Oscar Abril Bonthuis has been appointed as Director of Food and Beverage at Four Seasons Hotel Osaka

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.

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.