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Four Seasons Hotel and Private Residences Nashville

  • 100 Demonbreun Street, Nashville, Tennessee, 37201, USA

Alex Hernandez

Director of Food and Beverage
“Hospitality is all about how you make people feel. It’s about connecting with people and showing genuine care and interest in guests.”


Four Seasons Tenure

  • Since 2022
  • First Four Seasons Assignment: current

Employment History

  • Hotel Jerome, Auberge Resorts Collection, Aspen, Colorado; Angelo Elia Restaurant Group; Meadowood Napa Valley, California; Michael Chiarello Restaurants; Cavallo Point Lodge, Sausalito, California; The Ritz-Carlton, San Francisco


  • Bachelor of Arts, International Economics, Universidad Latina, Mexico City, Mexico


  • Mexico City, Mexico

Languages Spoken

  • English, Spanish

Musical Influences

  • Miguel Migs, Belanova, U2.  Click here to experience Alex's playlist.

It just takes one conversation with Alex Hernandez to understand why he’s perfectly suited for the hospitality industry. Kind, sincere and passionate about serving others, Alex goes above and beyond in every guest interaction to add a personal touch.

“Hospitality is all about how you make people feel,” he says. “It’s about connecting with people and showing genuine care and interest in guests.”

Alex got his start in the food and beverage industry at some of the best restaurants in San Francisco. He worked alongside Chef George Morrone (the only San Francisco chef to have three restaurants earn four-star reviews) at Fifth Floor and Redwood Park and with Chef Ron Siegel (the first American chef to win Iron Chef) at the wildly popular Masa’s.

It was Chef Ron that introduced Alex to a career in luxury hotels when the pair left Masa’s to join the food and beverage team at The Ritz-Carlton, San Francisco. Alex spent five years working “nearly every position” at The Ritz-Carlton before leaving to open Cavallo Point Lodge and its flagship restaurant Murray Circle, which won a Michelin star within three months. Alex then spent 11 years as the director of events for Meadowood Spa and Resort in Napa Valley, where he built the most successful catering business in the Bay Area and the only catering company to ever be invited to the James Beard House. During his tenure with Meadowood, he designed private events for VIPs and celebrities. In fact, he was invited to Nashville during that time to help coordinate a special event for the TV show Nashville, his first introduction to the city.

Prior to joining Four Seasons Hotel Nashville as the Director of Food and Beverage, Alex worked in the same position for Hotel Jerome, an Auberge Resorts property in Aspen, Colorado. He had no plans to leave Aspen, but after one conversation with Four Seasons Hotel Nashville Hotel Manager Bradley Russell and General Manager Richard Poskanzer, he knew he wanted to be part of the project.

“I felt such a kinship with them,” Alex says. “When it comes to hospitality and service, we think alike, we believe in the same things, and we share the same passions. I seriously fell in love after those conversations.”

Relying on his extensive background in events, design and dining, Alex enjoys creating an unparalleled experience, marked by thoughtfulness and warmth, for guests of Four Seasons Hotel Nashville. He’s grateful and humbled to have the opportunity to lead and mentor a team and pass on the wisdom he’s learned in his two-decade career.

“Every person I worked with was seriously a Jedi in the hospitality world,” he says. “They were so nice and kind. If I can pay it forward to others, that’s the biggest reward.”