Michael Chase

Four Seasons Tenure

• Since 1998
• First Four Seasons Assignment: Front Desk Agent, Four Seasons Hotel Washington, DC

Employment History

• The Chase Collection, Rockville, Maryland; family import business

Education

• Bachelor of Science, Marketing, Kogod School of Business, American University, Washington, DC

Birthplace

• New York, New York, USA

Languages Spoken

• English

“We move mountains and makes dreams look effortless.” That’s Michael Chase on the magic he creates with his team as Chef Concierge of Four Seasons Hotel Washington, DC. Promoted to the post in 2022, Chase brought more than two decades of onsite experience pursing fulfilment for guests, whatever their requests. “What I love more than anything here is that no two days are the same. We go down every avenue to deliver.”

No two of Chase’s team members are the same, either. Gathered at the Concierge Desk in the Lobby, surrounded by artworks and contemporary decor, each brings their own flare, contacts, sources and strategies, and they’re not shy about sharing. The respect they hold for one another is a foundation of their service, he says. “We’re all constantly learning and we never hesitate to assist. It’s what the Concierge community is all about.”

Chase is particularly well practiced at the art of arrangement, putting together outings for guests including private museum visits before and after hours, great seats for performances, otherwise impossible restaurant reservations, and tours of monuments and government buildings – though apparently the White House can be difficult. “We have contacts through all the branches of the government, and we use every resource there is.”

Connecting with those contacts is only part of the transaction, as everyone who does anything for the Hotel receives a genuine reply. “Most importantly, I tell them if I can ever help them out, please let me know,” he says. “We’re indebted to the vendors and merchants in our community who help us make our guests happy. We exist for their benefit, not the other way around.”

That community reaches far beyond the Nation’s Capital. Like everyone on the team, Chase is part of Les Clefs d’Or – literally, “keys of gold” – a professional organization for the cream of hotel concierges around the world. “It’s just like in The Grand Budapest Hotel – we really do have a book,” he says of the contact details maintained for Les Clefs d’Or members who are ready to aid him as he is them. “It’s amazing to know there is always someone knowledgeable out there who is willing do us a favour.”

A native New Yorker who learned the values of hard work and good connections from diligent parents, Chase got started on the DC hospitality scene in the 1980s while studying marketing at American University and getting to know the political party circuit.

In 1998, he found his way to Four Seasons, starting at the Front Desk. In less than a year, he moved to Concierge. “I didn’t want to be in management at the time: There were too many important things to do,” he says with a laugh, recalling his role as “fun and exciting. We’re basically spending other people’s money. I’d grown up New York, so I was used to seeing celebrities and comfortable communicating with everyone.”

Did anyone stand out? “Those who have done something with their lives to make things better have always made the biggest impression on me.”

Chase has made an impression on the Nation’s Capital as well. He is a proud part of the LGTBQ communities of both the city and the Hotel, which flies a Pride flag during Pride month every June. He has been frequently profiled by local media and was named Best Hotel Concierge by Washington City Paper in 2022. He helps raise money for Four Seasons annual Race to Beat Cancer.

He is also a ready font of recommendations, drawing from experience for advice on everything from the iconic tourist souvenir – “a sweatshirt from Georgetown University” – to a cool architectural site to explore well off the tourist track – “the Glenstone Museum, with its seamless integration of art, architecture, and nature” – to the best spot to see Washington’s movers and shakers wheel and deal – “That’s easy: Right here for breakfast at Seasons.”

The concierge business has transformed during Chase’s decades at the Hotel. Influenced by the pace of technology and the reach of smart phones, guests now want things “faster and faster,” which can leave less time for a concierge to formulate options. The key difference is when a smart phone falls flat at, say, booking a restaurant reservation, the Concierge Desk will persist.

“People come to us ready to enjoy themselves, and we make sure they do,” he says, noting that he and his colleagues will “go right up the chain of contacts” to ensure guests get the experiences they desire. If a restaurant employee tells us there are no tables, we’ll speak to the owner. Whatever it takes.”