Four Seasons Hotel Osaka

Four Seasons Tenure

• Since 2017
• First Four Seasons Assignment: Four Seasons Hotel Macao

Employment History

• Four Seasons Hotel Macao and The Grand Suites at Four Seasons, Macau; Sofitel Macau at Ponte 16, Macau; Mangrove Beach Corendon Curacao Resort, Curio by Hilton, Curacao; Royal Caribbean Cruise Lines

Education

• Diploma in Hotel and Event Management, Tio Business School, Netherlands

Birthplace

• Tenerife, Spain

Languages Spoken

• English, Spanish, Dutch

Bringing a keen perspective shaped by cruise lines, luxury hotels and all-suite properties around the world, Oscar Abril Bonthuis leads with a clear belief: exceptional hospitality is rooted in intuition, connection and personalisation.

“Be it a generous gesture or a thoughtful recommendation, it’s these special moments that take a dining experience from good to extraordinary,” says Oscar, whose expertise supports the team’s focus on anticipatory service, storytelling and crafted touches, creating an effortless guest journey that exceeds expectations in ways both subtle and unforgettable.

Born on the Spanish island of Tenerife, where daily life revolves around tourism, Oscar spent his early childhood immersed in the traditions of hospitality, sparking a passion that continued even after he moved to the Netherlands at age 10. After graduating with a degree in hotel and event management, he began his career at sea, where he held operational and guest-facing roles aboard a renowned cruise line, travelling extensively to destinations such as Hawaii, French Polynesia, New Zealand and Indonesia.

Returning to land in 2014, he committed himself to food and beverage, gaining experience across reputed hotels in Curacao and Macau before joining Four Seasons Hotel Macao, where he progressed from Restaurant Manager to Director of Food and Beverage. During his tenure, he played an instrumental role in the pre-opening of The Grand Suites, a prestigious all-suite property featuring butler programs and exemplary service standards. He also guided the innovation of multiple culinary concepts, including a Michelin-starred Chinese restaurant and an all-new ramen outlet – all while helming a large, diverse team in one of the world’s most competitive luxury markets.

Recognised for his operational rigour, strategic mindset and empowering leadership, Oscar has also contributed to several regional Four Seasons initiatives, including roles on the Four Seasons Advisory Board and as RevPlan F&B APAC Taskforce Champion in 2025.

In his current position, he leads the continuing evolution of the Hotel’s gastronomic portfolio, including authentic Cantonese cuisine with a modern flair at Jiang Nan Chun; cross-cultural omakase journeys at Sushi L’Abysse Yannick Alléno; and innovative Japanese cocktails and spirits at Bar Bota. With an emphasis on refining dining concepts and curating signature offerings, his efforts centre on elevating Four Seasons Hotel Osaka into one of Japan’s most compelling gastronomic destinations.

While Oscar’s vision is distinctly global, his approach is grounded in Osaka’s dynamic spirit. The result is a collection of dining experiences where international travellers and local guests alike feel instantly at home, enveloped by the warmth, care and generosity of the Four Seasons team.

Outside of work, Oscar is an avid rugby and tennis enthusiast. He also enjoys exploring the rich cultural and culinary landscape of Osaka in his leisure time. “There are few cities in the world where you can walk into an unassuming restaurant on any given night and feel almost certain you’ll have an incredible time,” he says. “Dining out in Osaka is all about connecting – with ingredients, craftsmanship, seasonality and the people around you. This is the spirit we hope to reflect throughout our culinary journeys.”