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January 18, 2018: Stay Warmer with Afternoon Tea Included in New Room Package at Four Seasons Hotel Baku


Experience an enchanting take on the classic afternoon tea at Four Seasons Hotel Baku. Executive Chef Talha Barkin and French Pastry Chef Tristan Tuaud invite guests to experience a fine British tradition: an afternoon tea ceremony that includes a mouthwatering selection of pastries and a glass of sparkling wine. Add local flavours with specially selected Azeri Teas.

Included in the Stay Warmer with Afternoon Tea package:

Afternoon Tea service at Piazza Lounge for up to two people, including one glass of sparkling wine per person and unlimited tea and coffee, once per stay Luxurious accommodations

This package is available from February 1 until March 31, 2018. Afternoon Tea inclusion is not transferable to future stays. Afternoon Tea is served between 3:00 and 6:00 pm at Piazza Lounge.







Four Seasons Hotel des Bergues Geneva owns and operates 122-room hotel that offers lodging, boarding, and hospitality services. Its amenities include conferences and banquet facilities, restaurants, a piano bar, a fitness club, and concierge service. The company was founded in 1834 and is based in Geneva, Switzerland. Four Seasons Hotel des Bergues Geneva operates as a subsidiary of Worldwide Hotel Investments.


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January 18: Four Seasons Hotel Shanghai Presents Handmade Traditional Chinese Rice Cakes to Celebrate the Year of Dog

In most of the regions in China, eating Chinese rice cakes during the Spring Festival is one of the most cherished traditions. The name for these rice cakes, nian gao, sounds similar with the word of meaning "better in the next year." It is not only a kind of festive food, but also brings good will and hopes for people for the coming year.

Four Seasons Hotel Shanghai has prepared handmade Chinese rice cakes for the 2018 Spring Festival.

Made at Si Ji Xuan, the Hotel's Chinese restaurant, the rice cakes are coconut flavoured and shaped as fish. In Chinese, the word for fish sounds the same of "rich."

"For the past decade, we have kept the tradition of making fully handmade rice cakes. Although it's not as fast as mass production, the healthiness and taste are the most unique elements of our rice cakes. These are also the main reasons that brings our guests back each year. We carefully select ingredients such as glutinous rice flour from Thailand, sugar from Korea and coconut milk from Hainan. There are no additives and anti-corrosion, and they are perfect for the family to enjoy during the Chinese New Year reunion," says Jack Zhang, head chef of Si Ji Xuan dim sum team.

Four Seasons Chinese Rice Cake gift boxes (with two rice cakes) are available now until February 15, 2018 priced at CNY 208 net.

Source: Company Website

January 16: "Masters of Wellness" Join Four Seasons Hotel Hong Kong with Launch of New Spa Series

From monthly guided full moon meditations to unique healing therapies, the Spa at Four Seasons Hotel Hong Kong has always led the way with groundbreaking concepts. In 2018 the Spa expands the horizons of health and beauty with the launch of "Masters of Wellness," a new series featuring some of the most forward thinking wellbeing experts working today. This on-going series of residencies will allow guests of Four Seasons to experience a wide range of innovative healers and therapies.

Shoshana Weinberg, Senior Director of Spa, believes that true beauty radiates from within. With Masters of Wellness, guests will have the opportunity to explore new frontiers of health, to find the inner peace from which true beauty flows.

Justin Andries: Look Up the Stars

Finding the golden balance of life is a continuous journey. With a portfolio of soul and astrology readings, spiritual intuitive Justin Andries is in house at the Spa from February 5 to 9, 2018 to help guests open new doors and achieve their maximum potential for the New Year. Justin has travelled extensively in Asia and South Africa, Australia and North America, experiencing different cultures, spiritual beliefs and ways of life. His intuitive way of weaving information together offers insightful tips on how to renew energy and purpose.

A 90 minute reading is priced at HKD 3,000, subject to ten percent service charge.

A Year of Masters

The Masters of Wellness series continues in March 2018 with Caroline Kremer, a leading practitioner of Bowen Therapy, a remedial hands-on technique designed to holistically address symptoms and sources of body pain, ideal for athletes or those recovering from lingering injuries.

April 2018 follows with the welcome of yoga gur, Siddhartha, who will lead a five day intensive yoga course.

The first half of the year wraps up with a residency from Richard Girolami who will offer guests of Four Seasons the chance to experience his Five Senses Therapy.

January 08: Four Seasons Resort and Residences Whistler Launches Decadent Sunday Brunch at SIDECUT

It's all well and good to spring back on the health track come January 1, letting the delicious memories of the holiday season feed the senses, but one shouldn't get carried away. Man, woman and child cannot thrive on carrots, kombucha and turmeric tonics alone. The good life is all about moderation, punctuated with high quality indulgences, well-fed gatherings, and carefully chosen ingredients and flavours. And wines. Of course great wines.

Picture this: A great Saturday on the slopes, a relaxing massage, dip in the hot tub, complimentary BC wine tasting, some cosy fireside reflection with loved ones in the outdoor courtyard, maybe a s'more or two, followed by a dreamy Four Seasons Signature Sleep experience. Vancouver and Squamish day-trippers can also take advantage of this hearty, social mid-day apres to refuel after a morning on the hill.

Rise and shine to celebrate with the new Sunday Brunch at Four Seasons Resort and Residences Whistler. Keep the bliss going with a late Sunday sleep in, walk though the village or fresh tracks on the mountain followed by a melt-in-your-mouth Sunday roast complete with Yorkshire pudding and gravy. Feed all the cravings, including dim sum favourites, smoked salmon bennies, charcuterie, seafood, soups and salads.

Save room for a delightful new donut feature that looks as good as it tastes, including donuts made while guests watch and the kid-coveted glacier cones.

Take full advance of the award-winning wine list with a great selection of glasses and bottles priced at 25 percent off during brunch. Curated by sommelier and wine educator Daniel Liddy the Resort's inviting wine list features more than 200 selections, focusing on quality boutique wines seldom found in Whistler from both Old World and New.

Sunday Brunch at SIDECUT begins Sunday, January 14, 2018 and continues weekly through the winter from 12:00 noon to 3:00 pm.

January 08: Four Seasons Hotel Toronto Appoints President of Les Clefs d'Or Canada Carolina Avaria to Chef Concierge

Four Seasons Hotel Toronto welcomes Carolina Avaria as its new Chef Concierge. As both President of Les Clefs d'Or Canada and global Director of Communications for Les Clefs d'Or, the professional organisation for the world's best hotel concierges, Avaria will continue to uphold the remarkable reputation held by the Chef Concierge role at the company's flagship hotel. Avaria is one of only five women who hold the position of President in Les Clef d'Or organisations in 45 countries around the world.

With a successful 18-year career as a stage manager prior to entering hospitality, Avaria has gone from producing theatre to producing meaningful memories for her guests. Soon after graduating from Ryerson University's hospitality program in 2000, she landed a position at the concierge desk of Renaissance Toronto Hotel at Skydome and the lobby has been her stage ever since.

"At Four Seasons, we strive to provide an exceptional experience for each one of our guests. With someone as impressive and inviting as Carolina at the helm of our esteemed Concierge department, I have no doubt we will continue to exceed expectations with every stay," says Konrad Gstrein, General Manager.

Prior to making the move to the iconic global hotel company, which Avaria considers the very best in hospitality, she led the concierge team at the InterContinental Hotel Yorkville, where she was recognised as Chef Concierge of the Year by InterContinental Hotels America.

Understanding the Yorkville neighbourhood where Four Seasons Hotel Toronto is also located will continue to be an asset in her new role; however as a leader with Les Clefs d'Or, her reach is global. She is able to contact any number of international partners and colleagues for even the most elusive reservation.

"We never say no. Instead, we try to find another option," Avaria says.

January 05: Four Seasons Hotel Bahrain Bay Invites Chinese New Year Revellers to Celebrate the Year of the Dog with Exquisite Wolfgang Puck Dining

Located on the 50th floor at Four Seasons Hotel Bahrain Bay, re/Asian Cuisine by Wolfgang Puck will ring in Chinese New Year with a one-night-only dining experience that will include an array of festive dishes honouring the Year of the Dog on February 16, 2018 from 7:00 until 11:00 pm.

The Exquisite Night Market in Celebration of the Year of the Dog

re/Asian Cuisine's Night Market will be enhanced with live cooking stations creating an authentic "live market" atmosphere in the restaurant elevated on the 50th floor.

Executive Chef Brian Becher has created a one-of-a-kind menu that begins with the appetite-whetting chicken and wagyu beef soup dumplings, followed by roasted whole duckling served with bao buns. The forever favourite lo mai yurn, sticky rice with local lamb and tangerine puree, will perfectly prepare palates for "The Five Blessings" representing the five blessings of the New Year - longevity, riches, peace, wisdom and virtue - including Szechuan chili lamb dumplings, venison buuz, king crab crystal chive dumplings, beef and prawn chiu chow and roasted root vegetable dumplings.

The several live-action stations will also showcase delicacies such as the aromatic roasted duckling; Chinese New Year dumplings; flat chive rabbit sausage; and longevity noodles among other festive dishes.

To put a sweet ending to the Chinese Night Market event, Pastry Chef Pierre Chambon prepared a tempting Chinese rolled ice-cream in green tea, chocolate and litchi flavours along with his sweet fruit dumplings filled with pear, tangerine and toasted sesame.

The entire evening on February 16 is priced at BHD 42 per person including beverages.

The Chinese New Year Tasting Menus

From February 17 to February 28, 2018, the restaurant will offer special five or seven course Chinese New Year tasting menus in lieu of regular tasting menus that include a generous dim sum plate with chiu chow, dan dan and XO shrimp dumplings, wagyu beef pot stickers, Hong Kong style black bass served with shitake mushrooms, filet of beef Sichuan au poivre with wok fried green beans on the side, and a mouthwatering dessert duo to mention a few of the carefully crafted festive menus.

The menus are priced at BHD 35 (five-course menu) and BHD 50 (seven-course menu).

January 05: Four Seasons Hotel London at Ten Trinity Square Celebrates First Anniversary

This January, Four Seasons Hotel London at Ten Trinity Square celebrates its first anniversary. Following a busy year - including the opening of La Dame de Pic London and the achievement of its first Michelin Star, the launch of Asian restaurant Mei Ume, The Spa at Four Seasons and the completion of the Hotel's Heritage Suites - the team is looking ahead to the New Year with more exciting news to come.

Experience a Taste of Michelin Star Dining at La Dame de Pic London

Beginning this month, early diners can enjoy an exclusive new menu at La Dame de Pic London. Offering select dishes not available on the a la carte menu, Taste of La Dame de Pic London will be available in the first section of the restaurant from 6:30 to 7:30 pm, Monday-Thursday. The Taste of La Dame de Pic London menu offers a cocktail on arrival, canape and an exclusive dish with wine pairing from the restaurant's knowledgeable sommeliers.

Learn a New Skill at Mei Ume

Demonstrating their expertise, the team at Mei Ume has launched a series of Sushi and Sake Masterclasses. Taking place on the final Saturday of every month, Sushi Chef Mun Seok Choi will demonstrate the intricate art of sushi-making, inviting guests behind the bar to try their hand at re-creating the dishes while award-winning Director of Wine Jan Konetzki and his team will be on hand to offer advice on the perfect wine or sake pairing to accompany each dish.

Indulge January Cravings with Afternoon Tea in the Rotunda

Rotunda's afternoon tea menu takes on 1920s iconography, with colourful pastries inspired by the lifestyle of The Bright Young Things. The menu includes ruby grapefruit cheesecake and chocolate and salted caramel pastries served alongside lychee and cognac scones and a selection of delicate sandwiches. Presented on an Art Deco-style stand, The Bright Young Things afternoon tea will be offered with a glass of Champagne or pairing with signature cocktails, accompanied by live piano music from 2:00 to 5:00 pm, Wednesday-Sunday.

January 04: Four Seasons Hotel Amman Appoints Thomas Krooswijk as Hotel Manager

Four Seasons Hotel Amman announces the appointment of Thomas Krooswijk as Hotel Manager, where he will take on the role of overseeing and managing the day-to-day operations at the property in Amman.

Prior to joining the team in Amman, Thomas was the Hotel Manager at Four Seasons Hotel Toronto since April 2015. However, his career with Four Seasons started back in 2001 in New York, and then he joined the team in Dublin for another three years. He left the company to experience other opportunities in the hospitality industry but rejoined the team back in 2012 at Beverly Wilshire, A Four Seasons Hotel as Director of Food and Beverage and was subsequently promoted to Hotel Manager and transferred to Toronto in the spring of 2015.

Commenting on his appointment, Thomas said, "Four Seasons Hotel Amman is going to have an exciting year with the renovation of our rooms and suites, and I am honoured to be a part of the team and a part of this important milestone. Our continued success as an iconic destination in Amman is to be able to create lasting memories for both our guests and employees."

Thomas is a worldly man. He was born in France and raised in Africa and the Middle East. To put things into perspective, Amman will be his 23rd city move; in addition to English, he is also fluent in French and can manage some German and Dutch.

Source: Company Website

January 04: The Spa at Four Seasons Hotel Los Angeles Launches The Surrender Massage, Created by Six of the Spa's Massage Therapists

The Spa at Four Seasons Hotel Los Angeles at Beverly Hills has introduced a new signature massage, The Surrender Massage, meant for guests to surrender completely into blissful relaxation. The Surrender Massage was created in a unique collaboration by six of the Spa's top massage therapists, utilising the team's most advanced, original and secret manual techniques, along with leading spa consultant Jean-Guy de Gabriac, using subtle techniques to unlock nervous tensions and powerful strokes to melt physical knots, such as acupressure points along the energy meridians, creative therapeutic Swedish movements, liberating trigger points, soothing stretching techniques and enrapturing crystal-infused oils.

"All too often, treatment protocols are dictated by product brands remotely, but this signature massage was birthed out of the expertise of our senior-level massage therapists, with the guidance of spa consultant Jean-Guy de Gabriac," says Michael Newcombe, General Manager of Four Seasons Hotel Los Angeles at Beverly Hills and head of the Global Spa and Wellness Task Force Team for Four Seasons Hotels and Resorts.

The Surrender Massage is meant to release deep tensions on the physical, emotional and mental levels. The treatment begins with long Swedish massage strokes using crystal-infused oils, and then gently incorporates stretching, and energy healing around acupressure points along the Chinese meridians. This signature massage can also be customised to include deep tissue massage, based on preference. Guests can select from one of four crystal-infused oils, each with different beneficial properties.

During this treatment, muscles are oxygenated by the cardiovascular system, with a nurturing sense of warmth, and toxins are flushed out through the lymphatic system, boosting the immune system and clarifying the skin.

January 03: Four Seasons Resort Oahu at Ko Olina Welcomes Hokulea; Partners with Polynesian Voyaging Society to Present Legendary Navigator Nainoa Thompson

Legendary navigator Nainoa Thompson first conceived the idea of Malama Honua, a worldwide voyage, in 1992. When Hō kū le'a returned to Hawaii last June, the open air, double hulled canoe had been at sea for three years and covered more than 40,000 nautical miles.

The voyage became a global mission, an example of how to care for island Earth, reclaiming a lost heritage and proving that Hawaiians could intentionally sail around the world.

Hokulea's solar panels power communications, enabling school children to track her every move and learn about other cultures and their oceanic legacies. One hundred and forty organisations in Hawaii and around the world support "The Promise to Children" - an initiative to explore, discover and navigate a sustainable future.

Since her return in June 2017, Hokulea's gratitude tour has taken her around the island. She rings in the New Year in Ko Olina, arriving at 10:00 am at Ko Olina Marina, signalling a new era focused on sustainability and ocean advocacy.

"We are thrilled to welcome Hokulea to Ko Olina and share this historic event in partnership with Ko Olina Resort and Four Seasons guests from around the world," says Sanjiv Hulugalle, General Manager at Four Seasons Resort Oahu at Ko Olina.

On Sunday, January 28, 2018, Four Seasons will present Nainoa Thompson in an on stage event titled Hokulea: Navigating a Sustainable Future followed by a panel discussion with Hokulea crew members. The event, presented in Four Seasons Ocean Ballroom, is open to all ages, with a suggested donation to the Polynesian Voyaging Society. Guests and community are warmly welcome to attend.

The public is also invited to join crew members at Stars Above Hawaii, an #FSWayfinders experience, at 8:00 pm the same evening, on Four Seasons Ocean Lawn.

An On-Stage Conversation with Nainoa Thompson: Hokulea: Navigating a Sustainable Future

Sunday, January 28, 2018, 4:00-5:30 pm Four Seasons Resort Oahu at Ko Olina, Ocean Ballroom

About Nainoa Thompson

Nainoa Thompson is the President of the Polynesian Voyaging Society and a master in the traditional Polynesian art of non-instrument navigating.


January 19: Celebrate Romance at Four Seasons Hotel Doha

Four Seasons Hotel Doha invites gets to celebrate Valentine's Day with an unforgettable collection of romantic experiences, guaranteed to make sparks fly. From bespoke culinary offerings to luxurious spa treatments, Four Seasons is the ultimate destination to indulge in a romance to remember, all in the name of love.

The couple-inspired Valentine's Day offerings include:

Elements - Elements of the Heart

Indulge in a romantic, five-course prix-fixe menu for QAR 495 for two at Elements. Inspired by the element of fire, the menu is guaranteed to ignite the senses. The first course includes salmon tataki with passion fruit ponzu; a second course of tom ka hed with mushroom soup and coconut cream; a third course of Taste of Elements to include wagyu beef satay, sweet peanut sauce, truffle tandoori chicken, mango chutney, shrimp dumpling, and plum sauce; a fourth course to share featuring grilled lamp chop, sauteed vegetable and cherry sauce, wok lobster, Thai vegetable curry; and for dessert, white chocolate coconut mousse or rhubard sorbet with fresh red berries. The menu includes a glass of pink sparkling wine or a sparking mocktail.

Il Teatro

This Valentine's Day, awaken the taste buds and be transported to Italy - one of the world's most romantic destinations, with a seductive five-course menu at Il Teatro.

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