FOUR SEASONS APPOINTS ALASTAIR MCALPINE AS GENERAL MANAGER OF BRAND-NEW HOTEL IN OSAKA (Japon)
The seasoned hotelier takes charge of the upcoming Four Seasons Hotel Osaka, set to open in the summer of 2024 |
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FOUR SEASONS APPOINTS ALASTAIR MCALPINE AS GENERAL MANAGER OF BRAND-NEW HOTEL IN OSAKA (Japon)
The seasoned hotelier takes charge of the upcoming Four Seasons Hotel Osaka, set to open in the summer of 2024 |
Catégorie : Asie Pacifique - Japon - Carrières
- Nominations
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 08-01-2024
Alastair McAlpine has been appointed General Manager of Four Seasons Hotel Osaka, the newest addition to the Japan portfolio of Four Seasons Hotels and Resorts.
Located across ten floors of the high-rise One Dojima Project in the commercial centre of Osaka, the Hotel is scheduled to open in August 2024.
Arriving from Lanai island in Hawaii, where he served as General Manager at Four Seasons Resort Lanai and Sensei Lanai, A Four Seasons Resort, Alastair brings more than 30 years of luxury hospitality experience to his current role.
A veteran of the Four Seasons brand, he is now looking forward to introducing its magic in a brand-new market.
“We are thrilled to expand our presence in Japan with Four Seasons Hotel Osaka, which is poised to become the city’s premier luxury lifestyle destination,” he says.
“With its vibrant culinary culture, rich history and excellent access to attractions across western Japan, Osaka is fast becoming a new favourite on the travel circuit. At Four Seasons, our goal is to showcase the city’s treasures for visitors while simultaneously offering the best in global hospitality to local residents.”
Hotel highlights include 175 meticulously designed accommodations framed by sky-high views; a dedicated Japanese-style floor with tatami rooms and suites; and an impressive collection of dining and drinking venues.
Drawing on his extensive food and beverage background, Alastair will oversee the opening of six outlets, including sushi restaurant Sushi O; signature Chinese restaurant Jiang-Nan Chun; and drinking destination Bar BOTA — all three envisioned as the stars of Osaka’s newest gastronomic hub. Also on the menu are Jardine, the all-day French bistro; CHA, the tea lounge; and FARINE, the bakery.
“The Hotel has been designed in collaboration with award-winning studios, including Curiosity, SIMPLICITY and Design Studio Spin. Reflecting a distinctive story and aesthetic, each space has been crafted to immerse our guests in the spirit of Osaka,” notes Alastair.
“The Dojima area, where we are located, is dotted with small cafes and diners, hidden bars and fascinating historical sites. Guests can enjoy the neighbourhood’s relaxed local feel while still being just minutes from Osaka’s main transport and business hub.”
Originally from Northern Ireland, Alastair graduated from the Scottish Hotel School at Strathclyde University, then started his career as a trainee sommelier at a luxury hotel in Scotland.
In 1996, he joined Four Seasons as a management trainee, rising up the ranks from Assistant Director to Director of Food and Beverage across iconic locations such as Hong Kong, Maldives, Tokyo, Washington, DC and New York.
In 2005, he was appointed Resort Manager at Four Seasons Resorts Lanai, where he spearheaded the opening of both properties on the island after a rebrand under the Four Seasons flag.
His exemplary performance propelling him into the leadership league, he went on to hold General Manager roles in Maldives, Seychelles, Langkawi and Hangzhou.
Even after more than three decades in the business, the shine of hospitality hasn’t dulled one bit for this passionate hotelier, for whom nothing quite matches the joy of a simple thank you from an appreciative guest.
“Four Seasons Hotel Osaka is the culmination of my years as a general manager. We have an opportunity to make a statement of excellence in this emerging destination and I’m honoured to lead the effort. Plus, I’m getting to build a team from the ground up, which is incredibly fulfilling,” he says with a smile.
Living once again in Japan after a hiatus of 23 years, Alastair is delighted to be back in the land of “detail and simplicity.” His long-standing love affair with Japanese food began during his first stint in Tokyo at a tiny robatayaki restaurant, where he sampled “the greatest onion ever — a feat unmatched by most Michelin chefs!”
On days off, he can be found exploring the famed food scene of Osaka, often striking up conversations with locals.
As he observes, “People in this city are quick to smile, quick to laugh. It gives the city a great energy, very warm and accepting.”
A golf enthusiast, Alastair is also always up for a round on the green.
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