Urs Solenthaler appointed Director of Food and Beverage at Four Seasons Hotel Riyadh

Solenthaler is ideally placed to pursue his latest position, due to his passion for the culinary arts and his excellent reputation within the hospitality industry.

In his new role, Solenthaler oversees Food and Beverage operations at the 249-room Riyadh property. He is also responsible for the profitability, planning, directing and controlling of all F&B activities. A Swiss national, Solenthaler is no stranger to Four Seasons Hotels and Resorts. He first came into contact with the brand at the Regent Singapore, where he held a rewarding post as Chef de Cuisine, and was in charge of renowned restaurant Maxim's de Paris.

Prior to this, Solenthaler worked for prestigious hotels in England and Switzerland including the Hilton International Zurich and the Noga Hilton International Geneva, where he apprenticed alongside famous chefs such as Phillip Jourdain and Gil Dupont in the two-Michelin starred restaurant Le Cygne. Throughout his career as a chef, the hotelier had the opportunity to cook for the world's most famous personalities such as Bill Clinton, Tina Turner and Ronald Reagan. In 2003, Solenthaler won the F&B Director of the Year category of the Asia Hospitality Platinum Award 2003/2004.

As Food and Beverage Director of Four Seasons Hotel Riyadh, Solenthaler understands the importance of consistent quality in terms of both food service and delivery to guests, in addition to progressive staff training. With his accumulated knowledge and high level of commitment, he will undoubtedly be a valuable asset to the Riyadh team.