Wolfgang Von Wieser

TURKS & CAICOS, BWI

Wolfgang’s love for food began when he was just a boy. Growing up in Austria, he spent every Sunday evening cooking dinner for his family. His grandmother’s early guidance has continued infuse his work and he has gone on to offer some of her favorite dishes in restaurants throughout his career. Wolfgang’s passion for travelling and cooking made his career path clear and he went on to obtain his professional culinary education at the Schloss Glessheim in Salzburg.

Wolfgang began his career at the prestigious Dorchester Hotel in London as the youngest sous chef to hold the position. His passion led him to three continents in three decades, gaining experience through tenures at Hotel de Paris in Monte Carlo, Kulm Hotel in St. Moritz and a number of other celebrated hotels and restaurants throughout Switzerland, Austria, France, Great Britain, Canada and Australia.

He joined The Four Seasons Hotels and Resorts in 1986 at the Four Seasons Hotel Toronto and went on to expand his portfolio to include the Four Seasons Vancouver, The Regent Melbourne, Four Seasons Santa Barbara and Four Seasons Mexico City. In 1996, he was a member of the opening team for the Four Seasons Berlin and went on to help open the Four Seasons Las Vegas in 1999.

Ready for a new adventure, Wolfgang was a key member of the team responsible for opening the category-changing Bellagio Hotel & Casino in Las Vegas. During his time there, he oversaw 900 cooks and all culinary operations including menu development and food preparation.

Now at Grace Bay Resorts, Wolfgang brings his innate love of food, international cuisine and his grandmother’s traditional cooking to his role as Group Director of Food and Beverage.

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