Four Seasons Hotel Osaka Appoints Oscar Abril Bonthuis as Director of Food and Beverage
/Global-minded leadership for a new era of culinary excellence
Four Seasons Hotel Osaka announces the appointment of Oscar Abril Bonthuis as Director of Food and Beverage, ushering in an exciting new chapter for the Hotel’s celebrated dining experiences.
With an international career spanning cruise lines, luxury hotels and all-suite properties, Oscar brings a distinctive global perspective to the Hotel’s diverse culinary portfolio. In his new role, he will focus on refining dining concepts and curating signature offerings, with the aim of elevating Four Seasons Hotel Osaka into one of Japan’s most compelling gastronomic destinations.
At the heart of Oscar’s vision is an approach to hospitality rooted in intuition, connection and thoughtful personalisation. With his leadership, the team is poised to enhance service through anticipation, storytelling and crafted moments, creating an effortless dining journey that exceeds expectations in ways both subtle and unforgettable.
“We are delighted to welcome Oscar to Four Seasons Hotel Osaka. His international credentials, operational expertise and ability to inspire teams make him an exceptional addition to our leadership team,” says General Manager Gianni Costa. “Oscar’s arrival marks an important step as our Hotel continues to evolve culinary experiences for today’s global travellers while remaining grounded in Osaka’s vibrant spirit.”
Born on the Spanish island of Tenerife, where daily life is shaped by tourism, Oscar found an early passion for hospitality that stayed with him through his relocation to the Netherlands. After graduating with a degree in hotel and event management, he began his career at sea, where he held operational and guest-facing roles aboard a renowned cruise line, travelling extensively to destinations such as Hawaii, French Polynesia, New Zealand and Indonesia.
Returning to land in 2014, he committed himself to food and beverage, gaining experience across reputed hotels in Curacao and Macau before joining Four Seasons Hotel Macao, where he progressed from Restaurant Manager to Director of Food and Beverage. During his tenure, Oscar played an instrumental role in the pre-opening of The Grand Suites, a prestigious all-suite property, as well as the evolution of multiple dining concepts, including a Michelin-starred Chinese restaurant and an all-new ramen outlet – all while helming a large, diverse team in one of the world’s most competitive luxury markets. Known for his operational rigour and empowering leadership, he has also contributed to several regional Four Seasons initiatives.
“Luxury today is defined not only by beauty and comfort, but by how deeply a guest feels seen and understood,” shares Oscar. “The most memorable moments arise when service goes beyond what was imagined. Inspired by this belief, I look forward to leading the next phase of dining excellence at Four Seasons Hotel Osaka, a truly special property with its storied design, meticulous craftsmanship and remarkable sense of place.
