Four Seasons Tenure
- Since 2018
- First Four Seasons Assignment: Director of Food and Beverage, Four Seasons Resort Dubai at Jumeirah Beach
- Four Seasons Hotel Dubai International Financial Centre; Four Seasons Resort Dubai at Jumeirah Beach; The Ritz-Carlton Osaka; Bulgari Resort Bali; The Ritz-Carlton Shanghai; St. Regis Bangkok; St. Pancras Renaissance Hotel London; The Hoxton, Shoreditch, London
- BA (Hons) International Hospitality and Tourism Management, Bournemouth University; Advanced Certificate Level 3 Wines and Spirits, Wine and Spirit Education Trust
- São Paulo, Brazil
- Portuguese, Italian, English
Passionate about people, Renan Astolpho’s aim is to positively impact the journeys of those he crosses paths with. A service centric hotelier, Astolpho’s inspiration stems from family traditions and most influentially from his father. “Food was and is always at the centre of family gatherings in my home. For my family, enjoying a meal with the warmth of loved ones around the table is a ritual that is deeply appreciated because of all the love and heart that goes into it. I enjoy being a part of the process and whether that’s washing dishes or setting the table, the memory of these childhood days sparks a light in my heart,” he says. It’s this spark that motivates Astolpho to provide unparalleled service to guests by “anticipating their needs and exceeding their expectations.”
As an individual who believes that it is crucial to work hard for what you want, his most important life lessons were received from his father who taught him to be disciplined. “When I wanted to buy something, I was assigned chores so I could earn it, but these developed a bond with my father that is sacred to me. The coffee in the morning, family meals on the dining table, Dad’s cooking, and Mom’s heart-warming conversations ignited my interest in the hospitality and service industry,” says Astolpho. Growing up in a house where friends and family were always gathering, Astolpho’s inspiration was nurtured at home.
The beginning of his career saw him working in restaurants, a place where his understanding of hospitality shifted. He went on to study for his qualifications before embarking on a cultural journey around the world that has only just begun. “Today, I know I will know more in the next 10 years and as I look back, I will remember how young and ambitious I was.”
The following years saw Astolpho polishing his skills to prepare for his first managerial role in 2007, where he was a manager at The Hoxton Grill London. He continued to expand his knowledge of the industry and hone his skills, which were recognized with his appointment to assistant food and beverage manager at St. Pancras Renaissance Hotel in 2011. His 10 years in London saw him perfect his English, kick start his career and most importantly, meet his wife. With a love for travel in common, one night, Astolpho came home and proposed a move to the Far East, which was inspired by conversations with his friends and mentors. As a natural enthusiast for his chosen craft, Astolpho journeyed into Asia in 2012, where he worked as an outlet manager at The St. Regis Hotel & Residences Bangkok, Thailand. “Every time you move, you become more prepared for the next destination, the next challenge.” The following year, opportunity came calling again, and he relocated to The Ritz-Carlton Shanghai in the same capacity – a year later he was promoted to director of restaurants.
In 2015, Astolpho took up his first of many senior positions when he moved to Bulgari Resort Bali as director of food and beverage and spent two years refining his passion and immersing in nature. “In Bali I learned that we take things for granted very often. When you’re closer to nature, you start pinching yourself, I certainly was, watching these breath-taking sunsets every evening.” His Asian adventure later took him to Japan, as director of food and beverage at Ritz-Carlton Osaka, where he spent a year and a half leading the largest food and beverage operation in the Ritz-Carlton portfolio. During his time at the helm, Renan was responsible for a significant increase in revenue, profitability and for refining the overall guest experience. “Osaka is another place close to my heart because anything you want; you’ll get it in its best version there. The quality of food, beverages, and service were fascinating. I feel grateful to have been able to adopt these expectations during my time there.”
In September 2018, Astolpho joined Four Seasons Resort Dubai at Jumeirah Beach, in the capacity of Director of Food and Beverage, where he helped shape and solidify the dining offering and elevate the guest experience. After two years spent on the glamorous shores of Jumeirah, Astolpho made his move over to the sister property of Four Seasons Hotel Dubai International Financial Centre, where he was appointed Hotel Manager. Re-opening a Hotel in the heart of the city was nothing shy of a challenge but Astolpho gave his all and was rewarded with the promotion of several of his team’s members. “The best gift for a leader is to see their team grow and develop, and this lies at the core of Four Seasons commitment to its employees.”
Two years later, the next adventure called but this time a little closer to the heart. Astolpho’s time in Bali and connection to nature left him wanting more so he made his way to the Seychelles where he is now responsible for one of the most iconic resorts in the country, Four Seasons Resort Seychelles, as General Manager. Shaped like an amphitheatre, the Resort offers luxuriously appointed treetop villas, suites and residences that face the Indian Ocean, award-winning Le Syel Spa, and culinary experiences including four restaurants and two bars. “Everywhere you go in the Resort you’ll hear the sound of the waves and see the most spectacular views. Of course, it helps to have one of the best beaches on the island.”