Travel Daily Media (TDM): With the launch of your new 3-Bedroom Premier Suite, how are you adapting guest service delivery to cater to the rise in multi-generational luxury bookings?
Peter Draminsky (PD): With our new 3-Bedroom Suite, we have created a more residential way for multi-generational families to stay together. The three rooms can be enclosed within a private corridor, creating a dedicated space within the hotel that allows families to be close and connected while still giving each generation privacy and independence. From pre-arrival planning to tailored dining, cultural, spa and wellness experiences, we personalise the stay around the different needs and interests of each family member. Ultimately, it is about giving families the space and flexibility to spend meaningful time together, while still delivering the highly personalised service Four Seasons is known for.
TDM: Corporate groups are increasingly booking racquet courts and post-workout recovery facilities. How does integrating active lifestyle amenities boost the commercial value of your group meeting packages?
PD: Active living is a key part of the Four Seasons Hotel Singapore. Guests can swim in our pools, play on our outdoor padel, pickleball and tennis courts, train at the Chi Longevity Clinic with its SPARKD mind-body workout, or even run to the Singapore Botanic Gardens, Singapore's first UNESCO World Heritage Site.
Our commitment to living well extends beyond our walls. Since 1993, we have organised Run for Hope with the National Cancer Centre Singapore, bringing our community together each year to advance cancer research.
These experiences help take the corporate gathering beyond the meeting room. When we bring racquet sports, fitness and recovery into a group programme, we give teams meaningful ways to recharge, connect and perform their best. It is another dimension of personalised service, and a way of creating greater value for our group partners, so the entire experience stays with them long after they leave.
TDM: Clients in tech and finance are shifting meetings from traditional meeting rooms into signature dining outlets like Nobu, Jiang Nan Chun and One-Ninety Restaurant. How do you balance the operations and revenue of custom event buy-outs against daily dining demand?
PD: We see these buy-outs as an opportunity to create something exceptional and highly personalised, without compromising on the experience of our regular guests. The discipline is in planning, where we weigh the value of the event against the restaurant's demand, seasonality, and the guests we expect to welcome that day. Planning is done well in advance to protect our busiest dining periods and use the natural flexibility of our spaces to create bespoke experiences for the right time. In the end, it is about balance and ensuring both the group and the guest are cared for equally. These are our standards and the ones our guests expect from Four Seasons.
TDM: Driven by growing group demand for nutritionist-backed, plant-based menus at the Level 3 Poolhouse, how are you managing sustainable produce sourcing and margins across your properties?
PD: There is a clear shift toward wellness-led dining, and our approach is to make sustainability and quality work hand in hand. We partner closely with trusted local suppliers, prioritising seasonal and responsibly sourced produce wherever possible, while working with our culinary teams to design menus around what is freshest and most available. This helps us manage food costs and minimise waste without compromising the guest experience. For us, sustainability is not simply about sourcing, it’s about creating thoughtful, nutritious experiences that are both commercially sustainable and meaningful for our guests.
TDM: Overseeing properties in Singapore, Kuala Lumpur, Langkawi, and Nam Hai, what cross-property booking trends are you seeing, and how are you driving multi-destination stays?
PD: We are seeing guests increasingly combine cities, beach, nature and wellness experiences within the same journey. Singapore and Kuala Lumpur offer energy and discovery, while Langkawi and The Nam Hai provide deeper opportunities for rest, rejuvenation and wellbeing. We’re using this to create more seamless multi-destination journeys, connecting guests with personalised cultural, dining and wellness experiences across our properties. The opportunity is to enrich the entire guest journey, turning every destination into a moment of discovery, wellbeing and renewal, while seamlessly connecting the experience through thoughtful and the highly personalised care of Four Seasons.
TDM: As corporate clients demand higher flexibility—from built-in stages to custom meal formats—how are you evolving staff training to maintain Four Seasons' luxury standards during highly bespoke events?
PD: We are building greater agility into how our teams prepare and deliver bespoke events. Through cross-functional training, stronger pre-event collaboration and staff empowerment, we enable our teams to anticipate each client's needs and respond with confidence. At the heart of it is our Golden Rule, to treat others as we would wish to treat ourselves. For an event that is customised, the guest experience remains intuitive and genuinely personal.
