Four Seasons Hotel Bangkok at Chao Phraya River

Four Seasons Tenure

• Since 2016
• First Four Seasons Assignment: Assistant Director of Food and Beverage, Four Seasons Resort Maldives at Landaa Giraavaru

Employment History

• Four Seasons Astir Palace Hotel Athens; Four Seasons Resort Maldives at Landaa Giraavaru; Dorado Beach, A Ritz-Carlton Reserve, Puerto Rico; Sharq Village & Spa, Doha, Qatar; Marriot International, Copenhagen, Denmark; Hotel Nimb, Copenhagen

Education

• Bachelor of Science, Restaurant and Culinary Arts, Örebro University, Sweden

Birthplace

• Stockholm, Sweden

Languages Spoken

• Swedish, English, Danish

There are a lot of moving parts to the food and beverage scene at Four Seasons Hotel Bangkok at Chao Phraya River — and Michel Gunnar Eberhardt brings them all together to deliver award-winning gastronomy.

“The magic lies in the details. Yes, the food and drinks must be outstanding, but it goes beyond that. How you greet guests, what music you play, your ability to create customized moments — all of these are vital to creating an immersive, memorable journey,” he shares.

With a background of 15 years in luxury hotels, Michel brings a wealth of operational experience to support his team in bringing their creative vision to life across the Hotel’s seven outlets as well as banqueting. “A great dining experience can make someone’s day. It gives us great joy to turn an everyday meal into a forever memory for our guests,” he says, noting that this is made possible by the meticulous craftsmanship of Four Seasons chefs, mixologists, servers and storytellers.

Partnerships, both local and international, are also a priority. Guests can explore a wonderful curation of sustainable Thai teas and coffees, procured from personally vetted plantations, as well as enjoy pop-up events in partnership with various brands in Bangkok.

Growing up in Stockholm, Sweden, Michel forayed into global gastronomy thanks to his best friend’s parents, who ran an Indian restaurant and would often have him over for dinner: “I discovered what food could be! It was a revelation in my mouth and brain.” Inspired to start cooking at home, young Michel went on to work at Spanish and Greek restaurants before ultimately joining restaurant school. Here, he quickly realized the kitchen wasn’t really for him — “it wasn’t as romantic as I’d hoped!” — and pivoted to the service side, discovering he had a natural talent for the job.

Starting off at hotel bars in Copenhagen, Denmark, he pursued his passion across continents, honing his skills at five-star hotels in Doha and Puerto Rico. During his tenure in Puerto Rice, he spearheaded a grand epicurean weekend featuring culinary legends such as Anthony Bourdain, one of his proudest achievements to date.

In 2016, Four Seasons came calling, “a dream come true” for Michel. Joining the team at Four Seasons Resort Maldives at Landaa Giraavaru, he took charge of a vast food and beverage portfolio, including a luxury liveaboard catamaran and a private island. Most recently, he served as Director of Food and Beverage at Four Seasons in Athens, overseeing a team of more than 300 members.

The most important lesson he’s gleaned from working in such diverse cultures is to be humble and make a genuine effort to understand local context before implementing new ideas. Here in Bangkok, he regularly attends Thai language classes: “It’s a great way to demonstrate commitment and connect better with my team.”

When he is not working, Michel is happiest spending time with his family, especially outdoor activities such as swimming and football. He also trains in Muay Thai, the art of Thai kickboxing, and loves exploring music across different genres.