Back to Main

Four Seasons Hotel Mexico City

  • Paseo de la Reforma #500, Colonia Juarez, Mexico City, 06600, Mexico
MEX_703_square_300x300

Emiliano Rabía Sottil

Chef

 

Four Seasons Tenure

  • Since 2019
  • First Four Seasons Assignment: current

Employment History

  • W Hotel and Country Club, Bogota; Hilton Curaçao; La Fortuna, Costa Rica; Hotel de Puerto de Sky, Andorra; W Hotel, Barcelona; Mañanitas, el Chilango and el Tablao, Las Carboneras, Madrid;  Bondst, New York; Solea Restaurant, W Chicago Lakeshore and One Sixty Blue, Chicago; China Grill Restaurant, W Hotel and Hotel Condesa, Mexico City

Birthplace

  • Mexico City, Mexico

Education

  • Universidad del Claustro de Sor Juana, Mexico City

Languages Spoken

  • Spanish and English

Emiliano Sottil’s adventure and his love for food began when he was a child, inside the kitchen of his aunts’ Argentinian food business, as well as at his grandma’s town festivities in the State of Mexico, learning about moles and Christmas fritters.

Emiliano dreamed of being an engineer in robotics, but when he came across quantum physics and integral calculation, he realised that that was not what he was passionate about in life and that, in fact, the world of cooking had already captivated him since he was a child, and it was what really fulfilled him; so he studied gastronomy at the Universidad del Claustro de San Juana, part of the University of Mexico City.

Since he was quite young, he worked at the kitchens, and he had the fortune of performing at the opening of the China Grill, directed by Luke Rinaman. Later on he became part of the opening team of the W Hotel in Mexico City with Solea Restaurant under the consultancy of Cornerstone Restaurant Group, under the the command of sous chef Mauricio León. This experience allowed him to make his first internship outside of Mexico, at the W Hotel in Chicago Lakeshore and One Sixty Blue restaurant by Martial Noguier, learning French techniques and Middle Eastern cuisine.

Afterwards, when he returned to Mexico City, new opportunities were opened in his career and he worked on large projects, such as the opening of the Hotel Condesa by the Habita Group, which again allowed him to leave the country and go further with his dream, but this time he had the possibility to explore, get to know and learn about new gastronomy at the Bondts Restaurant Group in New York lead by Keisuke Harada, learning Asian techniques and cuisine.

His time abroad lead him to live in Madrid, where he worked with a Mexican group promoting his home country’s cuisine in restaurants such as Mañanitas and Chilango. This learning about Spanish culture allowed him to experience new flavours, learning from several chefs, and to collaborate in places such as Tablao and Las Carboneras; he also took cooking courses with Santi Santamaría in his restaurant Sant Celoni in Madrid.

To Barcelona, Emiliano arrived three years later to be part of the opening team of Hotel W, where he worked within a multicultural environment of Mediterranean cuisine and later on, he participated at the Hotel de Puerto Sky in Andorra, during the winter season. His career continued at La Fortuna of Costa Rica, employed by Tabacon Resorts. And two years later he became part of the Hilton Curaçao team in the Caribbean.

In 2015, his history with W Hotels took him to work with CCHG Consulting Group in Bogota, following the scheme of Jean George Vongerichten’s Michelin restaurant. And his last project in that country was to be in charge of Bogota’s Country Club, satisfying the discerning palates of the club members.

In addition, Emiliano has also collaborated at dinners with renowned chefs inclulding German Tegui, from Tegui in Buenos Aires; Ruben Escudero from Manko, in Paris, under the structure of Gaston Acurio; Juan Cabrera from Fonda Fina and Dante Ferrero from Dante, in Mexico City; Gabriel Cohelo from Mimo by Felipe Bronze in Rio de Janerio; Paulo Machado from São Paulo in Brazil, with the Paulo Machado Research Insitute; and Hiro Kawaito from Japan, working for Makoto in Mexico City.