From Sweden to Copenhagen, Doha, Puerto Rico, Maldives, then on to Athens and now to Bangkok. A career within hospitality can take you around the world – which is what the Swedish food and beverage specialist Michel Gunnar Eberhardt had wanted. Such a path is however not given; but requires taking necessary steps – and determination. Michel – since April 2024 the Director of Food & Beverage at Four Seasons Hotel Bangkok at Chao Phraya River – is living proof of this and here he shares his own path to an international career that already entails impressive five-star hotel postings.
From clearcut chef ambitions in early days, to a bachelor degree and a broader focus on food and beverage, Michel has arrived to Bangkok to further his experience and career, which is typically also the “right” path to eventually become a hotel- or general manager – an ambition that the Swede also has long-term. But, for now, his focus lies on this new challenge with the riverside luxury hotel which also enjoys the impressive 14th position on the list of The World’s 50 Best Hotels 2024!
But this journey started back in Sweden, where he grew up and early on become fond of cooking food.
“Since I was very young, I always wanted to become a chef, and always loved food and drinks. Then, when I studied at upper secondary school, I began to realise that it was perhaps not as romantic as I had hoped for; it was rougher than I had thought. But I discovered a talent for table service, talking to guests and giving recommendations on wine and food. So, I focused more on that and have worked as waitress, sommelier and bartender – which has led me to where I am now,” begins Michel, while sitting down in the floral/tropical-decorated French brasserie Palmier by Guillaume Galliot, only steps away from the Bangkok’s main river.
“Also, I had as a dream to live and work abroad; in a warmer climate, so I tried to figure out how that could happen; moving abroad through work. I understood that this could most easily be possible when working for an international hotel company, with opportunities to be transferred.”
Crucially, he had also decided to study on university level for a bachelor degree. Michel achieved this through studies at the well-known Grythyttan School of Hospitality, Culinary Arts & Meal Science (part of Örebro University) and is an important centre for Swedish gastronomy. The graduating students from this school are seen as the future pioneers of Swedish gastronomy and in the hospitality industry.
“I am very grateful that I spent the time required to get that degree,” he reflects. Without it his international hospitality ambitions would have fallen flat. Also, initially he applied for many jobs abroad from in Sweden, but had zero response.
“One must start by working for a local hotel and then try to be transferred abroad. So I found a job as bar manager with Marriott in Copenhagen, and figured that by working there for a few years I could be transferred to other positions abroad. And that worked. After two years I got an opportunity to work for The Ritz-Carlton in Doha, Qatar. Since then, I have continued moving to new places and positions. And that would not have happened had I not had a Bachelor degree; every employer requires that for this role.”
He worked as Food and Beverage Manager at Dorado Beach a Ritz-Carlton Reserve, Puerto Rico and after that become a Four Seasons employee – one of the most envied luxury brands for hotels, resorts and residences worldwide. The next career step was to be appointed Director of Food and Beverage; first in Maldives (during 2019 – 2021) and then in Athens (2021 – 2024).
“In this position one works in a hotel during a period lasting typically 3-5 years. Then they like to see you moving on to the next place, so that someone else can arrive and bring new ideas to the table based on their experiences and yourself can also move on and not only share but also further your own knowledge.”
There is also a steady stream of new hotel openings not least within the APAC region, and for new openings experienced team members are very much needed.
“Absolutely so, and we employ quite a lot from outside but we prefer to let employees grow within the brand and hotel. When it comes to jobs within this sector it looks very bright now; where we actually have challenges to find talents; to fill our positions.”
As for his new Bangkok posting, Michel had also stayed in the hotel privately with his wife on vacation. “That had made our eyes opened up to this hotel’s great quality and how nice it was. The fact the hotel is so special also contributed to being interested in working here.”
He agrees to the description that the hotel has an urban resort feel: “It’s like being in a resort here as you get the feeling of being in a vacation setting, with green trees, the river, and no traffic noise whatsoever. And yet, when entering its lobby, it very much feels like a city hotel, so I think it’s a mix of hotel and resort.”
Later the opportunity came up, as the F&B role became vacant, to which Michel was encouraged to apply by his wife, and also by his previous Four Seasons hotel’s general manager.
It is also a sort of homecoming since Michel’s wife, who is from the Philippines, grew up in Bangkok. “Since a long time ago she had wanted to move back here,” says Michel, who is himself a big fan of Asian food.
“While growing up one of my best friend’s family owned an Indian restaurant, so I was often offered Indian food. That was a taste sensation for a young Swedish man and woke up interest already then for Asian cuisine. Thai food was equally a taste experience, when trying, and that it could have so many flavours! I love it, including with quite a lot of chilli as well. So, it has been extremely positive to come here to Bangkok and to be able to have direct access to all the flavours and dishes that I love.”
He describes his F&B role as dynamic: “You can develop in different ways, and one of the best things with this role is to get to experience new places, as part of your work – and not just for holidays but to live in and experience a culture during several years. I find that to be exciting!
With 299 guest rooms to serve, with seven restaurants and bars, and substantial meetings and events facilities there is no lack of duties and motivating challenges for the Swede in his latest F&B role. From a steady stream of weddings and regaining a Michelin star for one of the restaurants, to making guest chefs dinners and even a truffle auction into successful events that strengthen the hotel’s position within an increasingly competitive market, Michel has a lot on his plate.
“Normally we might have two weddings every Friday, Saturday, Sunday, each wedding attended by between 200 up to close to 1000.”
“Palmier by Guillaume Galliot is a recent rebranding in collaboration with a 3 Michelin star chef from Hong Kong. And we are working a lot on our Chinese restaurant where we had a Michelin star earlier. In general, being innovative is key in order to keep our business and market position as there are many new hotels coming on board, not least here by the river.”
Also under Michel’s watch, and supported by a skilled bar management team, the hotel houses Bkk Social Club, a bar ranked in 2024 in the enviable 12th position among the World’s 50 Best Bars.
Four Seasons subscribes to service culture that everything should constantly improve. “That aim never ends, and while being service-minded comes naturally to Thai associates they also need to be trained about for example French food and traditions, which many of them obviously have not previously experienced previously. So that’s part of our challenge: to translate that French culture.”
As the Director of F&B Michel’s role is more administrative, focusing on the operations and the economy. While he is not spending his time in the kitchens we can certainly be seen out in the restaurants – including helping out at breakfast – where guests stand a chance to meet him, including at dinner time.
12 hour working days tend to be the norm, starting with a morning meeting, though he gets 2 days off weekly.
Passionately committed to outstanding service and performance, Michel thrives at his new hotel home in Bangkok, Thailand, a country home also to three more Four Seasons properties. For now, all his focus lies on Four Seasons Bangkok at Chao Phraya River.
