Four Seasons Hotel Suzhou

Four Seasons Tenure

• Since 2024
• First Four Seasons Assignment: Current

Employment History

• Jing Bar, The Temple House Chengdu; Sober Company, Shanghai

Birthplace

• Shanxi, China

Languages Spoken

• Chinese, English

William Zhang, who majored in business administration at university, entered the auction industry after graduation. The many auctions held in hotels each year made him interested in the standardized service of the hotel staff, and a small talk with the on-site staff after work gave him an initial understanding of catering service. What really changed his career trajectory was watching Kitchen King when he was in his career transition period, which sparked a stronger interest in the hotel industry. Later, he resolutely decided to join a hotel under Swire Group and embarked on his hotel career.

In 2014, Zhang joined The Temple House Chengdu to participate in its pre-opening and started bartending with the encouragement of his friends. At first, he was confused about the characteristics and combinations of various alcoholic beverages, but this confusion increasingly inspired him to keep trying and exploring. His spare time spent travelling in the mountains and rivers of Sichuan and Chongqing brought him a lot of inspiration, making him passionate about discovering the interesting collisions between local specialties and cocktails, which further stimulated his motivation to delve into cocktails. Later, he returned to Beijing to work and study at Hilltop Bar, and then went to work at Sober Company in Shanghai, which has been shortlisted for Asia's 50 Best Bars for several years.

"I really enjoy spending several days with myself to try different formulas and ratios each time in order to concoct a unique and original cocktail, and eventually it becomes a new favourite among guests," he says. During the process of communicating with guests, he also received many valuable suggestions and encouragement, which strengthened his determination to develop further in the field of bartending.

Before joining Four Seasons Hotel Suzhou, he had served as the chief bartender at The Temple House Chengdu for many years. During this period, he often found that while solving the taste requirements for one guest, he was satisfying the taste preferences for a group of people. Every interaction with guests became a source of inspiration for him. At Four Seasons, he not only brings more unprecedented tastes and stories to guests but also hopes to bring more honours to the team.