Gianni Costa
General Manager
Four Seasons Tenure
- Since 2006
- First Four Seasons Assignment: Four Seasons Hotel Bangkok (formerly a Four Seasons hotel)
Employment History
- Four Seasons Hotel Hangzhou at West Lake, China; Four Seasons Resort Bali at Sayan, Indonesia; Regent Singapore (formerly a Four Seasons hotel), Singapore; Four Seasons Hotel Hong Kong, China; Four Seasons Hotel Damascus (formerly a Four Seasons hotel), Syria; Four Seasons Resort Nevis, St. Kitts and Nevis; Four Seasons Hotel Bangkok (formerly a Four Seasons hotel), Thailand
Education
- Diploma in Restaurant and Hotel Management, School of Hotel Management Belvoirpark Zürich HF, Switzerland
Birthplace
- St. Moritz, Switzerland
Languages Spoken
- German, Italian, English, French
A seasoned leader whose career has been shaped by iconic properties around the world, from Zurich and Hong Kong to Bali and Hangzhou, Gianni Costa brings to his role a rare combination of operational mastery, global perspective, and a passion for sense of place.
Born and raised in St. Moritz, a celebrated Swiss luxury destination, Gianni gained an early appreciation for the art of hospitality. Starting out in pastry, he worked at some of Switzerland’s finest hotels, including the Dolder Grand Hotel and Baur au Lac in Zurich, before his curiosity expanded beyond the kitchen, leading him to the prestigious School of Hotel Management Belvoirpark Zürich.
Gianni’s path with Four Seasons began in 2006 as Restaurant Manager of Biscotti at the former Four Seasons Hotel Bangkok. His dedication and talent rapidly propelled him through successive roles, including Assistant Director of Food and Beverage in Nevis and Damascus and Director of Food and Beverage in Hong Kong, where he successfully managed a vast, multiple-Michelin-starred culinary operation for four years – a testament to his meticulous standards and ability to lead teams of the highest calibre.
As Hotel Manager at Regent Singapore (formerly a Four Seasons Hotel), he oversaw the operation of one of the biggest hotels in the portfolio at the time, followed by a remarkable five-year tenure at Four Seasons Resort Bali at Sayan, where he spearheaded several initiatives to elevate both guest and employee experiences, contributing to the resort’s Forbes Five Star rating.
Next came a Four Seasons taskforce assignment in Mumbai, where he provided steady, assured guidance during a time of transition. Most recently, he served as General Manager at Four Seasons Hotel Hangzhou at West Lake, leading the boutique gem to notable success and historic-high employee engagement scores.
Now in Osaka, Gianni brings a fluency in luxury hospitality that spans cultures – while remaining firmly rooted in local context. “It’s an honour to lead such an exceptional property, where location, design and locally inspired offerings come together to express the true spirit of Osaka. My goal is to deepen that sense of place and continue crafting unforgettable moments of discovery, connection and inspiration for our guests,” he shares.
His vision guides the team in elevating guest journeys through strong local partnerships, personalised service and deeply immersive experiences. Along with overseeing the thoughtful evolution of GENSUI, the modern ryokan floor, he also brings renewed focus to the hotel’s standout dining concepts, including Sushi omakase reimagined with a subtle French influence, guided by the culinary vision of Yannick Alléno and authentic Cantonese dining at Jiang Nan Chun.
Known for his warm, supportive leadership, Gianni sees his role as that of an enabler, focused on drawing out individual strengths and creating an environment that empowers each team member to shine in what they do best.
“At its heart, hospitality is all about people and relationships. When a diverse team embraces this philosophy, united by the Golden Rule of Four Seasons – to treat others as you would like to be treated – that’s when the real magic happens,” he says.
Outside of work, Gianni loves spending quality time with family – his wife and two children – whose presence provides him the most rewarding form of recharge. He also enjoys exploring Osaka’s vibrant food scene, especially the hidden gems and small restaurants that bring to life the essence of Japan’s culinary capital.
