Saif Siddiqui

Four Seasons Tenure

• Since 2008                                                                                    
• First Four Seasons Assignment: Four Seasons Hotel Mumbai

Employment History

• Four Seasons Hotel Singapore, Singapore; Four Seasons Hotel Mumbai, India; Shangri-La Far Eastern, Taiwan; Four Seasons Hotel Kyoto, Japan; Four Seasons Hotel Singapore, Singapore; Four Seasons Resort Maldives at Landaa Giraavaru, Maldives; Four Seasons Hotel Mumbai, India

Education

• Bachelor of Science in Hospitality and Hotel Administration, Institute of Hotel Management, Goa, India

Birthplace

• Mumbai, India

Languages Spoken

• Marathi, Hindi, Urdu, English

Saif Siddiqui brings over 15 years with Four Seasons, his craft and leadership honed across iconic locations such as the Maldives, Kyoto and Singapore. Yet ironically, Saif’s career in hotels began with an unexpected turn, after he missed an aeronautical engineering exam. A friend’s chance remark about the lasting nature of the hospitality industry stayed with him, prompting him to pivot and enrol at the Institute of Hotel Management in Goa.

Quickly drawn to food and beverage, a passion sparked by his family’s bakery, he devoted himself to the study of its history and traditions. A banquets internship at a five-star hotel confirmed his calling: “The pace was relentless, but I loved it – the energy, the thrill of working as a team to pull off the impossible!”

Newly graduated, Saif landed his first job at Four Seasons Hotel Mumbai, with a warm handshake at his initial interview making a lasting impression – “it really set the tone for my Four Seasons journey, which has been defined by moments of authentic, human connection.” His next stop was Four Seasons Resort Maldives at Landaa Giraavaru, where he worked his way up from server to F&B Assistant Manager, gaining valuable experience across functions.

In 2015, he joined Four Seasons Hotel Singapore, stepping into bar and restaurant leadership roles in one of Asia’s most competitive culinary scenes. He also earned his sommelier certification at this time: “If I wanted to speak with authority about food and beverage, I had to understand it from every angle.” Next came a successful stint as Outlets Manager at Four Seasons Hotel Kyoto, where he upheld the brand’s exacting standards across the French restaurant, traditional tea house and room service.

In 2018, Saif joined another luxury hotel in Taiwan to expand his scope, managing multiple venues and mastering the financial side of operations. Before long, he returned to Four Seasons, first in Mumbai and then back to Singapore for landmark initiatives such as the launch of Nobu Restaurant and the introduction of plant-based menus.

Now, as Director of Food and Beverage, Saif oversees the Resort’s entire culinary portfolio, from heritage Indian cuisine at Café Nam Hai and French-Vietnamese fare at Lá Sen to in-villa dining and the Cooking Academy. During his tenure, he has spearheaded two milestones, which he also counts amongst his proudest personal achievements – the opening of Sol & Sao Bar, a day-to-night venue by the sea, and the pre-opening of NAYUU, the first omakase restaurant in central Vietnam.

What Saif values most, however, are the people he leads as well as those he welcomes. For his team, he draws on advice once given to him by a mentor – every individual carries a strength, and the role of a leader is to recognize and celebrate it.

With guests, he thrives on conversations and loves to see them savour a wine pairing or a suggested dish. “It gives me great joy when people fully experience and enjoy our vision,” he says, noting that his favourite part of the job is when seasoned travellers share their delight at the Resort’s culinary offerings – a true testament to the innovation and commitment of the F&B team.

Outside of work, Saif enjoys exploring new restaurants and bars with friends or diving into books and documentaries on cultural history. He continues to find joy in his lifelong passions of cricket, wine and travel.