After a successful launch of Four Seasons Hotel Tokyo at Otemachi, Anthony Tschudin is set to join Four Seasons Resort Chiang Mai as Resort Manager. Energetic in the workplace and charismatic as a leader, Anthony has an impressive resume across luxury hotel brands spanning more 15 years. Starting out with the Shangri-La group in Dubai in 2005, before moving

After a successful launch of Four Seasons Hotel Tokyo at Otemachi, Anthony Tschudin is set to join Four Seasons Resort Chiang Mai as Resort Manager. Energetic in the workplace and charismatic as a leader, Anthony has an impressive resume across luxury hotel brands spanning more 15 years. Starting out with the Shangri-La group in Dubai in 2005, before moving to Hong Kong in 2007, and then Beijing in 2010, Anthony quickly demonstrated strong business acumen through his tenure. During his stint as assistant director of food and beverage at the flagship hotel – the China World Summit Wing Hotel Beijing – the hotel racked up a host of international awards, including Best Business Hotel in the Gold List of National Geographic Traveler in 2011.

“I am an Asian at heart,” explains Anthony, pointing out that he spent a good portion of his youth in the Philippines, where his father worked at the time. “I may be Swiss by birth, but I am more South-East Asian than European in many regards,” he laughs, explaining that hospitality comes to him easily as a result. “The Asian way,” he continues, “is one of warmth and generosity, and I like to believe that I embrace those qualities.”

Taking this winning formula to his next assignment with the Island Shangri-La Hotel Hong Kong in 2013, Anthony once again won many accolades in what was considered the largest food and beverage operation in Hong Kong at the time. A leader by example, Anthony prefers to be on the frontline with his colleagues when the crunch is on. “My team knows that the buck stops with me,” he says, “This gives them the confidence to perform their duties with me as their safety net.”

With a BSc in Management & Hospitality from École Hôtelière de Lausanne, Switzerland, Anthony has both the credentials as well an innate flair to be a hotelier. His affinity for Asia continued as Anthony moved to Bangkok in 2014 as food and beverage director with the Siam Kempinski Hotel, and it was at this time that he also found love, and married Pin, his lovely wife. It was at his next posting as executive assistant manager of food and beverage with Ritz-Carlton Hotel Macau that he put all his experience to the test. Maintaining his standards of excellence, he helped earn a Michelin star for Lai Heen, a contemporary Cantonese restaurant, as well as an accolade for the Ritz-Carlton Bar & Lounge as one of Asia’s Top 50 Bars in 2018.

After moving to Osaka with the Ritz-Carlton in 2018, Anthony joined the pre-opening launch team as Hotel Manager for Four Seasons Hotel Tokyo at Otemachi.  Having worked in four different brands, what stood out for Anthony was the focus on people at Four Seasons. “I like the fact that we hire people to be themselves and not to be someone they are not,” he acknowledges, “Ultimately, you can tell people what to do but its only when they truly believe in you and the brand that they will breathe the culture.” Even with the tribulations of Covid-19 and a global travel hiatus, the launch was a great success, with Anthony filling in during the absence of a Director of Food & Beverage. As it is with all leadership positions, he admits that there have been challenges along the way. “I worked harder and never gave up on myself,” he shares, “I believe the humility to learn and to make mistakes along the way has gotten me to where I am today.”

Now arriving for a second stint in Thailand, Anthony is keen to once again embrace the South-East Asian way of life, giving his family a chance to reconnect with their roots. “Four Seasons Resort Chiang Mai have a reputation in the region as a coveted holiday destination brimming with rich cultural experiences, breathtaking natural abundance and pure wellbeing in all aspects,” beams Anthony, “And we are certainly going to keep it that way!”