Four Seasons Hotel Osaka

Four Seasons Tenure

• Since 2024
• First Four Seasons Assignment: Current

Employment History

• Aberdeen Marina Club, Hong Kong; InterContinental, Hong Kong; Mandarin Oriental, Jakarta, Indonesia; The Ritz-Carlton, Vienna, Austria; The Ritz-Carlton, Beijing Financial Street, China; The Charles Hotel (Rocco Forte Collection), Munich, Germany; Jumeirah Mina A’Salam, Dubai, UAE; The Ritz-Carlton, Berlin, Germany; Hyatt Regency, Cologne, Germany; MV Astor Cruises; The Ritz-Carlton, Wolfsburg, Germany

Education

• Hotel Management Apprenticeship, Parkhotel “Am Schaenzchen”, Andernach, Germany

Birthplace

• Koblenz, Germany

Languages Spoken

• German, English

“There is something incredibly fulfilling about sitting down with your team at the end of service and saying, ‘we did it!’ The adrenaline, the teamwork, the sense of accomplishment - it’s like a sport,” says Sebastian Gassen, sharing the motivation at the heart of his long career in food and beverages.

For more than 20 years, Sebastian has honed his craft in acclaimed restaurants and luxury hotels across seven countries, not to mention a cruise liner along the way. Now, he brings an exciting global sensibility to Osaka’s vibrant gastronomic landscape. Envisioning Four Seasons Hotel Osaka as a go-to dining destination for both overseas travellers and local residents, Sebastian and his team open the door to myriad immersive dining and drinking experiences.

“We want our international guests to experience the spirit of Osaka, not only through its exceptional cuisine but also through its culture and energy, both of which are reflected through our offerings. The local community will also find plenty to explore at this social hub, from bold new flavours to modern Japanese rituals,” he explains.

Taking charge of the Hotel’s extensive culinary operations, Sebastian oversees six outlets alongside In-Room Dining and banqueting. He supports each team in bringing their distinct dining concept to life: authentic Cantonese fare at Jiang Nan Chun; exemplary sushi journeys at Sushi O; French bistro classics at Jardin; and handcrafted baked treats at Farine. At Bar Bota, he guides the delivery of dynamic drinking experiences that meld Osaka’s crafts heritage with a global sensibility, while at CHA, his expertise helps unveil a discovery of fine Japanese teas.

Along with epicurean excellence, warm and engaging service receives top billing under Sebastian: “In true Four Seasons style, we are redefining the idea of fine dining. We want our guests to enjoy superb flavours and craftsmanship in a relaxed and fun setting, made even more memorable through interactive moments and personalized touches.”

Growing up in Koblenz, Germany, Sebastian stumbled into his professional passion quite by chance, when he began an apprenticeship at a local family-run hotel. What followed was a rigorous three-year education across all areas of restaurant operations, providing vital lessons in speed and efficiency that hold him in good stead even today.

Joining a five-star hotel as barkeeper in 2000, Sebastian was catapulted into the big leagues — where he has flourished ever since, from the UAE and China to Austria and Indonesia. Climbing the ladder rapidly from service to management, he stepped into the role of assistant food and beverage director at a luxury hotel in Beijing, followed by a promotion to food and beverage director with the same brand in Vienna.

During his career, Sebastian has been part of multiple preopening teams, including high-end hotels in Berlin, Moscow, Shanghai and Hong Kong. As food and beverage director at a premier hotel in Hong Kong, he oversaw the relaunch of two Michelin star restaurants and led his team through several challenges, ranging from political upheaval to the pandemic. Most recently, he served as director of operations at an exclusive private club in Hong Kong.

Sebastian’s leadership is informed by a deep appreciation for cultural context. “Just because something is right from your perspective doesn’t mean it is right for everyone. Respecting the place where you work and the people you work with is key,” he says.

Indeed, connecting with the local community is a priority for the Hotel’s food and beverage department, through relevant round-the-year programming as well as close partnerships with Japanese farmers, beverage masters and craftspeople.

When he is not at work, Sebastian is happiest spending time with his family, hiking, bicycling or simply heading to the closest park to soak up the great outdoors. Here in Osaka, he is also enthusiastically working his way through the city’s astounding array of food and drinks — “there is just so much to discover!”