After a decade in Stockholm, Thomas Gynning arrived in Qatar ready for action as Director of Food & Beverage of Four Seasons Hotel Doha. “There are lots of things happening here now that make this a terrific job,” he says, noting the bustle of construction across the city, the expanded destination list of Qatar Airways, and the excitement that is already stirring for World Cup 2022. “We’re going to see short-term ups and downs because there are a lot of new hotels and restaurants opening right now. But long term we’ll benefit because Four Seasons brand service gives us a unique competitive edge.”

Gynning’s operation is under transformation as well, with a new Executive Chef, a new Chef de Cuisine for Il Teatro, and two new restaurants – a restyled Brasserie on the Beach and only the second Nobu in the Middle East – on course for the year ahead. “We’re redoing the entire dining concept with added energy and a personality reflective of the city,” he says, adding that getting close to the chefs and their staffs is among his highest priorities. “We spend a lot of time talking about food, which happens to be one of my favourite things.”

Gynning is also overseeing a “reinvention” of the catering operation, overhauling buffet menus and putting fresh new spins on table presentations to ensure the Hotel remains engaging to repeat clientele. In the end, though, Gynning believes that Four Seasons service standards carry the day. “We need to inspire groups with things that are new and interesting but we can’t lose sight of why people come to Four Seasons in the first place.”

Born in Stockholm and raised in a family “geared toward engineering,” Gynning fell into hospitality after flipping for the finer points of service and the melting pot culture of hotels. “Every day I’d meet someone travelling the world who had some custom or experience different from my own. It was so inspiring.” But for a two-year stint in the US, where he managed Marcus Samuelsson’s Aquavit in New York and Minneapolis, Gynning had spent his entire career in his hometown.

“Sweden doesn’t have much of a hospitality tradition,” he admits, noting that the country’s first true hotelier was a Frenchman who set a Southern European tradition that lasted for decades. “But in the last 15 years, I think Swedish hospitality has created a unique identity. If you’re going to be successful, you have to do something on your own.”

With new properties springing up all over town, Doha is similarly poised for a fresh identity as the Middle East’s go-to business destination. Challenges remain, of course – not least, for Gynning, sourcing Four Seasons grade supplies in a city with no farmers markets or much in the way of local supplies. Securing cheese for a restaurant promotion, for instance, came with its own set of trials, though Gynning happily reports being quite happy with the outcome. “You just have to be patient,” he says, adding, “Our new chefs bring a lot of good connections to the game.”

Assuming the role of F&B Director in Doha was a step back of sorts for Gynning, who spent the past five years at hotel manager of Stockholm’s leading address. No problem. “I’ve never for one second questioned my choice; Four Seasons has been a goal of mine for a long time.” Welcome aboard.