Four Seasons Hotel Seoul

Four Seasons Tenure

• First in 2010, now since 2013
• First Four Seasons Assignment: Food and Beverage Traineeship, Four Seasons Hotel Tokyo at Marunouchi

Employment History

• Four Seasons Hotel Tokyo at Otemachi; Four Seasons Hotel Cairo at Nile Plaza; Four Seasons Resort Oahu at Ko Olina; Four Seasons Resort Bali at Jimbaran Bay; The Peninsula Hotel, Tokyo; Four Seasons Hotel Tokyo at Marunouchi

Education

• Bachelor’s Degree, Business Administration in Hospitality Management, Glion Institute of Higher Education, Switzerland

Birthplace

• Tokyo, Japan

Languages Spoken

• Italian, Japanese, English

May 2024, a culinary date worth noting: the appointment of Tokyo-born, Milan-raised Emanuele Accame to the role of Director of Food and Beverage at Four Seasons Hotel Seoul.

With a cross-cultural mindset and experience across three continents, Emanuele is constantly inspired by the universal power of food to bring people together, relishing every connecting element within each restaurant that he oversees.

"Connection is the cornerstone of the culinary world," he explains. "Great food and beverage is not only about food or drink, it’s about the whole experience of togetherness; it’s all the senses – sounds, visuals, aromas, tastes, the high-touch service as well as, of course, the space. My job is to make all these elements work in harmony, to ensure we are not only serving up amazing plates of food but amazing experiences too."

Emanuele holds a Bachelor of Business Administration in Hospitality Management from Switzerland's prestigious Glion Institute. An internship at Four Seasons Hotel Tokyo at Marunouchi kickstarted his Four Seasons journey – a promising first chapter that led to a spot on the management training program at Four Seasons Resort Bali at Jimbaran Bay after his graduation in 2013.

Training complete, he joined the pre-opening team of the 371-room Four Seasons Resort Oahu at Ko Olina in Hawaii. From North America, he moved to manage Bullona Cairo, the sleek Mediterranean restaurant and bar at Four Seasons Hotel Nile Plaza in the Egyptian capital. From Africa, it was back to Asia – following his Japanese roots home to join the pre-opening team of Four Seasons Hotel Tokyo at Otemachi. His star qualities truly shone, heralding four promotions in three years, culminating in the role of Director of Food and Beverage in December 2022. During his nearly four years in Tokyo, the Hotel's VIRTU Bar was recognized as one of Asia's Top 50 Bars while est restaurant retained its one-star Michelin rating, two-glass Wine Spectator award, and three toques on the Gault Millau guide.

Transitioning from fast-paced Tokyo to multicultural Seoul – with responsibility for eight restaurants, bars and lounges, plus the seasonal Garden Terrace of Four Seasons Hotel Seoul – is no mean feat. But for an agile and innovative leader such as Emanuele, it's the epitome of exciting. Inspired by the cultural association of Korean food with warmth and communal spirit, he is eager to share the rich historical traditions and bubbling melting pot of creativity of his new central Gwanghwamun base.

“I am so lucky to be working in Seoul, let alone in the city's dynamic heart, surrounded by so many different types of cuisine," he says. "Being immersed in this amazing swirl of gourmet culture, the goal is to highlight each of our restaurants and bars as destinations within themselves for both local and international guests.”