SHANGHAI, 6th March, 2009 � A chef�s work is never done. Matter of fact, it begins at a very tender age - at the age of five, to be precise.

Meet Eren Guryel, the newly minted Executive Sous Chef at Four Seasons Hotel Shanghai. Fresh from Four Seasons Hotel Boston, Massachusetts in the US, Eren just can�t wait to sink his teeth in and soak up his new life in the Far East. Though trained in aeronautical engineering, he felt his �culinary calling� at the tender age of five where he started his apprenticeship in the kitchen of his family restaurant Sevi�s, in a small town known as Quechee in Vermont, where his father was chef. While other kids his age were out in the fields chasing crickets and playing ball, young Eren was busy in the kitchen chopping up vegetables for soup, slicing meat for grills and kneading dough for bread. By the age of 10, he was known to make a mean roast.

Eren�s career path has taken him from Vermont to the Big Apple, Austin and the windy city of Chicago, to Tokyo and Boston. But his most memorable experience was his year-long stint in New York City at the 3-star Michelin Per Se, where he worked with the kitchen God himself, the great Thomas Keller. �When you get the chance to work with someone like Keller, all you ever think about is how not to get your butt kicked. He runs a tight ship and a super well-oiled machine at that, and there is so, so much to learn from him, doing your best is just not good enough. Having said that, he is one of the nicest guy I have ever worked with.� By the way, of his aeronautical engineering studies, Eren thinks �it�s the most mind- boggling thing I have ever done in my life. I mean, I�m good at math, science, chemistry and physics � all the great stuff that made Einstein but 3D math? That�s just insane! So I bailed and retreated to the kitchen.�

This 35-year old dynamo of Turkish / Cypriot descent lists Spain as one of the countries he would like to settle in eventually. �To me, Spain is the new France. It is such a crossroad in culinary speak, where you can find some of the most exquisite cuisines and flavours. One of my favourites? Mediterranean. The colors and techniques are just astounding.�

When not checking in on kitchen operations, cooking up a storm or teaching a culinary class, Eren can be found channelling Lance Armstrong on his 2-wheeler, zipping through the streets of Shanghai. �Other than the love for my grandparents who lives in Cypress, my parents who live in Vermont, my job and my dog, nothing else comes between me and my bike. I hear so much about the beautiful countryside and the fabulous mountains near Moganshan in Hangzhou, and I cannot wait to get on my bike and rough it out in the wilderness.�

So the next time you are round the corner from Four Seasons in Shanghai, be sure to pop in and say �hi� cause this is one guy in white jacket that bears the hallmarks of a true chef.

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About Eren Guryel Prior to his appointment at Four Seasons Hotel Shanghai, Eren was Sous Chef at Four Seasons Hotel Boston, MA. Where his contributions saw the 273-key property named the Best Hotel in New England.

Eren�s culinary career started in 1984 in the town of Quechee in Vermont. In 1996, he was offered a position at The Rainbow Room restaurant in upstate New York. It was in the Big Apple where was approached by Four Seasons to join its culinary team at its prestigious New York hotel. A move to Four Seasons Hotel in Austin, Texas was quickly followed by a move to Chicago, Illinois, where he was Sous Chef at the Ritz-Carlton, a Four Seasons hotel. In the summer of 2005, an opportunity with Four Seasons Hotel Tokyo at Marunouchi took Eren to Asia for the first time. Thomas Keller from Per Se came a-knocking in 2007 where Eren took the opportunity to return to New York where he worked at the 3-Michelin star restaurant. The thought of returning to the Four Seasons family proved to be too great a chance to pass up so Eren made a come back in 2007 where he was based in Boston, MA.

About Four Seasons As the world�s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 83 properties in 35 countries. Open since October 2002, Four Seasons Hotel Shanghai provides a preferred address for both business and leisure travelers, and the highly personalized, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honors include Travel + Leisure (USA) 500 World�s Best Hotels. Information on the company and on Four Seasons Hotel Shanghai can be accessed through the Four Seasons Web site at www.fourseasons.com.

For further information or imageries of Four Seasons Hotel Shanghai, please contact:

Lisa Low Director, Public Relations Four Seasons Hotel Shanghai 500 Weihai Road Shanghai 200041 CHINA Voice: (86) 21 3218 1915 Fax: (86) 21 6287 1004 lisa.low@fourseasons.com