Four Seasons Hotel Seoul

Four Seasons Tenure

• Since 2024
• First Four Seasons Assignment: Current

Employment History

• The Maybourne Beverly Hills, Los Angeles, USA; The Peninsula Hotel, Beijing, China; Sha Tin Clubhouse , The Hong Kong Jockey Club, Sha Tin, Hong Kong; The Repulse Bay, Hong Kong; Madam Sixty Ate, Woolly Pig Concepts, Hong Kong; Sayad, Emirates Palace, Abu Dhabi, United Arab Emirates; The Cliff, Sofitel Singapore Sentosa Resort & Spa, Singapore; Napa Wine Bar and Kitchen, Shanghai, China; Quay Restaurant, Sydney, Australia; Tschifflik Restaurant, Landschloss Fasanerie Romantik Hotel, Zweibrucken, Germany; Private Chef; Restaurant Gordon Ramsay, London, England; Canoe Restaurant, Toronto, Canada; Il Fornello Restaurant, Toronto, Canada; Oliver’s Steakhouse, Toronto, Canada

Education

• Culinary Arts Diploma, Sault College of Applied Arts; Executive Leadership Program, Cornell University

Birthplace

• Toronto, Canada

Languages Spoken

• English, French, German

Four Seasons Hotel Seoul further strengthens its reputation as one of Korea’s top dining destinations with the appointment of award-winning culinary talent Shaun Anthony as the luxury Hotel’s Executive Chef.

Throughout his career, Canadian-born Chef Anthony has shaped the cuisine at Michelin-starred restaurants, five-star hotels and private clubs across North America, Europe, Australia, the Middle East and Asia. Along the way, he has earned numerous accolades, including Time Out’s 2010 Restaurant Chef of the Year, alongside industry acclaim and Michelin distinctions. His resumé includes senior roles in such celebrated venues as London’s three-Michelin-starred Restaurant Gordon Ramsay, the one-Michelin starred Tschifflik restaurant in the Landschloss Fasanerie in Germany, and Michelin-starred French fine-dining restaurant Jing at The Peninsula Beijing.

Renowned for his exquisite attention to detail and creative flair, Anthony draws from a rich culinary heritage, hailing from a line of chefs on his father’s side, as well as butchers, bakers and restaurateurs on his mother’s side. His singular gastronomy celebrates the land, the seasons and fresh local ingredients, offering imaginative interpretations of classic dishes that evoke sensory and nostalgic food memories. Rooted in a deep connection to nature, each creation is crafted with simplicity, respect and an unwavering commitment to quality.

In line with Anthony’s culinary style, Four Seasons Hotel Seoul cuisine is renowned for showcasing the region’s fine produce, culture and authentic gastronomic traditions through flavourful and innovative dishes. The Hotel has nine dining outlets, ranging from classic Cantonese to international cuisine, including the award-winning Yu Yuan, which held a one-Michelin-star rating from 2017 to 2021, and the Best of Award of Excellence from Wine Spectator since 2023.

Fluent in English, French and German, Anthony is deeply committed to mentorship and fostering growth within his teams, inspired by the dedication and camaraderie of high-performing kitchens.

His vision for the Hotel focuses on building strong partnerships with local producers, implementing innovative sustainability practices, and enhancing guest experiences through personalized service, all while delivering a strong sense of value for money in its dining outlets. This focus is set to play a pivotal role in ensuring Four Seasons Seoul remains a leader in the ultra-luxury market across the Asia Pacific region.

“I’m honoured to head the outstanding culinary team at Four Seasons Hotel Seoul,” says Anthony. “The property sets the global standard for hospitality, and I have always hoped to join the Four Seasons family. I’m dedicated to fostering a kitchen culture of collaboration, curiosity and creativity, allowing us to innovate and make refinements to the Hotel’s extraordinary existing legacy.”