Toronto, Canada, 2018-Mar-13 — /Travel PR News/ — Four Seasons Hotel Toronto welcomes Stephen Wancha as its new Hotel Manager. Formerly with six other Four Seasons properties, most recently Four Seasons Hotel Chicago, Wancha will bring the invaluable experience he has gained throughout North America in his return to his birthplace of Toronto.
Wancha grew up with Four Seasons in more ways than one: his father was the General Manager of Toronto’s Inn on the Park (formerly a Four Seasons hotel) before being transferred to Montecito and then San Diego. The younger Wancha followed in his father’s footsteps, starting his hospitality career with the company in 2004 and remaining loyal to the brand ever since.
Determined to exceed expectations, Wancha channeled his passion for food, travel and excellence as he climbed the ranks in food and beverage with postings in Las Vegas, San Francisco and Orlando. During his time in St. Louis, Wancha became the youngest Director of Food and Beverage among all Four Seasons properties worldwide at only 28. Wancha then landed a role on the opening team of Four Seasons Resort Orlando at Walt Disney World Resort, proving yet again his capacity to grow and manage a dynamic team.
“In addition to his extensive culinary expertise, Stephen has an infectious personality and an innate talent for hospitality that make him the ideal Hotel Manager for our flagship property,” says Konrad Gstrein, General Manager. “With more than a decade of experience and an intuitive knowledge of our core values, Stephen is undoubtedly an invaluable addition to our team in Toronto and I am delighted to welcome him back home.”
On his first assignment as Hotel Manager at Four Seasons Hotel Chicago, Wancha’s leadership played an important role in a multi-million guest quarters renovation, from corridors to 130 standard guest rooms. Wancha says he is excited to join the team at Four Seasons Hotel Toronto and return to the city where it all began. “Having practically grown up with Four Seasons I understand personalised service to be synonymous with our brand name,” Wancha says. “It’s a dream come true to return to my roots and work alongside the incredible flagship team.”
On his off time, Wancha loves to travel and spend as much time outdoors as he can running, golfing and exploring. He often explores new cuisine to stay up-to-date on culinary trends and maintains an extensive wine collection concentrated mainly from the regions of Napa cabernet sauvignon, Champagne and Burgundy. In his return to Ontario, he looks forward to adding local varieties to his personal selection.
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Source: Four Seasons Hotel and Resort