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Four Seasons Hotel Boston

  • 200 Boylston Street, Boston, Massachusetts, 02116, USA

Delainey Rowland

Food and Beverage Learning and Administration Supervisor
“I believe the best way to connect with others is to share a memorable meal. Through our passion for delivering world-class dining experiences, we foster these moments of connection for our guests, and it is what I most love about hospitality.”


Four Seasons Tenure

  • Since 2019
  • First Four Seasons Assignment: Food and Beverage Intern, Four Seasons Hotel Las Vegas

Employment History

  • Four Seasons Hotel Las Vegas


  • Bachelor of Science in Hospitality Management from the University of Nevada, Las Vegas; Master of Arts in Gastronomy & Food Studies candidate at Boston University, expected to graduate May 2024


  • Flagstaff, Arizona, USA

Languages Spoken

  • English

While her peers were glued to cartoons, Delainey Rowland has always been fascinated by the culinary arts and remembers watching the Cooking Channel and Food Network at a very young age. Born and raised in Arizona, she graduated from the University of Nevada with a degree in hospitality. Shortly after, Rowland began her career with Four Seasons Hotels and Resorts, as Food and Beverage Manager in Training at Four Seasons Hotel Las Vegas.

Armed with determination and passion, Rowland managed the Hotel’s coffee shop and lobby bar, PRESS, throughout her Manager in Training program. This opportunity sparked her interest in spirits and cocktails, as she worked closely with the bartending team on the seasonal cocktail menu. During her time there, she also helped develop the “Bartenders Table” experience, where guests could select their favourite spirit, learn about its history through a unique tasting, and end the experience with a tailor-made cocktail highlighting the spirit.

When the global pandemic hit and the hospitality business slowed, Rowland jumped at the opportunity to delve more deeply into her craft, moving to Boston to attend the Master of Arts in Gastronomy & Food Studies program at Boston University, founded by Julia Child and Jacques Pepin. Throughout this program, she learned about the world through the lens of food by taking courses on Food History, Wild and Foraged Foods, Culinary Tourism, and Food and the Senses.

Devoted to the Four Seasons community, Rowland transferred to Four Seasons Hotel Boston as a Food & Beverage Supervisor. During her first year at the landmark Hotel, she focused on banquets before moving into her current position as the Food & Beverage Learning and Administration Supervisor. In this role, Rowland focuses on empowering the Hotel's food and beverage team through ongoing training in addition to working on a variety of projects in the Hotel's various outlets, including the Coffee Concierge service in Sottovento, the property's complimentary gourmet coffee bar. She also helped curate the opening cocktail menu for the Hotel's signature restaurant, Coterie.

Rowland is now working on her thesis, hoping to bridge the world of hospitality and food studies. While not at Four Seasons or studying, Rowland spends her time travelling, cooking, hiking or camping, and trying new restaurants and bars with friends.