Meet the Team Innovating and Leading at Four Seasons Hotel Silicon Valley

In the heart of the city of innovation, Four Seasons Hotel Silicon Valley announces the appointment of two new members to the Hotel team: General Manager Adora Manalo, and Pastry Chef Guillermo Soto.

From Luxury Residences to Luxury Hospitality

Spanning from the East Coast to the West Coast, Adora Manalo's illustrious career brings with her a wealth of knowledge and experience to the property. Most recently, she was the Hotel Manager of the iconic Beverly Wilshire, A Four Seasons Hotel.

Manalo has led teams with such notable brands such as Montage Hotels & Resorts, Trump International, and Four Seasons Hotels and Resorts, having held the position of Director of Residences at Four Seasons Hotel New York Downtown on the pre-opening team.

Her connection with owners and residents and assisting them with their homes led her to a career in hospitality, where her skills translated into leading Rooms and Operations teams.

“Working with owners and residents allowed me to really understand their needs and what I could do to assist in their day-to-day home lives,” says Manalo. “I’m excited to bring that understanding to welcoming our guests to the centre of Silicon Valley and giving them access to culture, arts, sports, entertainment and tech that thrive in this diverse community.”

The Magic of Pastry Science

Born and raised in Cuautla Morelos, Mexico, Guillermo Soto’s path to Four Seasons Hotel Silicon Valley began with a passion behind the magic of pastry science. Not known to many, Soto’s degree in telematics, precise science and math is accompanied with his formal pastry education in France and Mexico.

“I’m always so impressed that something so simple as a water, flour, yeast and salt with the right quantities, temperature and patience, can be transform into a loaf of bread,” says Soto. “Or playing with more ingredients and the precision of tempering, you can create chocolate bonbons and beautifully designed chocolate show pieces.”

“I believe pastry is a mix between math, chemistry, physics, graphic design, architecture and art,” continues Soto.

Soto began as a dishwasher in a large resort in Los Cabos, Mexico, before stepping into the pastry kitchen at Capella Pedregal. Always seeking to push himself to the limits, his long hours and determination were rewarded by a move to Four Seasons Resort Costa Rica as Pastry Chef de Partie.

A favourite memory for Soto is the day he transferred to Four Seasons Resort Orlando as Assistant Pastry Chef. His dream to work for one of the best resorts in North America came true, opening his eyes to further possibilities and the opportunity to continuing growing his craft.

At Four Seasons Hotel Silicon Valley, Soto oversees pastry in Quattro Restaurant, [esc], in-room dining, and at events at the more than 10,000 square feet (930 square metres) of space.