Alastair McAlpine

Four Seasons Tenure

• Since 1996
• First Four Seasons Assignment: The Regent Hong Kong (formerly a Four Seasons hotel)

Employment History

• Four Seasons Resorts Lanai, Hawaii; Four Seasons Hotel Hangzhou at West Lake, China; Four Seasons Resort Langkawi, Malaysia; Four Seasons Resort Seychelles; Four Seasons Resort Maldives at Kuda Huraa; Four Seasons Resorts Lanai, Hawaii; The Pierre Hotel, New York, USA (formerly a Four Seasons hotel); Four Seasons Hotel Washington, DC, USA; Four Seasons Hotel Tokyo at Chinzan-so (formerly a Four Seasons hotel), Japan; Four Seasons Resort Maldives at Kuda Huraa; The Regent Hong Kong (formerly a Four Seasons hotel); Hotel Nassauer Hof Wiesbaden, Germany; Gleneagles Hotel, Scotland

Education

• Honours Bachelor’s Degree in Hotel and Catering Management, Scottish Hotel School at the University of Strathclyde, Glasgow, Scotland

Birthplace

• Belfast, Northern Ireland

Languages Spoken

• English, German

Seasoned hotelier Alastair McAlpine brings more than 30 years of luxury hospitality experience to his role as General Manager of Four Seasons Hotel Osaka. As a veteran of the Four Seasons brand, Alastair has worked with several of its iconic resorts and city hotels, from Maldives and Seychelles to New York and Hong Kong. Most recently, he served as General Manager of Four Seasons Resort Lanai and Sensei Lanai, A Four Seasons Resort, both located on the island of Lanai in Hawaii.

Originally from Northern Ireland, Alastair graduated in hotel management from the Scottish Hotel School at Strathclyde University, then started his career as a trainee sommelier at a local luxury hotel. In 1996, he joined Four Seasons as a management trainee, rising up the ranks from Assistant Director to Director of Food and Beverage across premier locations such as Hong Kong, Maldives, Tokyo, Washington, DC and New York.

In 2005, he was appointed Resort Manager at Four Seasons Resorts Lanai, where he spearheaded the opening of both properties on the island after a comprehensive rebrand under the Four Seasons flag. His exemplary performance made waves, soon propelling him into the leadership league: in 2008, he was brought on as General Manager at Four Seasons Resort Maldives at Kuda Huraa.

Alastair went on to hold General Manager positions in Seychelles, Langkawi and Hangzhou — where he successfully took on the challenge of hosting G20 delegations in a top-security setting — before making the move back to Lanai.

Now in Osaka, Alastair is thrilled to introduce Four Seasons in a fast-emerging market. “The Hotel is poised to become Osaka’s premier luxury lifestyle destination. Our goal is to showcase city’s treasures for visitors while simultaneously offering the best in global hospitality to local residents.”

The Hotel is home to 175 meticulously designed accommodations framed by sky-high views, including a dedicated Japanese-style floor with tatami rooms and suites. Drawing on his extensive food and beverage experience, Alastair is also leading the charge to establish Four Seasons Hotel Osaka as the city’s go-to gastronomic hub, with six distinctive food and beverage venues on offer.

Even after more than three decades in the business, the shine of hospitality hasn’t dulled one bit for this passionate hotelier, for whom nothing quite matches the joy of a simple thank you from an appreciative guest.

When it comes to leadership, Alastair chooses to put his trust in people, working hard to create both autonomy and accountability within his team: “For the magic to happen, all the moving parts of a hotel must be in sync. Each person has to do their bit, each step has to work.”

Having worked in such diverse cultural settings, what is the most important lesson he has learned? “That talking or telling is not communicating. When you move somewhere new, you have to adapt to their communication style, whether through phrases, numbers, gestures or social conventions. Learn whatever is needed to get things done.”

Living once again in Japan after a hiatus of 23 years, Alastair is delighted to be back in the land of “detail and simplicity.” His long-standing love affair with Japanese food began during his first stint in Tokyo at a tiny robatayaki restaurant, where he sampled “the greatest onion ever — a feat unmatched by most Michelin chefs!”

During his leisure time, he can be found exploring the famed culinary culture of Osaka, as well its historical gems. Osaka Castle is a regular haunt for this history buff, who has a keen interest in the Edo period. Plus, he’s always up for a round of golf or a visit to the onsen.