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22
Mar
Executive chef Ashley James, Sophie Gayot, Hotel General Manager Mehdi Eftekari
by Sophie Gayot
Even though my plane from Paris arrived late, I was not going to miss celebrating the 50th Anniversary of Four Seasons Hotels and Resorts that was held at the Four Seasons Hotel Los Angeles at Beverly Hills last night.
The story started in Toronto way back in 1961 with a modest motor hotel run by Isadore Sharp, who is still the chairman of the company. Now with 84 hotels and resorts in 34 countries, Four Seasons Hotels and Resorts is synonymous with luxurious service, elegant spas, and fine restaurants. Key decisions that led to their success include a focus on managing only medium-sized hotels of exceptional quality; to manage, rather than own, those hotels; and to make service the brand’s distinguishing edge.
The company’s different hotels will each have special offers to commemorate the half-century milestone. Check their corresponding pages on the Four Seasons’ website. At the Four Seasons Hotel Los Angeles at Beverly Hills, executive chef Ashley James is offering a plate composed of Petrossian caviar, Meyer lemon crème fraîche and French fries (some of the best ones I have tried) with a glass of Champagne for $50.00. Visitors can enjoy that special at Windows Lounge until April 30, 2011. The spa is also offering a complimentary Signature Scalp Treatment featuring Moroccan oil (normally $50.00) with any 90-minute massage or facial.
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