Back to Main

Four Seasons Hotel Baku, Azerbaijan

  • 1 Neftchilar Avenue, AZ1095 Baku, Azerbaijan, Azerbaijan
BKU_1751_aspect4x5

Valerio Andrisani

Director of Food & Beverage
"Hospitality, to me, is about creating joy through genuine human connection. By listening with intention, observing the smallest details and anticipating unspoken needs, we create moments that guests remember long after they leave. We focus on what we can shape with care, and for everything else, we trust our experience, intuition and the values that guide us. That is where authentic hospitality truly begins."

 

Four Seasons Tenure

  • Since 2009
  • First Four Seasons Assignment: Sous Chef at Four Seasons Hotel Prague

 Employment History

  • Four Seasons Hotel Casablanca;  San Domenico Palace, Taormina, A Four Seasons Hotel; Four Seasons Hotel Lion Palace St. Petersburg (formerly a Four Seasons hotel); Four Seasons Hotel Prague

 Education

  • Master’s in Food & Beverage Management, Cornell University, USA;  Diploma in Hospitality and Food & Beverage Management, I.P.S.A.R. Institute, Italy

Birthplace

  • Matera, Italy

 Languages Spoken

  • English, Italian, Spanish, Russian, French

For Valerio, hospitality has always been about bringing people together. Growing up in Matera, Italy, some of his earliest memories revolve around family meals, where food became a language of generosity, connection and celebration. Those moments sparked a lifelong fascination with creating experiences that make people feel genuinely welcome, a philosophy that continues to shape his approach to hospitality today.

That passion has taken him across Europe and North Africa, building more than two decades of experience in some of the world's most celebrated luxury hotels. After studying Hospitality and Food & Beverage Management in Italy, Valerio joined Four Seasons Hotel Prague in 2009, where he refined his culinary expertise at the Michelin-starred Allegro Restaurant.

"It was where I truly discovered what luxury hospitality means," he reflects. "Every detail mattered, but it was always the people, our guests and our teams, that made the experience unforgettable."

His Four Seasons journey continued with the pre-opening of Four Seasons Hotel Lion Palace St. Petersburg (formerly a Four Seasons hotel), where he progressed from Restaurant Chef to Executive Chef & Restaurant Director before becoming Director of Food & Beverage. He later joined the pre-opening team of San Domenico Palace, Taormina, A Four Seasons Hotel, before leading the food and beverage division at Four Seasons Hotel Casablanca.

Drawn by Azerbaijan's culinary traditions, warm hospitality and the city's blend of history, UNESCO World Heritage Sites and contemporary energy, Valerio joined Four Seasons Hotel Baku in late 2025. Today, he oversees the hotel's operations and experiences, working closely with his team to create thoughtful moments that celebrate both international excellence and local culture at the heart of Baku.

Ask Valerio what defines exceptional hospitality, and his answer is simple.

"It's about making people feel cared for in a way that feels natural," he says. "When you truly listen, notice the smallest details and empower your team to do the same, every interaction becomes an opportunity to create a lasting memory."

Four Seasons Hotels and Resorts,
1165 Leslie Street, Toronto, Ontario
M3C 2K8, Canada