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Four Seasons Hotel One Dalton Street, Boston

  • 1 Dalton Street, Boston, Massachusetts, 02115, USA

Julia Casale

Assistant Director of Food and Beverage

“The creative energy and vibrancy that One Dalton brings to Boston is something this city has never seen before. I am thrilled to be a part of it.”


Four Seasons Tenure

  • Since 2019
  • First Four Seasons Assignment: Current

Employment History

  • The Ritz-Carlton Boston; Taj Boston; The Ritz-Carlton Resorts of Naples


  • Associates Degree, Culinary Arts and Bachelor Degree, Culinary Arts Management at The Culinary Institute of America


  • Latham, New York, USA

Languages Spoken

  • English

Julia Casale always knew she wanted to work in the hospitality industry. From the age of 18, she set her sights on parlaying her way into luxury hotels and figured out a way to get there.

As education is always such a key factor, following graduation from Shaker High School in upstate New York, Julia attended one of the best culinary training centres in the country – The Culinary Institute of America in Hyde Park, New York. In August 2010, Casale began an Associate’s Degree in Culinary Arts where she learned from some of the best and gained essential training in the culinary world.

As part of her Associate’s Degree, Casale interned at The Ritz-Carlton Resorts of Naples in Naples, Florida as a cook apprentice throughout summer 2011. Here, she worked as a line cook at Gumbo Limbo Restaurant, which proved to be great experience working in a high volume and high intensity kitchen.

Following her graduation with an Associate’s Degree, Julia continued her studies at The Culinary Institute of America and pursued a Bachelor’s Degree in Culinary Arts Management. In 2012, she headed back down to the Sunshine State to complete a six-month assignment as a banquet cook at The Ritz-Carlton Resorts of Naples. The experience of working during their peak season was invaluable and saw Casale cooking on action stations, and prepping and plating for large parties (500+ guests) in all capacities including weddings, holiday events and corporate events.

Graduating with a Bachelor’s Degree in late 2013, Julia started her career in Boston, where she joined the food and beverage management trainee program at Taj Boston. The program consisted of performing all managerial roles within day-to-day operations throughout a twelve-month rotation in all food and beverage outlets including The Café, in room dining, Afternoon Tea, The Bar, and Rooftop Sunday Brunch.  Following her graduation from this rigorous program, she was appointed assistant outlets manager in late 2014, where she was responsible for overseeing all food and beverage operations at the hotel.

In 2015, Julia returned to The Ritz-Carlton family as assistant restaurant manager, where she was responsible for overseeing 40+ employees across multiple outlets and managed daily operations to ensure the highest quality of service and guest experience possible. Julia quickly moved up the ranks and after only a year in this role, was appointed banquet manager in 2016 and then quickly thereafter, director of banquets in 2017. In her role as director of banquets, Julia was responsible for the operation of extensive banquet space and managed all events including weddings, conferences, corporate events, sports teams, meetings and other social events.

In early 2019 Julia jumped at the opportunity to join the pre-opening team of Four Seasons Hotel One Dalton Street, Boston as Food and Beverage Manager. Julia quickly became an integral part of the pre-opening team by developing all operational processes in addition to hiring, training and managing a team of more than thirty employees and five managers. As a certified sommelier, Julia led the charge for developing the beverage program for all departments across the entire Hotel.

Julia continued to excel in her position, and following an eighteen-month tenure, was promoted to Director of Outlets. Now Assistant Director of Food and Beverage, Julia is responsible for overseeing all areas of food and beverage throughout the Hotel including Trifecta, the Hotel’s cocktail lounge; 50/50, the residential lounge; banquet operations and In-Room Dining.

As an innovator in the world of food and beverage, Julia was the mastermind behind various initiatives and activations throughout the Hotel including the Friday night Wine Down series; Saturday night Mixology with Molly series and Afternoon Tea in Trifecta. Looking for additional ways to enhance the guest experience throughout the COVID-19 pandemic, Julia created the Trifecta Trolley, a roving bar cart that moves seamlessly throughout the Hotel and delivers a mixology experience at the guest’s door to create a freshly crafted beverage for hotel guests in a safe manner.

Julia is thrilled to be working at Four Seasons Hotel One Dalton Street, Boston along with a world-class team and to be constantly innovating and improving the guest experience.