A smoked hamachi fillet with soba noodle salad appears on the left side as a cold appetizer. Gannon makes no apologies for, nor does he offer alternatives to, prices at Aujourd'hui, which does more than 80,000 covers annually, second only to Hong Kong among Four Seasons properties worldwide. The Four Seasons ethos is centered on understanding guests' ever- escalating expectations and then topping them. Anybody with enough money can build a hotel like this, no problem. But the way we run it is the difference.
Extensive training ensures staff meets guests' high expectations.
New restaurant or hotel hires receive four days of orientation followed by several weeks of online training. The strategy is to be simultaneously elegant and comfortable, and never stuffy, he says. Olive oil, as needed 1. Sear and roast veal to desired temperature. Lightly saut fava beans.