Jose Vargas

Director of Food and Beverage

“At Four Seasons, there is tangible pride for excellence – both in service and product – among our staff. We genuinely strive to provide bespoke experiences to surprise and delight our guests, inspiring them to return.”

Four Seasons Tenure

Since 2010
First Four Seasons Assignment: Four Seasons Hotel Chicago

Employment History

Four Seasons Resort Lanai; Sensei Lanai, A Four Seasons Resort; Four Seasons Resort Maui; Four Seasons Resort Hualalai; Four Seasons Hotel Doha; Four Seasons Hotel Chicago; Four Seasons Resort Costa Rica at Peninsula Papagayo

Education

Bachelor of Arts in Hospitality Management at Les Roches International School of Hotel Management – Bluche Switzerland

Birthplace

El Salvador

Languages Spoken

English, Spanish

Director of Food and Beverage Jose Vargas knew from an early age he would build his career in hospitality. With two siblings each more than a decade older, Vargas became comfortable in his youth tagging along, socializing, and striking up conversations with people of all ages. He also remembers being fascinated early on with meal preparation and cooking.

“At around age six, I started to take an interest in the kitchen, and began asking if I could help out with this and that, eventually leading to my passion for cooking,” says Vargas. “Going into hospitality just felt like a natural progression.”

Vargas studied hospitality management at Les Roches International School of Hospitality Management in Bluche, Switzerland. He was drawn to Switzerland for its stellar reputation for best-in-class hospitality, a proud alum of Les Roches, which consistently ranks among the top worldwide programs for hospitality management. Vargas notes he especially loved the diversity of the student body, which mirrors the industry overall.

“I recall always having at least 10 different nationalities represented in my classes on any given day,” Vargas says. “From day one, you understand the school’s motto that ‘it’s not a school, it’s a way of life.’”

His more than decade-long career with Four Seasons began with a college internship at the brand’s property in Costa Rica, followed by joining Four Season Hotel Chicago as a manager in training in 2010. Subsequent roles led him to properties across the globe, including Doha, Hualalai, Maui, Sensei Lanai, and most recently, the beach resort at Lanai where he was the Assistant Director of Food and Beverage. Along the way, Vargas has always felt embraced and welcomed by his Four Seasons family.

“The Golden Rule remains at the core of our working culture, no matter the destination,” says Vargas. “Whether in Asia, the Middle East, South America or the Hawaiian Islands, I’ve always been welcomed as family at every property where I've worked or visited.”

In Jackson Hole, Vargas is excited to further develop programming and offerings for 80 Proof speakeasy and First Chair grab and go. He is also leading the renovation of the Resort’s signature Westbank Grill, in addition to continuing to drive innovation, service and product excellence across the food and beverage organization.

“The momentum we have in the division is amazing,” he says. “I am honoured to lead the team into this next phase and continue the legacy as one of the top ski resorts in the country.”

When not at work, Vargas enjoys cooking, traveling, and spending time outdoors with his wife Andrea, son Emilio, and daughter Ines. Together, they love to golf, hike, camp or just spend time outdoors, all perfect pursuits for his home in Jackson Hole. Vargas was excited to trade the ocean for the rivers and lakes in the greater Yellowstone Basin and explore all the destination has to offer.