Megan Lewis

Director of Food and Beverage

"I’m thrilled to bring my passion for hospitality to a city as vibrant and celebratory as New Orleans. It’s truly inspiring to be part of a place where every moment is an opportunity to enhance the guest experience."

Four Seasons Tenure:

Since 2013
First Four Seasons assignment: Four Seasons Hotel Hampshire

Employment History:

Four Seasons Hotel Hampshire, Hampshire, England; Four Seasons Hotel Vancouver, Vancouver, Canada; Four Seasons Resort Oahu at Ko Olina, Kapolei, Hawaii; Four Seasons Hotel New Orleans, New Orleans, Louisiana

Education:

Hotel Management at Royal Roads University, WSET Level 3 Wine

Birthplace:

Alberta, Canada

Languages:

English

Megan’s dedication to outstanding service, exceptional food, and fine wine has defined her career in hospitality. Growing up on a farm in Alberta, Canada, she quickly realized that shared meals foster deep connections, instilling in her a desire to elevate dining from mere sustenance to a memorable experience.

Her journey led her to Royal Roads University, where she pursued International Hotel Management and earned her WSET Level 3 Wine certification. When it comes to beverages, Megan’s enthusiasm is clear: “I love everything about it, but Champagne is the way to go.”

Megan’s 11-year tenure with the company began at Four Seasons Hotel Hampshire in England as a Management In Training, and she has since worked at Four Seasons Vancouver and Oahu at Ko Olina in Hawaii. Her extensive experience spans various roles and departments, including server assistant, in-room dining coordinator, restaurant and room service management, and banquet management. These roles have equipped her with the skills to navigate diverse cultures and create lasting memories for guests.

In her leisure time, Megan enjoys traveling, horseback riding, scuba diving, free diving, and hiking. She also cherishes time spent with her boyfriend and their two dogs.