Four Seasons Hotel Tokyo at Marunouchi

Four Seasons Tenure

• Since 2014
• First Four Seasons Assignment: Four Seasons Hotel Beijing

Employment History

• Four Seasons Hotel Hong Kong; Four Seasons Hotel Guangzhou; Four Seasons Hotel Beijing; Kempinski Hotel, Shenyang, China; Kempinski Hotel Khan Palace, Ulaanbaatar, Mongolia; Hotel Eden Roc, Ascona, Switzerland; Hotel Giardino, Ascona, Switzerland; Mandarin Oriental, Hong Kong, China; Victoria-Jungfrau Grand Hotel & Spa, Interlaken, Switzerland; Hotel Giardino, Ascona, Switzerland; Mönch’s Posthotel, Bad Herrenalb, Germany

Education

• Bachelor’s Degree in Hospitality Management from University of Cooperative Education, Ravensburg, Germany; Higher Diploma in Hotel and Restaurant Management from University Centre Cesar Ritz, Brig, Switzerland

Birthplace

• Horb am Neckar, Germany

Languages Spoken

• German, English, Italian

A seasoned hotelier with 25 years of experience under his belt, Jens Wycisk has no doubt about what makes hospitality truly exceptional: the people. “Strong, trusting relationships create strong, happy teams, which in turn deliver extraordinary experiences for guests,” he says, adding that it was Four Seasons’ Golden Rule — “treat others as you want to be treated” — that most attracted him to the brand.

Originally from Germany, Jens grew up in the famed Black Forest region of the country, where he was surrounded by the traditions of hospitality from a young age. Helping out at his father’s restaurant, he enjoyed meeting people from around the world and playing a part in creating memorable moments for them — a passion that eventually drew him to a career in hotels.

After completing a higher diploma in Hotel and Tourism Management from the renowned University Cesar Ritz in Switzerland, followed by a degree in Hospitality Management from the University of Cooperative Education in Germany, Jens embarked on a professional adventure that has taken him to no less than seven countries and three continents.

Starting out as a restaurant specialist at Mönch’s Posthotel (a former Relais & Châteaux hotel in Germany), Jens worked his way up the ladder across lauded properties in Europe before becoming General Manager of Hotel Eden Roc in Ascona, Switzerland. He then struck out for brand-new horizons, taking on the role of General Manager at a luxury hotel in Ulaanbaatar, Mongolia, followed by a game-changing move to Shenyang, China.

In 2014, Jens’ dream of working with Four Seasons became a reality, when he took the opportunity to join Four Seasons Hotel Beijing as Director of Food & Beverage. At Guangzhou, his tenure was a star-studded one, with the property garnering a Michelin star the same year the guide debuted in the city. Most recently, he served as Hotel Manager at Four Seasons Hotel Hong Kong, where he played an integral role in the renovation project while also ensuring the hotel and restaurants continued to achieve best-in-class accolades such as Forbes 5 stars, Michelin ratings and Asia’s 50 Best awards.

Coming from a strong Food & Beverage background, Jens views gastronomy as the soul of a hotel — an approach that makes him uniquely suited to helm an acclaimed dining destination like Four Seasons Hotel Tokyo at Marunouchi. His daily mission is to infuse the hotel with “personality, energy and efficiency”, working with his team to further elevate this boutique gem’s key strengths: heartfelt service, personalized experiences, and a legendary attention to detail.

What does he love most about his job? “Every day is different. There are so many moving parts in a hotel. Some days are all about restaurants, other days I spend in the lobby, while yet others are spent dealing with the nitty-gritty of engineering. As a General Manager, you need to know a little bit about everything in order to best support each division.”

As a leader, Jens most values humility — “don’t ever think you know it all!” — and openness to new ideas — “what you learned 10 years ago may not be relevant anymore”. Each experience, he strongly feels, should be approached as a learning opportunity, regardless of age and seniority.

With a career spanning widely varied destinations, he is also a passionate advocate of getting out of one’s comfort zone. “It can be difficult to take on new challenges, especially if you’re settled and comfortable, but it has always enriched my life in ways I couldn’t have imagined,” he says.

When he is not at work, Jens enjoys spending time with his wife and three children. With a taste for exploring local cuisine, the family loves to track down little ramen shops and hidden sushi-ya around the city. Also an avid cyclist, Jens can be found pedalling his way around Tokyo every morning and on weekend; “cycling to the top of Mount Fuji is on my bucket list.”