Four Seasons Resort and Residences Cabo San Lucas at Cabo Del Sol

Four Seasons Tenure

• Since 2024
• First Four Seasons Assignment: Current

Employment History

• Butler Hospitality – Ghost Kitchen Brands, New York City, New York; The Peninsula Shanghai, Shanghai, China; Bellagio Shanghai, Shanghai, China; Rosewood Beijing, Beijing, China; MGM Grand Ho Tram, Ho Chi Minh City, Vietnam; Bellagio, Las Vegas, Nevada; Wynn Las Vegas, Nevada; Mina Group Restaurants, San Francisco and Las Vegas; Farallon, San Francisco

Education

• Associate of Arts and Bachelor’s Degree, New England Culinary Institute, Montpelier, Vermont; General Manager Program, Harvard Business School, Cambridge, Massachusetts

Birthplace

• Syracuse, New York, USA

Languages Spoken

• English, Spanish, Mandarin Chinese

“I’ve always relished opportunities to showcase my skill set at creating great experiences in a Mexican style, and here I get to do it on top of a jewel box,” says Matthew Myers of his passion for his role and the stage he plays as Director of Food and Beverage at Four Seasons Resort and Residences Cabo San Lucas at Cabo Del Sol. The intricacies and responsibilities Myers embraces go beyond the flavourful dishes and drinks that make their way to the table. “There are so many elements that combine to create our dining experiences. What I do is pull the culinary and service staffs together to curate a truly local experience that is done through all of our eyes as a team.

Those eyes have a lot to focus on, with five dining outlets overlooking the beachfront beauty of the Resort along the Sea of Cortez. They include the signature Palmerio serving Mediterranean fare, and Cayao offering Japanese-Peruvian fusion elevated Nikkei cuisine in partnership with celebrity chef-restauranteur Richard Sandoval. Playing off the Resort’s cultural backdrop, there are also three outlets serving Baja Mexican specialties, including a beach club, a toes-in-the-sand-style raw bar and ceviche spot, and a marketplace and gourmet-deli concept offering authentic Mexican specialties created from locally sourced ingredients.

While he doesn’t do any cooking, Myers has plenty else to do with the guest experience at each step of the guest experience. Having opened and worked at some amazing properties, Myers brings his veteran expertise to the table. “All opening luxury properties have the same objective, just different style, different ingredients and guests,” he focuses on the essential tasks from setting the ambiances of dining spaces with music, lighting, and artworks, to setting tables with carefully chosen linens and custom tableware, and of course sourcing products and talent for the kitchen. “I think through every detail that allows us to tell our story of Mexico.”

He also holds a special place in his heart and his work for the spirits and wines of Mexico, and he is using what he knows to create “the best wine list in the country.” Over the past few years Myers has made long-distance excursions to Ensenada and Guadalupe to learn about local wines. Then he turned his attention to exploring smaller towns to sample local agave-based spirits. “Everyone has their own relationship with tequila, but there are many other agave flavours that people haven’t tasted. We have a real opportunity to open minds and palates to what’s out there.”

Key to the creativity that Myers puts into the property’s beehive-busy food and beverage operation is the bond and trust he work to develop with the Resort’s leadership and the teams he leads. He’s a very hands-on manager who believes strongly in teaching, mentoring, and empowering those he works with to make their own decisions. “You can’t accomplish anything without trying. And if people fail, you buck up and move forward again.”

Hailing from Upstate New York, Myers was raised in “a cooking household.” His grandmother was a baker, his mother a caterer, and he always enjoyed joining both in kitchen to help with whatever meal was up next. An early gig cooking at the New York Renaissance Faire led to more opportunities at restaurants, and those opportunities kept coming. “By the time I was 15, I was always working, catering to the cool crowd. I absolutely loved it.”

He loved it even more after reading Anthony Bourdain’s ground-breaking tell-all on the restaurant industry, Kitchen Confidential: Adventures in the Culinary Underbelly. “Truly inspiring.”

Following an enlist in the US Army, Myers got right back to the culinary scene, starting in San Francisco where a connection with restaurateur Michael Mina at Aqua led to work at three other Mina-owned restaurants in Las Vegas. He then took a giant step forward with the role of property mixologist and assistant director at a hotel and casino on the Strip, with responsibility for 2,000-plus staff and more than two-dozen dining outlets, many produced by celebrity chefs.

He then went international, starting as beverage director of a casino of a major resort brand in Vietnam, and then moving on and into management of food and beverage operations in Beijing at the first address in China of another luxury brand. More opportunities followed, with Myers leading opening food and beverage operations of three luxury properties across the country.

Then came the global lockdown. Myers made the tough decision to return to the U.S. to oversee operations for a start-up food tech outfit that provided services to 2000 hotels via ghost kitchens service. The company grew dramatically during his tenure, expanding from New York City to eight major cities. “It was one of those opportunities that just came by divine providence and sheer coincidence,” he remembers. “One day I was running Michelin two-starred culinary operations; the next I was helping bag chicken wings. You never know where the twists and turns of hospitality will lead.”

Now excited to have found his way to Four Seasons along the coast of Cabo San Lucas, Myers says his ambition is to build a strong team for the Resort, but also for the company and himself. “Wherever I’ve been, I have always built a legacy. People I worked with years ago, still call me ‘boss’ because I took time to nurture their talents. That what I strive to deliver here.”