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Beverly Wilshire, A Four Seasons Hotel

  • 9500 Wilshire Boulevard, Beverly Hills, California, 90212, U.S.A.
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Victor Triebel

Restaurant Manager
“Dining should be a journey – an experience that provides memories to last a lifetime.”

 

Four Seasons Tenure

  • Since 2014 
  • First Four Seasons Assignment: In Room Dining and Pool Manager, Beverly Wilshire, A Four Seasons Hotel 

Employment History  

  • Fairmont San Francisco; Trianon Palace, A Waldorf Astoria Hotel, Versailles, France 

Birthplace

  • New York City, USA

Education

  • Bachelors in Management of Tourism, Major in Hospitality from the La Rochelle International Business School of Tourism in France  

Languages Spoken

  • English, French, German 

“There has only ever been one company I wanted to work for – and that is Four Seasons,” says Victor Triebel.

It all started back in 2005 when he had an internship at the young age of 14 in a creperie in his hometown of Versailles, France that whet his appetite for the food and beverage industry. “It was only for two weeks, but those two weeks changed my life forever.” Every year after this, Triebel found a new restaurant to work at to learn more of the trade.

As fate would have it, in the summer of 2009 he accepted a three-month internship at the legendary Four Seasons Hotel George V, Paris, where his passion for luxury hospitality and working for Four Seasons was born. This internship foraged his path to eventually work at a Four Seasons once again.

Ever the overachiever, he had a burning desire to learn how the entire operation works so accepted a prestigious internship as the acting assistant director of purchasing at Le Crillon Palace, now a Rosewood property, in 2010. His expertise was further cemented while attending college at the La Rochelle International Business School of Tourism in France, where he took the position of captain in room service and the Gordon Ramsey Veranda restaurant located inside the Trianon Palace, a Waldorf Astoria Hotel in Versailles.

Remaining focused, he’s continued to climb the culinary ladder. “Food and beverage is in my DNA. I think subconsciously that played a big role in getting to where I am today.” Triebel also has a keen understanding that the most important part of dining is the experience, giving credit to his travels and embracing varying cultures. “I like to bring these experiences into the dining room. Some of my best memories are connected to food. That why I try to make your experience something you’ll remember for a lifetime.”  

In 2012, he moved stateside. He had been on a six-week road trip to California the year prior and loved the idyllic year-round sunny weather. He became assistant outlets manager then in-room dining manager at the Fairmont San Francisco property when Four Seasons came calling. He first started in 2014 as the Room Service and Pool Manager, changing the service in both departments to be more experiential. He added a DJ and poolside ice cream cart to make summers more fun for the LA crowd and guests alike. He added “surprise and delight” treats to every room service order for guests. His success here led his to be Assistant Director of Banquets in 2016 where he oversaw 800-person red carpet galas, bar mitzvahs, weddings and more. But it wasn’t until 2017 when he took the coveted role of General Manager of the well-known and established THEBlvd Restaurant. He implemented experiential cocktail carts to a curated cocktail menu and a see-and-be-seen dining experience on the patio overlooking Rodeo Drive. And, he oversaw the successful implementation of the pop-up dining experience THEBlvd Privé in 2021.

When not working, Victor enjoys spending time with his wife, Justine and their dog Frankie. They enjoy hiking and dining around town, as well as watching basketball and baseball games in person when possible.