Emanuele Accame, Tokyo-born and Milan-raised, values food’s power to connect people across three continents. A graduate of Switzerland’s Glion Institute, his Four Seasons career includes roles in Tokyo, Bali, Hawaii and Cairo, achieving significant success and awards. Now in Seoul, Accame oversees our eight restaurants and bars, aiming to make each a unique destination inspired by Korean food’s communal spirit.

Creatively inspired since he made his first mocktail at age nine, native Norwegian Odd Strandbakken began bartending in a tiny town deep in the Arctic Circle where there were more polar bears than people. Since then, he has travelled to 42 countries working at the world’s top bars; sampling the finest global blends; and furthering his insatiable passion for distillation and fermentation, brewing and preservation. With a style that’s uniquely his own, Strandbakken is on a mission to support local producers over global brands and ensure house-made products take centre stage. He’s dedicated to minimalism so expect clean cocktails with a worldly vision, paired with a good story.

Alyssa Heidt’s enthusiasm for hospitality began in Chicago when she worked at cocktail bar The Violet Hour. Recognizing the parallelism between her own spirit of exploration and the creative discoveries afforded by the world of mixology, she travelled the globe to hone her skills. From Taiwan to Norway, she delivered her unique vision to bars including Michelin-starred Alinea, Next, The Aviary and The Office. Nominated twice for Norway’s Top Bartender and Best New Opening in Norway for Marlow by The Bartender’s Choice Awards, her award-winning talent finds its expression through tantalizing twists and fascinating flavour combinations at Four Seasons Hotel Seoul.