*Corporate – January 1, 2010
Guy Rigby Vice President Food & Beverage, Americas,
Four Seasons Hotels and Resorts
There are many ways to the heart of
YEW restaurant + bar at
scenes “change the way people look at
The new approach has also had the effect of relocating bars within restaurants and offering every wine by the glass. The result? At YEW, for instance, diners can sip a glass or two of superb wine with dinner and the rest of the bottle goes back to the bar: “Very appealing for wine lovers who want to sample great stuff without having to commit to an entire bottle.” Cocktails are also changing, as master mixologists are charged with dreaming up new drinks and crafting perfect classics, and a great pairing menu of innovative snacks and light fare is always available.
The kitchen culture has changed as well, with restaurant chefs now the public face of hotel culinary operations and executive chefs overseeing less visible operations such as banqueting and In-Room Dining. The switch, says Rigby, increases customer loyalty while encouraging chefs to build relationships with local farmers for exquisite ingredients. “In the old days, we recruited students from culinary schools and let them work their way to the top. These days, people want personalities in the kitchen, whether it’s someone whose career has grown with us, or a chef who brings new perspective to the team.”
Rigby’s road to corporate headquarters began in England, where he grew up as the son of an accomplished cook and an oenophile. By
his own admission not “clever enough” for law school, he excelled at hotel
school and saw his hospitality career progress from one food & beverage (F&B)
position to the next before he became General Manager of
With close to 40 properties under his watch, Rigby’s plate is now quite full. But his vision remains clear: “Things change so quickly in the dining industry. Whether we’re opening new restaurants or revamping existing ones, the key is creating memorable experiences that bring people back.”
Four Seasons Tenure: Since 1990
Birthplace: Birmingham, England
Education: Hotel Degree, North Gloucester College of Arts and Technology, Cheltenham, England
Languages: English, French
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