Four Seasons Hotel Suzhou

Four Seasons Tenure 

• Since 2018
• First Four Seasons Assignment: Four Seasons Hotel Tianjin

Employment History 

• Four Seasons Hotel Tianjin; The Ritz-Carlton Tianjin; Grand Hyatt Hangzhou

Birthplace 

• Hebei, China

Languages Spoken 

• English, Chinese

Felix Liu began his pastry career within the luxury hotel sector, developing a strong technical foundation prior to joining Four Seasons. He gained early experience at The Ritz-Carlton Tianjin, where he refined his skills in pastry craftsmanship and aesthetic presentation.

He joined Four Seasons Hotel Tianjin in 2018, where he spent five years overseeing daily pastry operations, product development and team collaboration. His responsibilities ranged from classic French pastry techniques to locally inspired creations, as well as custom banquet desserts and daily guest offerings. This period deepened his understanding of Four Seasons’ commitment to quality, consistency and service excellence.

Felix later joined the pre-opening team at Four Seasons Hotel Suzhou, where he has been based for over two years. He played a key role in establishing the pastry kitchen, developing menus and training team members. In addition, he completed task force assignments at Four Seasons Hotel Kuala Lumpur and Four Seasons Hotel Hangzhou at West Lake, gaining exposure to varied management approaches and regional ingredients. Further professional development included training at Four Seasons Hotel Bangkok, with a focus on international team leadership and continued innovation in pastry.

As Pastry Sous Chef, Felix balances classical technique with creative interpretation, drawing inspiration from seasonal ingredients and local culture. His approach is characterised by attention to detail, collaboration and mentorship, supporting both team development and a consistently high standard of pastry offerings.