Four Seasons Resort Koh Samui, Thailand
- 219 Moo 5, Angthong, Koh Samui, Surat Thani 84140, Thailand
Four Seasons Tenure
- Since 2008
- First Four Seasons Assignment: Four Seasons Hotel Firenze
- Four Seasons Hotel Hong Kong; Regent Singapore (formerly a Four Seasons hotel); Four Seasons Hotel Firenze; The Ritz Hotel, London
- IPSSART Hotel Management School, Italy
- Terni, Italy
- Italian, English, Spanish
Very early in his life, Alessandro Baccarelli knew that hospitality was his calling. “I was always curious about the life of a hotelier, especially in food and beverage,” he shares. The decision to graduate from a hotel management school was therefore very easy. As soon he finished military service, Alessandro moved to Australia to spruce up his English language while working as the chef de rang in one of the busiest restaurants in Coogee Beach, Sydney. “I have always been a ‘people’s person,’” smiles Alessandro. “I love to make people happy by creating memorable experiences.”
Blazing a trail in food and beverage, Alessandro’s career in luxury hospitality began at The Ritz Hotel, London. But it wasn’t long before he moved to his dream company – Four Seasons. “When I got an opportunity to join the team in Florence, it was too good to be true. Being in my home country and working with some of the finest talent in hospitality – I knew I was setting myself up for success!” he gushes.
At the end of a four-year tenure, Asia was calling and given Alessandro’s achievements, he was transferred to one of the busiest food and beverage operations in the region – Regent Singapore, which was managed by Four Seasons at the time. While there are many feathers in his cap, one of the most cherished is the successful launch of Manhattan Bar, which continues to shine as one of the top 10 hotel bars in the world. It was also during this tenure that he took on the reigns of a Director of Food and Beverage. “At that time I thought, ‘what could be better than this?’ Then Hong Kong came calling,” he shares. Having showcased his immense talent and capabilities, Alessandro was all set to move to a culinary destination like no other. Decorated with Michelin stars, every restaurant and bar at Four Seasons Hotel Hong Kong has a strong global reputation and sky-high expectations. Besides continuing to steer the food and beverage team to success, Alessandro has also been a key contributor to brand innovations and campaigns, including the Four Seasons Pop Down events in both Hong Kong and London. “It was a fantastic experience to work with leading Four Seasons culinary experts from all over the world to curate the Pop Down events,” he smiles.
After several years of matching pace with city life, Alessandro trades his formals for flip-flops and the calm of the island life. “I could not wish for a better location than Koh Samui,” he says, having taken on the role of Resort Manager at Four Seasons Resort Koh Samui. Thailand has always been one of Alessandro’s favourite holiday destinations, and he is stoked to be able to share these with guests, “Spoiling, surprising and smiling – the 3S that make my day!”