As the edit intern at Pace Communications, I had the opportunity to work on the Four Seasons account. As part of this, I helped to update over 120 websites and make sure that all of the copy followed Four Seasons brand guidelines. Here are a few examples of copy that I edited for event cards on one of the websites:
Website: https://www.fourseasons.com/jakarta/dining/restaurants/palm-court/
Original Copy: Palm Court invites guests to savor the authentic flavors from the most-loved street food such as Siomay Bandung, an Indonesian steamed dumpling in peanut sauce; Soto Mie Bogor, yellow noodle beef soup from Bogor, West Java; and the sweet and decadent Serabi Solo, a local inspired pancake made from rice flour and coconut milk.
My Copy:
Palm Court invites guests to savor authentic flavors of beloved street food including Siomay Bandung, an Indonesian steamed dumpling in peanut sauce; Soto Mie Bogor, a yellow noodle beef soup from Bogor, West Java and the sweet and decadent Serabi Solo, a local inspired pancake made from rice flour and coconut milk.
Website: https://www.fourseasons.com/jakarta/dining/restaurants/alto/
Original Copy: The restaurant’s Chef de Cuisine, Mario Libreght Aipassa, has curated a 3-course set of distinctive Italian menu with a twist of Indonesia’s most favorite ingredients and spices, symbolizing the harmony of Indonesia and other countries around the world especially Italy through culinary. Starting from Norwegian Salmon Carpaccio with Balinese Sambal Matah; House-made Agnolotti with stuffed spicy chicken in Asam Ke’eung Sauce; Braised Oxtail Osso Buco with Coconut Flavor Risotto; and Dadar Gulung with Melaka cremeux, a dessert invasion by Executive Pastry Chef, Lorenzo Solecito. The Indonesian inspired dishes at Alto can be ordered by set or individually.
My Edits:
Experience a 3-course Italian menu with Indonesian inspired twists, curated by Chef de Cuisine Mario Libreght Aipassa. Enjoy Norwegian salmon carpaccio, house-made agnolotti with stuffed spicy chicken and more flavourful entrees. Complete your dining experience with a delectable dessert specially crafted by Executive Pastry Chef Lorenzo Solecito.
Website: https://www.fourseasons.com/mexico/dining/restaurants/zanaya/
Original Copy:
Emiliano’s adventure and his love for food began since he was a child, inside the kitchen of his aunts’ Argentinian food business, as well as at his grandma’s town festivities in the State of Mexico, learning about moles and knee fritters.Emiliano dreamed of being an engineer in robotics, but when he came across quantum physics and integral calculation, he realized that that was not what he was passionate about in life and that, in fact, the world of cooking had already captivated him since he was a child, and it was what really fulfilled him; so he studied Gastronomy at the Universidad del Claustro de San Juana, an icon University of Mexico City. An now in this new project with Zanaya where he will appli his knowledge and reate new experiences for guests and customers.
My Copy:
Emiliano’s love for food began as a child, when his aunt would teach him about traditional Mexican dishes from inside the kitchen of her Argentinian restaurant. Although he used to dream of being an engineer, Emiliano soon realized that his passion for robotics paled in comparison to his passion for cooking and went on to study Gastronomy at the Universidad del Claustro de San Juana in Mexico City. Now, he strives to create new dining experiences for guests and customers at Zanaya.
Website: https://www.fourseasons.com/jakarta/dining/lounges/la-patisserie/
Original Copy:
Indonesia’s rich culture of desserts inspire the Hotel’s Executive Pastry Chef, Lorenzo Sollecito, to reinvented Es Pisang Ijo, a traditional dessert from Makassar, into a French style cake. Pisang Ijo cake is made from an almond sable cake with coco pandan light mousse and filled with banana and pandan. Just like the original dessert, La Patisserie’s version is something that you don’t want to miss!
My Copy:
Inspired by Indonesia’s rich culture of desserts, Pastry Chef Lorenzo Sollecito presents a French reinvention of es pisang ijo, a traditional dessert from Makassar. The pisang ijo inspired cake is made from an almond sable cake with coco pandan light mousse and is filled with banana and pandan. Just like the original dessert, La Patisserie’s version is something that you don’t want to miss!
Website: https://www.fourseasons.com/jakarta/dining/lounges/dolcetto/
Original copy: Dolcetto, the Hotel’s grab-and-go concept, is highlighting the local coffee in the month of August, Java Arabica beans. The guest can have the coffee with espresso machine, or drink it the local way, with Kopi Tubruk, (literally translated as "collision coffee") method. For non-coffee drinker, Dolcetto provides the fresh Mango smoothies and Mango Mimosa to celebrate the Mango season.
My copy:
Grab a cup of local java arabica coffee, served from an espresso machine or prepared using the Indonesian "Kopi Tubruk" method. Non-coffee drinkers can celebrate the mango season with fresh mango smoothies or mango mimosas.
The promotion available throughout August from 7.00 AM – 6.00 PM (Weekdays only).
Website: https://www.fourseasons.com/jakarta/dining/lounges/nautilus-bar/
Original Copy:
Nautilus Bar is an ode to Jakarta’s rich history, where guests can explore the rich flavours of Indonesian spices through the finest handcrafted cocktails. To enhance the experience, Wismilak, Indonesian finest cigar, will share their story and freshly rolled cigar for the hotel’s guests. Enjoy the freshly rolled cigar with a selection of whiskey along with the special tunes by Darah Biru.
My Copy: Whiskey flight tasting available throughout the month.
Explore the rich history and flavors of Indonesia with whisky flight tastings and fine cigars. A memorable evening is guareenteed with freshly rolled Wismilak cigars, a special selection of whiskey and live music performed by Darah Biru.