Four Seasons Hotel Madrid

Four Seasons Tenure

• Originally 2015; now since 2018
• First Four Seasons Position: Intern, Restaurant Le Cinq, Four Seasons Hotel George V, Paris

Employment History

• Four Seasons Hotel Mexico City; Four Seasons Hotel at The Surf Club, Surfside, Florida; Cotton House Hotel, Barcelona; Four Seasons Hotel George V, Paris

Education

• Bachelor of Business Administration, Hospitality Administration, Les Roches, Crans-Montana, Switzerland; French Baccalaureat Scientifique, Mathématiques, Liceo Franco Mexicano, Mexico City

Birthplace

• Mexico City, Mexico

Languages Spoken

• Spanish, English, French, Italian and some German

“Being present with guests, available to the team, and on top of our gastronomic offerings,” says Sebastián Ifergan, clicking off the touchpoints of his role as General Manager of Dani Brasserie at Four Seasons Hotel Madrid. Heading front-of-the-house operations for the property’s signature rooftop dining experience, Sebastián divides attention between those who build the memorable service and those who receive it. “It’s all about creating great relationships so our employees and guests feel connected and part of the scene.”

And when they connect, Sebastián is ready. Now in his second turn managing Dani Brasserie, his goal is to build an atmosphere as remarkable as the view overlooking the heart of the Spanish capital. The timing of his return was perfect, with Madrid now counted among the hot culinary destinations of Europe, and the Hotel’s food-and-beverage offerings seen as the top of the line.     

Sebastián is the main point of contact for VIPs at Dani Brasserie, as well as the point person for special culinary events designed to make them feel at home. He also keeps in regular touch with Chef Dani Garcia, whose corporate culinary team creates the Michelin-starred dishes on the menus, including breakfast and Sunday brunch. “We talk every two weeks, and he comes in to review new menus and projects. Coordinating with a team outside of Four Seasons can be challenging. But at the end of the day, it is very rewarding to work with Dani and his team.”

In keeping with his way of living, Sebastián takes a methodical approach to work that is both disciplined and assiduous. Just the same, he sees hospitality as an adventure. “Every day is all its own here. The skill lies in pulling everything together to create incredible memories.”

Growing up in Mexico City, Sebastián was imbued with the spirit of The Continent by his father, a hairstylist and salon owner originally from Morocco who embraced the lifestyle and philosophy of France. He and his siblings received a French education, for the language as well as “the message,” and he focused his studies on mathematics and physics with a resulting aptitude with numbers that has helped him tremendously with financial aspects of Dani Brasserie.

His parents also put Four Seasons on his radar, thanks to a stay they enjoyed at the George V in Paris. “They painted the property as dream palace, raving about the attentive service and gorgeous furnishings.” When Sebastián later studied at a Swiss hotel school, the image of Four Seasons he’d grown up with was so enticing it was the only employer he pursued. “Everyone told me I was crazy to focus my job search on Four Seasons alone and that I should apply elsewhere as well, but I knew what I wanted.”

Attracted to food and beverage right out of the gate, Sebastián got his start as an intern at Restaurant Le Cinq when it earned its third Michelin Star. Though his responsibilities were limited to doing dishes and polishing glassware, he remembers the thrill of being part of it. He went on to join the Four Seasons team at The Surf Club in Miami, and then to receive management training in Mexico City, where he rose to manage a restaurant. With his hopes on returning to Europe, he managed to land as an Assistant Restaurant Manager at Dani in Madrid, and soon enough was promoted to General Manager.

Along with the thrill of leading a large team – 65 people on the floor and another 40 in the kitchen – Sebastián has been excited to watch people grow during his time with the Hotel. “I’ve seen many people promoted here at Dani, as well as come through the restaurant and be promoted within other departments,” he says. “Being part of their journey is very satisfying, especially when it all comes together to create great experiences of guests.”

Meanwhile, he couldn’t be more delighted at spending his days on top of the Hotel. “I’ve never been not fond of closed spaces, and I like being out where I can try new stuff,” he says, noting his fondness for discovering new restaurants and bars, running in local parks, and for that matter working at Dani. “Being out in the air gets the energy and the blood flowing. The rooftop is just right for me.”