May 2024 sees the appointment of Tokyo-born, Milan-raised Emanuele Accame to the role of Director of Food and Beverage at Four Seasons Hotel Seoul. With a cross-cultural mindset and experience across three continents, Emanuele is constantly inspired by the universal power of food to bring people together, relishing every connecting element within each restaurant that he oversees.
“Connection is the cornerstone of the culinary world,” he explains. “Great food and beverage is not only about food or drink, it’s about the whole experience of togetherness; it’s all the senses – sounds, visuals, aromas, tastes, the high-touch service as well as, of course, the space. My job is to make all these elements work in harmony, to ensure we are not only serving up amazing plates of food but amazing experiences too.”
Emanuele holds a Bachelor of Business Administration in Hospitality Management from Switzerland’s Glion Institute of Highe Education. An internship at Four Seasons Hotel Tokyo at Marunouchi kickstarted his Four Seasons journey – a promising first chapter that led to a spot on the Food and Beverage management training program at Four Seasons Resort Bali at Jimbaran Bay after his graduation in 2013.
Training complete and after a promotion to Assistant Restaurant Manager, he joined the pre-opening team of Four Seasons Resort Oahu at Ko Olina in Hawaii. From the Hawaiian islands, he moved to manage the pre-opening of Bullona Cairo, the sleek Milanese concept restaurant and bar at Four Seasons Hotel Nile Plaza in the Egyptian capital. From North Africa, it was back to Asia – following his Japanese roots home to join the pre-opening team of Four Seasons Hotel Tokyo at Otemachi. During his nearly four years in Tokyo, the Hotel’s VIRTU Bar was recognized as one of Asia’s 50 Best Bars while est restaurant retained its one-star Michelin rating, two-glass Wine Spectator award, and three toques on the Gault Millau guide.
Transitioning from fast-paced Tokyo to multicultural Seoul – with responsibility for eight restaurants, bars and lounges, plus the seasonal Garden Terrace of Four Seasons Hotel Seoul – is no mean feat. But for an agile and innovative leader like Emanuele, it’s the epitome of exciting. Inspired by the cultural association of Korean food with warmth and communal spirit, he is eager to share the rich historical traditions and bubbling melting pot of creativity of his new central Gwanghwamun base.
“I am so lucky to be working in Seoul, let alone in the city’s dynamic heart, surrounded by so many different types of cuisine,” he says. “Being immersed in this amazing swirl of gourmet culture, the goal is to highlight each of our restaurants and bars as destinations within themselves for both local and international guests.”
For restaurant reservations, call 02-6388-5500.
