SOUTH KOREA | Reknown Chef Shaun Anthony has been appointed as the next Executive Chef at one of Korea's top dining destinations.
Four Seasons Hotel Seoul has further strengthened its reputation as one of Korea’s top dining destinations with the appointment of award-winning culinary talent Shaun Anthony as the luxury Hotel’s new Executive Chef.
Throughout his career of more than 20 years, Canadian-born Chef Anthony has shaped the cuisine at Michelin-starred restaurants, five-star hotels and private clubs across North America, Europe, Australia, the Middle East and Asia.
His resumé includes senior roles in such celebrated venues as London’s three-Michelin-starred Restaurant Gordon Ramsay, the one-Michelin-starred Tschifflik restaurant in the Landschloss Fasanerie in Germany, and Michelin-starred French fine-dining restaurant Jing at The Peninsula Beijing.
Renowned for his exquisite attention to detail and creative flair, Anthony draws from a rich culinary heritage, hailing from a line of chefs on his father’s side, as well as butchers, bakers and restaurateurs on his mother’s side. His singular gastronomy celebrates the land, the seasons and fresh local ingredients, offering imaginative interpretations of classic dishes that evoke sensory and nostalgic food memories. Rooted in a deep connection to nature, each creation is crafted with simplicity, respect and an unwavering commitment to quality.
In line with Anthony’s culinary style, Four Seasons Hotel Seoul cuisine is renowned for showcasing the region’s fine produce, culture and authentic gastronomic traditions through flavourful and innovative dishes. The Hotel has nine dining outlets, ranging from classic Cantonese to international cuisine, including the award-winning Yu Yuan, which held a one-Michelin-star rating from 2017 to 2021.
Fluent in English, French and German, Anthony is deeply committed to mentorship and fostering growth within his teams, inspired by the dedication and camaraderie of high-performing kitchens.
His vision for the Hotel focuses on building strong partnerships with local producers, implementing innovative sustainability practices, and enhancing guest experiences through personalised service, all while delivering a strong sense of value for money in its dining outlets. This focus is set to play a pivotal role in ensuring Four Seasons Seoul remains a leader in the ultra-luxury market across the Asia Pacific region.
“I’m honoured to head the outstanding culinary team at Four Seasons Hotel Seoul,” says Anthony.
“The property sets the global standard for hospitality, and I have always hoped to join the Four Seasons family. I’m dedicated to fostering a kitchen culture of collaboration, curiosity and creativity, allowing us to innovate and make refinements to the Hotel’s extraordinary existing legacy.”
More news here.
