resort Hualalai

Your Journey Begins Here

What will you discover under the night sky?

Overwater bungalows

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Making a Masterdish

Posted on by Scott Masters Pierce

Four Seasons chefs and mixologists rank among the best in the world – their combined 27 Michelin stars (at last count) stand as evidence of their passion and talent. But their commitment goes beyond striving to create dishes and drinks that wow with artistry and that outshine expectations. They also are dedicated to crafting a taste of place – culinary selections driven by local flavours and with deep connections to Four Seasons destinations. The result of their collective efforts: a full menu of Masterdishes worth travelling for.


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Dine on a Sustainable Catch

FOUR SEASONS HOTEL GEORGE V, PARIS
EXECUTIVE CHEF CHRISTIAN LE SQUER, LE CINQ
THE MASTERDISH: SEA BASS WITH BUTTERMILK CAVIAR

Executive Chef Christian Le Squer grew up surrounded by the sea: As a child in a small fishing village on the coast of Brittany, he collected shellfish, lobsters and crabs to sell for pocket money and helped out on his uncle’s fishing boat. Today, he’s been recognized with the most prestigious awards in the world of gourmet cuisine, including three Michelin stars. His success has only strengthened his passion for protecting the oceans. For his Masterdish, he sources the sea bass from small-scale fishing operations, replacing it with cod during the sea bass breeding season. The fish is lightly poached in frothed buttermilk and served with caviar – a simple yet elegant reminder of the beauty of nature’s bounty.


Sea Bass With Buttermilk and Caviar

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Start With Fiery Flavours

FOUR SEASONS HOTEL MEXICO CITY
HEAD BARTENDER FRANCISCO CALVO TAPIA, FIFTY MILS
THE MASTERDISH: FÉNIX COCKTAIL

The phoenix is a symbol of hope and immortality: The mythical Greek bird is reborn from fire, rising miraculously from the ashes to live again – a reminder, Head Bartender Francisco Calvo Tapia says, that each day is a fresh start as we climb out of bed. He was struck by similarities between the rising phoenix and Mexico’s Day of the Dead holiday, when the dead are “reborn” to visit the land of the living during the celebration. He combined the two with showstopping effect: The sweet, citrusy Fénix cocktail is placed on a platter with lavender alcohol foam and lit on fire.


Fénix Cocktail


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Rediscover Dim Sum

FOUR SEASONS HOTEL HONG KONG
EXECUTIVE CHEF CHAN YAN TAK, LUNG KING HEEN
THE MASTERDISH: PORK BUNS

Four Seasons Hotel Hong Kong has earned a reputation as a culinary destination; its chefs have been recognized with eight Michelin stars – the most Michelin stars to be found under one roof in the world. At the world’s first Chinese restaurant to receive three Michelin stars – now for 13 consecutive years – Lung King Heen Executive Chef Yan Tak observed the generations coming to dine. “I wanted to create something that amazes everyone,” he says. The result? A dim sum hybrid of barbecue in a pineapple bun (so named for its appearance) that’s true to Cantonese cuisine but adds a twist: The traditionally white and fluffy steamed pork bun is replaced with the firm and crispy pineapple bun – a classic Hong Kong pastry that doesn’t actually contain any fruit. The bun is baked at high heat, but the filling of char siu (barbecued pork) and pine nuts remains tender.


Pineapple Pork Buns


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Savour a Twist on Tradition

FOUR SEASONS HOTEL HANGZHOU AT WEST LAKE
EXECUTIVE CHINESE CHEF WANG YONG, JIN SHA
THE MASTERDISH: SHANGHAINESE BRAISED PORK

According to legend, during the Song dynasty there was a great poet and scholar who was forced to flee to Hangzhou after criticizing the emperor in the 1000s AD. During his exile, he helped beautify West Lake, building bridges and roads. To say thank you, locals gave him gifts of pork, which he simmered for hours until it was tender. At Jin Sha, Executive Chinese Chef Wang Yong serves a Shanghainese version of the dish: The pork belly is braised with abalone in sweet soy sauce. The main difference? “Sugar is an important ingredient in Shanghainese cuisine,” Yong says. “When cooked in the soy sauce and yellow wine, the fat in the pork breaks down to create a distinctive, succulent flavour and a texture that melts in your mouth.”


Shanghainese Braised Pork

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Indulge in an Iconic Dessert

FOUR SEASONS HOTEL BANGKOK AT CHAO PHRAYA RIVER
PASTRY CHEF THAWINEE METTATHAMMAKUL, BRASSERIE PALMIER
THE MASTERDISH: BANANA AND PASSION FRUIT OMELETTE NORVEGIENNE

The omelette norvegienne was first introduced in 1867 at the Exposition Universelle, the second world’s fair to be held in Paris. A pastry chef wanted to create a “scientific dessert” to explore the recently discovered low thermal conductivity of egg whites – the sweet treat’s eggy meringue exterior acts as an insulator, preventing heat from melting the ice cream interior. Pastry Chef Thawinee Mettathammakul wanted to give the classic dish a Thai twist using tropical fruits and a local rum. The end result? A light, refreshing balance of sweet meringue and tart passion fruit. One traditional touch remains, however: the dish is still flambéd at the table, accompanied by diners’ gasps of delight.


BANANA AND PASSION FRUIT OMELETTE NORVEGIENNE

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Sip on a Mocktail With a History

FOUR SEASONS HOTEL BAHRAIN BAY
RESIDENT MIXOLOGIST GREG MONTILLA, BAY VIEW
THE MASTERDISH: THE PEARL DYNASTY

Bahraini pearls are some of the finest in the world, renowned for their purity, brilliance and lustre. Famed French jeweller Jacques Cartier was so besotted with the gems that he frequently visited the Kingdom of Bahrain in search of the perfect specimens. Resident Mixologist Greg Montilla serves up this rich heritage in a cocktail glass: The Pearl Dynasty mocktail – an elegant blend of rice milk, lemon, pineapple, agave nectar and rosewater – is garnished with edible flowers and an oyster shell bearing a white chocolate pearl.


The Pearl Dynasty Cocktail

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Try an Umami Surprise

FOUR SEASONS HOTEL CHICAGO
CHEF JONATHON SAWYER, ADORN BAR & RESTAURANT
THE MASTERDISH: PEELED TOMATO TARLET

Chef Jonathon Sawyer says his Peeled Tomato Tartlet is a lot like Adorn Bar & Restaurant, the latest culinary concept at the newly reimagined Four Seasons Hotel Chicago. The tart – like Adorn – is classic yet creative, elegant yet approachable. Plus, Sawyer says, “everyone loves tomatoes.” It’s easy to see why: This dish looks and feels like a dessert but tastes like a savory salad. Locally grown tomatoes are charred by hand and carefully peeled, then marinated for a rich, umami flavour. Then they’re layered with leeks and blue cheese in a handcrafted pastry shell for a delicate, fresh finish.


PEELED TOMATO TARLET

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YOUR JOURNEY BEGINS HERE

Driven by taste: Where will you find your next Masterdish?

floral art installation at Four Seasons Hotel George V Paris

Seoul: Tastes of the City

Posted on by Scott Masters Pierce

Born in Harare, Zimbabwe, and raised in the U.K., Four Seasons Hotel Seoul Head Mixologist Keith Motsi has travelled extensively, collecting international experiences – which serve as inspirations for his concoctions.


Keith Motsi Closeup Drink

Photography by Jun Michael Park

Becoming an accomplished mixologist wasn’t his initial goal: “Like most young Brits, I wanted to have my own spare money to spend on frivolous things without anyone questioning those purchases,” he says. But in his first job, making cocktails at Jake’s Bar & Still Room in Leeds, he was convinced he’d found his calling. “I loved meeting and hosting people from all different walks of life.”


Keith Motsi From Beijing To Seoul

Photography courtesy Four Seasons Hotels and Resorts

Motsi says that the time he’s spent in cities around the globe – including London, where he served as head bartender at renowned members’ club Soho House & Co, and Beijing, where he helped open Equis, the glamorous social lounge once situated in Four Seasons Hotel Beijing – has provided fresh “plot lines” for drinks.

Keith Motsi’s Signature Cocktails

Ms Frida Cocktail at Charles H

Ms. Frida: Blanco tequila, grapefruit, lavender cordial, bergamot essence, tonic

Photography by Jun Michael Park

Cocktail 2

Astoria Old Fashioned: Irish whiskey, lavender honey, dry sherry, orange bitter

Photography by Jun Michael Park

Cocktail 3

Midnight Zombie: Caribbean aged rum, genever, calvados, passion fruit, cinnamon, lemon, dry sherry, absinthe

Photography by Jun Michael Park

Cocktail 4

Charles H. Martini: Gin or vodka, Italian dry vermouth, olive and lemon bitter

Photography by Jun Michael Park

“People love a good storyteller, and behind every good drink is an unforgettable story,” he says. “Curiosity and being able to step out of my comfort zone have helped me be receptive to creativity in all places.”

For the drinks he’s mixing at Charles H. bar in Four Seasons Hotel Seoul, the city’s vibrant markets have become his muses. “Namdaemun is an explosion of flavours,” he says. “And Gwangjang Market really gives you a feel of traditional Korea.”

Motsi’s imagination runs wild when it comes to recipes, but he still has a penchant for classic cocktails. “Everyone is looking for the perfect Instagrammable cocktail and forgetting the simple pleasures of enjoying delicious beverages,” he says.


Keith Making Ms Frida

Photography by Jun Michael Park

One of his favourites from the Charles H. menu is the signature drink, Ms. Frida, an homage to artist Frida Kahlo. It’s a combination of blanco tequila, clarified grapefruit juice, lavender cordial and bergamot essence – a nod to Kahlo’s favourite scent, Shalimar by Guerlain. “It looks simple,” Motsi says, “but the taste is sublime.”

SEOUL INSPIRATIONS

Motsi’s advice for getting to know the city is simple: “Commit to one area and simply explore.” Below, he shares a few of his favourite spots.


Namsan Park

Photography by Jun Michael Park

Namsan Mountain is 10 minutes by car from the Hotel and is my favourite spot to exercise, particularly in the spring and autumn; the gardens and walkways are full of stunning colours. The city has installed outdoor exercise equipment on the mountain for the public to use – the environment is full of great community spirit.


Gwangjang Market

Photography by Jun Michael Park

Gwangjang Market is a traditional food market in Korea. It is very interesting to watch the passion of the ajummas, or “aunts,” and how they try to make their customers feel like family. My favourite treats to buy here are the knife-cut noodles and gimbap, a sushi roll–like Korean dish made from cooked rice and vegetables that are rolled in gim, dried sheets of nori.

Leeum Museum

Photography courtesy Leeum Museum

I love the Leeum Museum, which showcases traditional art and also houses one of the finest collections of contemporary works in Korea. My favourite area is a small outdoor garden with various installations. You can feel the art, architecture and nature coming together perfectly.

Han River Park

Photography courtesy iStock / AaronChoi

When I have time, I enjoy taking a stroll around Yeoido Han River Park. It’s just 30 minutes away from the Hotel and, besides seasonal activities such as the Cherry Blossom Festival in spring and the World Fireworks Festival in autumn, it’s a great place year-round for picnics or a bit of Frisbee fun with friends.

Your Journey Begins Here

What will you sip and discover in Seoul?

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A Night With the Stars:
Glamping in Beverly Hills

Posted on by Scott Masters Pierce

Photographer Grant Legan is no stranger to camping. “I grew up in the Midwest,” he says. “It was just a part of life.” Now, as someone who splits his time between downtown Los Angeles and New York City, exploring the great wide open isn’t as feasible. But living in a bustling metropolis doesn’t mean you have to strike camp for good.

In the heart of Los Angeles, atop Beverly Wilshire, A Four Seasons Hotel, Grant took advantage of a one-of-a-kind glamping opportunity, an experience that can be enjoyed any time of year.


Glamping at Beverly Wilshire

After passing through a hidden entrance and ascending the wrought-iron and marble stairway, he reached the exclusive Veranda Suite, a private indoor-outdoor space that occupies an entire floor high above Rodeo Drive. The suite’s outdoor terrace – furnished with a heated 10-foot-tall (3-metre) tent equipped with a Four Seasons queen-size bed, a crystal chandelier, marble lamps, fur rugs and antique nightstands – proved to be the perfect backdrop for capturing a romantic evening between friends.

Around 5:00 pm, the city’s famous golden hour unfolded. “I was immediately struck by the light,” Grant says. “Seeing the skyline and the light change as the sun began to set was a really beautiful way to see LA. Watching the landscape shift was incredible.”

In addition to the setting sun, fire pits and bistro lights illuminated the 2,140-square-foot (199-square-metre) terrace. If the weather gets chilly, the staff can turn on heat lamps. “Sipping Champagne and catching up with my friends was quite nice during this time,” he says. “The tent was very cosy and intimate. Overall, it really played well with the light, the Hollywood Hills and the buildings in the distance.”


Dinner at Beverly Wilshire

Indoors, Grant found classic European décor with rich colour tones in an expansive living space, a king bed and crown moulding throughout. He then gravitated toward the balcony. “Looking out across the way made us feel like we were in Paris instead of Los Angeles,” he says. “That viewpoint really allowed us to lose ourselves in the moment and just be there. Even though we were indoors, the light still made everything feel warm.”

At 6:00 pm, dinner was served at a table on the terrace: a custom eight-course tasting menu prepared by Executive Chef Samir Roonwal and Executive Pastry Chef Chris Ford. “We created a menu that is predominantly cooked on charcoal or in a wood-fire oven to maintain a campfire ambience,” Roonwal says. “With smoke and flames licking nearly every dish, the taste profile stays more authentic.”

Grant and his friends sipped frozé and feasted on Osetra caviar; smoked tuna with burnt avocado crema and radishes; a soup of wild mushroom chanterelles fumé; squash ravioli and duck broth with foie gras; fire charred beets, beet chips and beet powder with pine croutons; lime granita; and charred Wagyu with mustard pickle and petit vegetables.


Glamping at Beverly Wilshire

The showstopper, however, was dessert. Chef Ford prepared a camping essential, s’mores – but with a luxurious twist. After roasting Valrhona chocolate in the oven to create a smoky ganache, he enrobed it with a Tahitian vanilla bean marshmallow and set both atop a shortbread cookie. He then placed a leaf of 24-karat gold on one side of each marshmallow, leaving the opposite side bare to be torched, producing the quintessential fire-roasted taste.

“Everyone knows a normal part of camping is making s’mores,” Grant says. “You just don’t anticipate that happening in the middle of a city. It gave us all the rustic feeling you want from camping.”


Glamping at Beverly Wilshire

After dinner was unhurriedly finished, Grant says everything was promptly cleared away so they could enjoy the entire Veranda Suite to themselves. “The timeline of everything – the lighting, pictures, food and wine pairings – was spectacular,” he says. For a final embellishment that lent itself to the mood, Grant pulled out a speaker on the outdoor terrace and put on Frank Sinatra.

Explore this and other Extraordinary Experiences by Four Seasons here.

All photography by Grant Legan


Glamping at Beverly Wilshire

Your Journey Begins Here

How will you enjoy a night among the stars?

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A Toronto Premiere: The First-Ever
Four Seasons Pop Down

Posted on by Scott Masters Pierce

The Toronto International Film Festival is known as the kickoff of the film industry’s awards season and has introduced countless movies that went on to earn global acclaim, including American Beauty, Slumdog Millionaire and The King’s Speech. But this year, the buzz was about a different kind of premiere: the first-ever Four Seasons Pop Down, a new global series of immersive experiences that will bring the brand’s legendary service to unexpected places.

Give our people a blank canvas, and they will create something truly extraordinary. – J. Allen Smith, President and CEO, Four Seasons Hotels and Resorts

Upon their arrival, visitors entered through an archway of draping orchids created by celebrity florist Jeff Leatham (Artistic Director, Four Seasons Hotel George V, Paris). Inside, they discovered an empty concrete retail space had become a downtown Toronto refuge blooming with lush floral installations and a floor-to-ceiling herb garden, assembled by the production team.

Witness the transformation here.

Four Seasons Pop Down
Photo courtesy of Sam Santos/Getty images

Gathering Crowd
Photo courtesy of Sam Santos/Getty Images

Café Boulud at Four Seasons Hotel Toronto
Photo courtesy of Sam Santos/Getty images

Guests were then spirited away with dramatic cocktails – Step into the Green, for example, literally set aflame a combination of gin, pine cone, manuka, honey and fresh herbs from the garden wall – by award-winning mixologists Mica Rousseau (Fifty Mils, Four Seasons Hotel Mexico City), Lorenzo Antinori (Charles H., Four Seasons Hotel Seoul) and Michal Maziarz (Rotunda, Four Seasons Hotel London at Tower Bridge).

Lorenzo Antinori (Charles H.) mixes a White Sand Gimlet, made with London dry gin, coconut oil, coconut water, pineapple cordial, clarified lime, absinthe and orchids.

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By the end of the night, more than 200 bottles of Dom Pérignon had been popped.

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Michal Maziarz (Rotunda) fuels the flames of a Step into the Green, a cocktail topped with a pine cone and herbs from the garden wall.

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Mixologists Mica Rousseau (Fifty Mils), Michal Maziarz (Rotunda) and Lorenzo Antinori (Charles H.)

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Lorenzo Antinori (Charles H.) serves up a Mediterranean Cliff Hanging, a cocktail made with olive oil vodka, elderflower, freshly cut herbs and Champagne brut.

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Mingle in the Jungle – Pisco, beetroot juice, pomegranate molasses, pineapple juice, cardamom leaf, Szechuan buttons and glitter, from Lorenzo Antinori (Charles H.) and Michael Maziarz (Rotunda).

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Joining everyone to show off our skills together really spoke to what Four Seasons is all about – the people. It showcased the power of Four Seasons to transform any space and any moment – large or small – into something unique and unforgettable. – Pastry Chef Chris Ford

With top Four Seasons chefs visiting from around the world, culinary treats showcased a range of global influences. Michelin-starred Chef Vito Mollica’s (Il Palagio, Four Seasons Hotel Firenze and La Veranda, Four Seasons Hotel Milano) star dish was smoked aubergine cream with tomato coulis and scampi, while Sylvain Assié (Café Boulud,
Four Seasons Hotel Toronto) provided an impressive spread of house-crafted charcuterie and cheeses.

The end of the culinary journey was a sweet send-off in the Cherry Blossom Dessert Forest. Guests plucked their choice of desserts – including chocolate orbs filled with rose and lychee mousse, by Joaquin Grimaldi (Elena, Four Seasons Hotel Buenos Aires), and freshly spun floral beehive cotton candy, by Chris Ford (THE Blvd, Beverly Wilshire, A Four Seasons Hotel) – from birdcages and other whimsical décor elements.

Pastry Chef Joaquin Grimaldi (Elena) making one of his favourite desserts: framboise crémeux with infused melon cylinders.

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Cheeses, courtesy of Cef de Cuisine Sylvain Assié (Café Boulud), lined tables at the first-ever Four Seasons Pop Down.

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Guests could not resist chocolate boxes filled with black forest and roti apricot.

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At the event, guests plucked desserts by Joaquin Grimaldi (Elena) from birdcages suspended beside a floor-to-ceiling cherry-blossom wall.

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Pastry Chef Chris Ford (Beverly Wilshire, A Four Seasons Hotel) prepares Apples in Thyme.

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The team from Café Boulud at Four Seasons Hotel Toronto

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Stay tuned for information about the next Four Seasons Pop Down.