Four Seasons Resort Lanai Names Evan Tennant Director of Catering
Evan Tennant takes over as Director of Catering & Conference Services at Four Seasons Resort Lanai, leading banquet and group event operations.

Evan Tennant has been appointed Director of Catering & Conference Services at Four Seasons Resort Lanai, the property confirmed in an announcement carried by Hospitality Net.
The role puts Tennant in charge of two revenue lines that matter at any resort of this scale: banquet catering and the conference services operation that handles group business. At a destination property like Lanai, where group and event bookings can swing banquet revenue across weddings, corporate retreats and incentive trips, the director position sits at the intersection of sales, kitchen operations and event execution.
What does the job actually cover?
In a standard Four Seasons structure, a Director of Catering & Conference Services owns the banquet event order pipeline from contract to execution. That means menu planning with the culinary team, pricing and BEO management, staffing coordination for events, and liaison work between sales teams and operating departments.
It's a cost-center-to-revenue-center translation job. The director decides how banquet menus get engineered, which package tiers the property pushes, and how labor gets scheduled against confirmed event volume — the levers that determine whether a group-heavy month lands profitably or stretches the operation thin.
Why the property matters
Four Seasons Resort Lanai operates on the private island of Lanai in Hawaii, a market where group business competes with leisure occupancy for room nights and function space. Appointments at this level typically signal how a property plans to chase its mix: a catering-focused hire suggests the resort is leaning into events and conferences as a demand driver.
The announcement did not include details on Tennant's prior role, his start date, or who he reports to at the property.
What comes next
For planners and DMCs working Hawaii group business, the practical question is whether the new director shifts the property's banquet pricing, menu structure or booking terms — signals that usually surface in the first few quarters after a hire like this one.
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Staff writer covering regulation, policy and their impact on Restaurant and hotel operations at The Pass Brief.
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