Four Seasons Hotel San Francisco at Embarcadero

Four Seasons Tenure

• Since 2017 
• First Four Seasons Assignment: Assistant Food and Beverage Manager, Four Seasons Oahu at Ko Olina

Employment History

• Four Seasons Resort Maui; Four Seasons Hotel Philadelphia; Four Seasons Resort Oahu at Ko Olina; Eden Roc and Nobu Hotel, Miami Beach; Hotel Plaza Athénée Paris

Education

• Bachelor in International Business and Hospitality Management at École Hôtelière de Lausanne

Birthplace

• Mexico City

Languages Spoken

• English, French, Spanish

For Nico Suberville, hospitality has always been more than a profession—it’s a performance, a passion, and a personal mission. As the Assistant Director of Food & Beverage at Four Seasons Hotel San Francisco at Embarcadero – a Michelin two-key property - Nico brings energy, creativity, and a global perspective to the city he once called home.

Born in Mexico City to French parents and raised in Marin County, Nico grew up with a deep appreciation for food, culture, and connection. “I always wanted to be a chef,” he shares. “I was fascinated by restaurants, kitchens—I wanted to know how it all worked behind the scenes.” That early interest turned into a lifelong pursuit, one that led him across continents and some of the most prestigious kitchens and hotels in the world.

After earning a degree in International Business and Hospitality Management from École Hôtelière de Lausanne in Switzerland, Nico began carving out his career path with roles at Hôtel Plaza Athénée in Paris and Eden Roc and Nobu Hotel in Miami Beach. He joined Four Seasons in 2017 as an Assistant Food and Beverage Manager at the brand’s resort in Oahu, later taking on roles at Four Seasons properties in Philadelphia, Maui, and now San Francisco.

Returning to the Bay Area felt like coming full circle. A former student of the Lycée Français de San Francisco, Nico was eager to be closer to family and to witness—and contribute to—San Francisco’s cultural and culinary revival. “There’s a renewed energy here,” he says. “It’s exciting to be a part of the city’s next chapter.”

At Four Seasons Hotel San Francisco at Embarcadero, Nico is particularly passionate about the hotel’s signature restaurant, Orafo. He sees it as a love letter to California, with a menu rooted in local, seasonal ingredients that reflect the region’s bounty and diversity. “The best way to experience California is through its food,” he says. “That’s what we want to offer our guests—a real taste of this place.”

Beyond his role in food and beverage, Nico brings a theatrical flair to everything he does—quite literally. In his younger years, he dreamed of becoming an actor, performing in plays through high school and college and even joining improv groups after graduation. “That’s probably why I love hospitality so much,” he admits. “Every day is like a show, and the show must go on.”

Whether he’s leading his team, dreaming up new activations, or hosting guests, Nicolas is driven by the same goal: to leave a positive legacy and create moments that matter. “I want to be remembered as someone who made a difference—for my team, our guests, and the city I love.”

When he’s off the clock, you’ll find him exploring the streets of San Francisco with his girlfriend, dining at his favourite neighbourhood spots such as Cotogna and Verjus, or enjoying a peaceful day in the French countryside at his brother’s home near Bordeaux. “There’s nothing better than good food, good wine, and a long apéro surrounded by people you love.”

As for what’s next? “I want to elevate our food and beverage experience, empower my team, and show the best of what San Francisco has to offer,” he says. And with his signature enthusiasm, a little French stubbornness, and a whole lot of heart, there’s no doubt he will.