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ALFONS KONRAD
PROJECT PLANNING AND OPERATIONS
Alfons Konrad has worked for 31 years for Four Seasons Hotels and Resorts, 28 of those years in corporate position in charge of Food and Beverage planning, development and concepts, as well as operational responsibility for quality standards, people management, and Food and Beverage performance for 75+ hotels and resorts. Total F&B revenue for 2006 was over US$1 billion.
Overseeing the food and beverage operations for 75+ hotels and resorts, with multiple food and beverage outlets, the concepts range from French, Japanese, Italian, Lebanese, Chinese, American, Steak, Seafood, Buffet Restaurants, and Wine Bars.
Konrad initiated Michelin Star rated restaurants within Four Seasons Hotels (London 1-star, Paris 3-star, Terre Blanche 1-star) as well as highly-rated restaurants by New York Times, Zagat, Food & Wine, 5-Diamond Award. He also co-developed restaurant concept with celebrity chefs such as Wolfgang Puck, Charles Palmer, Joel Robuchon, Bice.
During his tenure with Four Seasons Hotels and Resorts, he was involved with the planning and development of properties with:
Renowned architects |
Gensler (California)
Hill Glazer (California)
Wimberly Allison Tong & Goo,(California)
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Smallwood, Reynolds, Stewart, Stewart & Associates (Georgia)
WZMH Architects (Toronto) |
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Internationally renowned interior designers |
Pierre-Yves Rochon (Paris)
Yabu Pushelberg (Toronto)
Tony Chi (New York)
EDG (Engstrom Design Group)(California)
Bob Berry (LA)
Spin Design Studio (Tokyo) |
Super Potato (Tokyo)
Bilkey Llinas Design (Florida and Hong Kong)
Hirsch Bedner Associates (HK, Singapore, Los Angeles)
Richmond International (London)
Frank Nicholson (Massachusetts)
Wilson & Associates (Dallas and Los Angeles) etc.
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