Randy Shimabuku
General Manager
Four Seasons Tenure
- Since 1988
- First Four Seasons Assignment: Assistant Director of Food and Beverage, Four Seasons Hotel Toronto
Employment History
- Four Seasons Resort Maldives at Kuda Huraa; Four Seasons Hotel Cairo at The First Residence; The Regent Kuala Lumpur (formerly a Four Seasons Hotel); Four Seasons Hotel Bangkok; Four Seasons Hotel Tokyo at Chinzan-so (formerly a Four Seasons hotel); Beverly Wilshire, A Four Seasons Hotel; Four Seasons Hotel Tokyo at Chinzan-so (formerly a Four Seasons hotel); Four Seasons Hotel Seattle; Four Seasons Hotel Toronto
Birthplace
- Honolulu, Hawaii, USA
Education
- Master of Professional Studies, Hotel Administration, Cornell University; Bachelor of Science, Transportation, Travel & Tourism, St. Louis University (Parks College), Missouri, United States
Languages Spoken
- English and Japanese
Part of the "Three Continents Club" – having worked across North America, Africa and Asia at nine properties in his 34 years-and-counting with Four Seasons – Randy Shimabuku’s credentials are impressive. His childhood dream was actually to be a commercial pilot like the cool PanAm captains he saw breezing through Honolulu Airport, and he qualified to fly small planes when he was 19. In reality, it wasn’t as much fun as he’d thought it would be; he opened the escape hatch and never looked back.
His journey with Four Seasons has taken him from Toronto to Tokyo, Beverly Hills to Kuala Lumpur, and to more than his share of crises including not one but two revolutions during his eight years as General Manager at Four Seasons Hotel Cairo at The First Residence. Most recently, he was the host-extraordinaire as General Manager of Four Seasons Resort Maldives at Kuda Huraa, where he oversaw major renovations and led the team to stellar results in guest service and employee satisfaction.
Yet the veteran hotelier approaches his role in Bali with the same humble nature with which he landed his first job as a pot washer, at 16-years-old. “Coming from Hawaii, the ‘island mentality’ is very deep in my DNA,” Randy says. “Being more aware of myself and open to learning as much as teaching, is the only way to truly maximize my exposure to everything a destination has to offer.”
Both foodies who love wine, Randy and his Japanese wife Atsuko are enjoying exploring traditional markets, the Jimbaran Fish Markets, and the vibrant dining scene of South Bali and Ubud.
“Bali is a unique island destination in that you can get completely off-the-grid in remote wilderness or secluded beaches one day, visit 9th century temples and incredible art galleries the next, and then head for the ‘city lights’ to discover innovative restaurant concepts and mingle with people from all over the world. Atsuko and I love the strong sense of community, and the beautiful balance between traditional village life and cosmopolitan lifestyle. I feel so lucky to be here in Bali,” he says.
