EXCLUSIVE CHAT WITH ALEX PORTEOUS THE NEW GENERAL MANAGER OF THE FOUR SEASONS HOTEL KUALA LUMPUR. FROM HIS CATHARTIC MOMENT AGED 12 AND STILL GOING STRONG AFTER 27 YEARS OF 'FOUR SEASONING'! FRESH FROM KYOTO FOUR SEASONS HE IS THE MAN FOR ALL SEASONS IN KUALA LUMPUR!
DATOKEEHUACHEE@GMAIL.COM
ALEX PORTEOUS, 53, IS THE PERSONIFICATION OF THE FOUR SEASONS HOTEL KL HE RUNS---URBAN, URBANE AND UBER-COOL.
Alex Porteous is one of the few lucky people who had his career mapped out, cut, dried and presented to him at the tender age of 12!
This born and bred Londoner was taken to The Cairn hotel at Harrogate aged 12 as the general manager was dad's friend. He recalls enthusiastically even after these years, "It was love at first sight I guess. I did not fall in love with the hotel itself which explains why I never worked there but I loved the concept of playing host to strangers and ensuring they enjoy their stay."
He grins, Ï thought if I was going into the hotel industry, I might as well aim for the top post of general manager! So I applied to the Savoy, one of London's and the world's best hotels, as management trainee where I learned the ropes for 5 years. They only selected 10 apprentices per year so I knew I was in the right place and had found my forte. "
He remembers clearly his first job as waiter in Claridges, another grand dame hotel in London. "I don't know why but I remember the date vividly---5 August 1985! Then as chef at Connaught hotel, a favorite among Malaysians. Yes, I can cook. I am also a good cocktail barman and know a bit of engineering! Like most professions we start at the bottom so we know first hand how it is like and don't just order staff around!"
He handles the media deftly and charmingly as he went through the PR department too. He says, "I worked in the Press Office during the Savoy's 100th Centenary celebrations which gave me valuable insights in media relations."
From The Savoy he was sent to Okura Hotel Tokyo and that was the last of him being a Londoner! He has not lived in London for 30 years. In Tokyo he met a lovely lady named Satoko and married her. Ït was love at first sight and we have 3 beautiful daughters. The twins were born on 25 December Christmas Day in Toronto, Canada and are now 17 years old. My family remains in Kyoto."
Porteous arrived some 6 months ago but this is not his first time. Ï came to Malaysia 25 years ago from Singapore aboard the E&O Express. I stayed at Carcosa Seri Negara. I loved Malaysia as it was so multi-cultural as Hong Kong and Singapore were more chinky though that is their appeal."
Malaysia is the eighth posting as GM of Four Seasons, having been part of Four Seasons in Canada, Singapore, Japan and Seychelles. Despite his decades of experience, he has worked only for 2 companies--The Savoy Group (1985 to 1993) and The Four Seasons (1993 to present).
As for the hotel business, Covid-19 has dealt a body blow to the entire hotel/hospitality/travel industry.
Currently Four Seasons KL is flourishing. On weekends, around a hundred rooms are occupied while Yun House , touted as best Chinese restaurant in town and Bar Trigona flaunt busy cash registers.
Health and safety for guests and staff are paramount. A room in Four Seasons is as covid-free as can be. All high-touch points are sanitised twice daily. Even the room phones are wiped and sanitised twice a day , as are gadgets used often, from TV remote controls to taps, handles, knobs, desks to furniture.
"This is the new normal. I believe in doing things right rather than merely doing the right thing. Now we are preparing for the return of international travellers as I know people love to travel and when that happens, Four Seasons KL is ready to welcome them!"
Alex Porteous predicts things will return somewhat to normal by end of this year or early 2022. "We must learn to do more with less," he stresses. "We must be multi-skilled and skill-up and not just stay inside our comfort zone. I predict when tourism returns, we are in for a boom time. The future is rosy!
Anything in KL that irritates him?
Porteous says seriously, "There is nothing to dislike about KL! And that is the truth. I loved Malaysia when I came a quarter century ago and am loving it now!
If you see a mat salleh wandering around KL armed with his Leica Q camera, that might be him. Since he works for the best hotel chain, he might as well use the best camera! Ï take black and white photos. This is my favored format as I think the impact of B/W photos is greater. I love wandering around Kampung Baru and China Town trying spicy Indian food but nasi lemak is my favorite. I have not tried durian but I will. I am still on probation regarding durian!"
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