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Four Seasons Resort and Residences Anguilla

  • Barnes Bay, P.O. Box 8028, West End, AI-2640, Anguilla

Laurence Georget

Director of Rooms
“I can rely on our teams because we’re all focused on bringing out the best, and they trust in me because they know I’m talking from experience.”


Four Seasons Tenure

  • Since 1998
  • First Four Seasons Assignment: Manager in Training, Four Seasons Resort Palm Beach

Employment History

  • Four Seasons Resort Rancho Encantado Santa Fe; Four Seasons Resort Bora Bora; Four Seasons Resort Provence at Terre Blanche (formerly a Four Seasons resort); Four Seasons Hotel George V, Paris; Four Seasons Resort Palm Beach


  • La Rochelle, France


  • BTS Hospitality Administration/Management, Ecole Hôtelière de la Rochelle

Languages Spoken

  • French, English, a bit of Spanish

Every day is a new opportunity for Laurence Georget to cue up some of the most personal aspects of the Four Seasons Resort Anguilla experience, and it all hinges on good communication. “I’m checking in with key managers and their teams all the time, giving them guidelines, but also listening to them,” she says of her role as Director of Rooms. “I can rely on our teams because we’re all focused on bringing out the best, and they trust in me because they know I’m talking from experience.”

There is quite a lot of trust going around, with 120 people in housekeeping alone. Georget also oversees front desk operations, laundry, guest services, and the concierge. As throughout the Resort, each team is staffed primarily by locals proud and practiced at representing their island as well as the Four Seasons brand.

That’s essential to the experience, she says. “A lot of our guests have come to expect Four Seasons standards because they’ve travelled with the company around the world. For them, the most important thing is to be touched by local culture as part of their stay.”

She points, for instance, to how the concierge brings Anguillan culture alive through diversions and activities for guests to enjoy across the Resort’s 35 waterfront acres, the island, and other Caribbean destinations beyond. “What they can do for a large party on a long stay is very impressive,” she says, noting coordination of snorkelling excursions to nearby islands, food tours of Anguilla, sunset cocktail cruises, tournaments at the Resort Tennis Club, treatments at the Spa, shopping trips to St. Barths, and more.

Meantime, the team can be just as involved with those who only want to relax. Georget oversaw the recent implementation of CHAT, a new Four Seasons technology that enables guests to chat directly with concierge via the Resort’s app and various social media channels, with replies promised in less than two minutes. “Our concierges have responded beautifully. Our guests really love the access, and I do, too.”

Born and raised in La Rochelle along the Atlantic coast of France, Georget started off studying economics, but wasn’t sure what to do with it. She did know that she wanted to see the world, however, and with her brother doing just that as a travel agent, she turned to hospitality to show her the way.

She didn’t have to go far to find it. While studying in her hometown, La Rochelle, the then-General Manager of Four Seasons Hotel New York, visited his vacation home near her school and arranged interviews with students. Georget was among those who impressed, and she landed a spot as a Manager in Training at Four Seasons Resort Palm Beach.

It was the first step in a one-company career that has taken her around the world and up the management ladder at Four Seasons from Paris to Provence, Bora Bora to Santa Fe, New Mexico, where she served as Assistant Director of Rooms for two years before heading south to Anguilla and her current role.  

Georget admits that she misses skiing and hiking in the Rockies, but she was perfectly fine trading the rugged red rock beauty of the American southwest for the crystal blue waters of the Caribbean. “Here, it’s a 30-second walk to the beach and I’m in the waves!” she says with delight. “Everyone is so friendly and welcoming, and the seafood is out of this world.”