Tony, who hails from Hong Kong, falls into the category of a “Four Seasons success story.” He opened Four Seasons Hotel Hong Kong as the Assistant Manager at the Lounge, then moved on to the famous Caprice Restaurant to orchestrate the art of gueridon service (at the table service) and hone his leadership skills. Very quickly he was recognised for his ability to lead and was promoted to the prestigious Michelin three star restaurant Lung King Heen as the Restaurant Manager. After spending three years with its master chef, it was time to take on the challenge as the Hotel’s Banquet Manager. By 2014, Tony was promoted to Assistant Director of Food and Beverage and has been the strong support to all the successful Directors of Food & Beverage at property.
With 12 years in the hospitality industry, serving a variety of positions in this flagship hotel that brought him a wealth of operations and management experience of food and beverage department, Tony is excited at the career opportunity to step into a new role as Director of Food and Beverage at Four Seasons Hotel Shenzhen. He will fully be responsible for the daily operations and management work of the Hotel’s restaurants and banquet operations, including the spectacularly designed all-day-dining buffet restaurant FOO, the multi-awarded Cantonese restaurant Zhuo Yue Xuan, and Yi Bar and Lounge.
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138 Fuhua 3rd Road, Futian District
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Source: Four Seasons Hotel