Philipp Blaser

Philipp Blaser

Vice President Food & Beverage, Asia Pacific - Four Seasons Hotels and Resorts

Philipp joined Four Seasons Hotels and Resorts as the Vice President of Food and Beverage, Asia Pacific in 2017. He has oversight over the food and beverage discipline where he focuses on operations, strategic alignment, in addition to all food and beverage aspects of new properties as well as renovation projects.

As part of the Four Seasons core team developing a new global restaurant and bar strategy for the group, he has introduced global initiatives including enhancements in global operational guidelines, F&B design and talent management.

Four Seasons proudly holds 27 Michelin stars around the world of which 15 are in Asia Pacific. Two bars in the region, Charles H. at Four Seasons Hotel Seoul, and Bar Trigona at Four Seasons Hotel Kuala Lumpur made the hugely coveted list of 2020 World’s 50 Best Bars while Caprice Bar at Four Seasons Hotel Hong Kong made its debut on 2020 Asia’s 50 Best Bars within the first year it was reconceptualised, continuing a remarkable run of success for the group since the awards were launched.

When asked about the group’s secret sauce, Philipp remarks, ‘The secret to culinary success is working with passionate craftsmen and allowing them to excel to their full potential through mutual respect and encouraging them to be bold.’ To encourage younger talent within Four Seasons to come to the fore, he also pioneered an internal Master Chef and Bartender competition.

Philipp also champions sustainability in the group’s F&B programs across Asia Pacific. Four Seasons is the first hotel company on a region-wide basis to work with ecoSpirits, the world’s first low carbon, low-waste spirits distribution technology, significantly reducing packaging and glass waste from Four Seasons restaurants and bars within the region. Single use plastics have also been nearly eliminated from all restaurants, bars and in-room private bars in Asia Pacific.

He is currently spearheading a Four Seasons global project in nutrition and continues to dream up dining venues that possess individual characters and concepts to connect with local guests and new audiences.

Prior to joining Four Seasons, Philipp held multiple corporate and operational roles with Marriott International and Swire Hotels in Asia Pacific. He is a graduate of the  cole H teli re de Lausanne in Switzerland and is fluent in five languages: English, Cantonese, Mandarin, German, and French.

Food is truly a family affair for Philipp. He is a third-generation hotelier and his Father was the Executive Chef at The Regent in Hong Kong, formerly a Four Seasons Hotel. ‘Conversations at home were invariably about food, produce and restaurant concepts, always enjoyed over a glass of wine’, says Philipp. A passionate foodie, his personal travel is largely determined by curious searches for local specialties.