Four Seasons Resort Koh Samui, Thailand

Four Seasons Tenure

• Since 2024
• First Four Seasons Assignment: Four Seasons Resort Koh Samui

Employment History

• The Hoxton Charlottenburg, Berlin; The Hoxton Amsterdam, INK Hotel Amsterdam; Renaissance Hotel Amsterdam

 Education

• Hospitality Management at De Rooi Pannen in Eindhoven, The Netherlands

Birthplace

• Eindhoven, The Netherlands

Languages Spoken

• Dutch, English, German

Each time one tinkles the glass, they must value that cheer. “You need to make it a lasting memory,” says Thom Geerts. “When you add a colourful, relaxed vibe and a contemporary twist to a beverage, it must stir or shake one up with the first sip.” For Thom, the first hospitality memory is from school when he attended an open day and knew that this was going to be his career choice.

After completing his studies in hospitality management, he went straight behind the bar counter in Amsterdam, breaking the ice, learning the moves, mixing concoctions and serving them up with elan. Literally “mixed” into the world of bartending, the learning curve has been memorable as he picked the right ingredients, poured the right spirit, and presented the right touch. “It was a craving. I wanted to learn and keep exploring different cocktails and cultures,” mentions Thom. The thirst for newer opportunities brought him to Berlin where he was part of the team involved in the opening of a new hotel. What made Thom so successful with his bartending is his ability to listen. “My life at the bar counter is filled with the hum of the crowd. I pick the voices to understand their state of mind and offer them a drink to resonate with that.”

From lavender syrup to jalapeno brine, and mild gin with tonic or a heady LIIT, every mix and every positive reaction made Thom more graceful and confident. “A lot of thought and planning come into action when you stand behind the bar,” explains Thom. “We do not fear failure, but rather fear not trying!” It’s this drive that has brought him to Thailand and a new adventure with Four Seasons. “I wanted to get a real understanding of Thai culture. Four Seasons is indeed a place where you can let your personality shine through in your job,” insists Thom.

For Thom, when everybody supports each other, it helps bring the best out of one another. And no wonder, he is excited about the amazing line of cocktails and mocktails that he has so carefully crafted for every mood at the CoCorum and the Rum Vault so that “we can keep creating lasting moments for our guests.” Thom is eagerly waiting to list down his Tiki-inspired drinks that can take his customers on a dreamy tour through the Gulf of Thailand.

On the top of his agenda is sustainability and ensuring that his menus follow the same principles, “I always look at what we can do in the bar to eliminate single-use plastics,” Thom says, as he constantly rummages through food waste to adapt new ways of cocktail making. “A syrup from banana peels can also be used to make something nice and tasty,” he smiles.