Sean Glaser
Director of Food and Beverage
Four Seasons Tenure
- Originally 2011-17; now since 2024
- First Four Seasons Assignment: Bar Manager, Four Seasons Hotel Denver
Employment History
- The Ritz-Carlton, Denver; Clayton Members Club & Hotel; Proper Hotels; Aspen Supper Club; Four Seasons Hotel Denver; Sage Hospitality
Education
- Bachelor of Arts, US History and Secondary Education. Fort Lewis College, Durango, Colorado
Birthplace
- Denver, Colorado, USA
Languages Spoken
- English
Sean Glaser brings more than 17 years of food and beverage experience to his role at Four Seasons Hotel St. Louis, and he returns to the brand that holds a special place in his heart. He began his Four Seasons journey in early 2011 as Bar Manager of Four Seasons Hotel Denver and while he was there he was also able to experience Four Seasons Resort Whistler on an extended task force assignment. Then, he was promoted to Restaurant General Manager at Four Seasons Hotel Denver in 2015, overseeing the day-to-day operations of the restaurant, bar, in-room dining and pool service.
His previous experience also includes general manager for an independent restaurant in Aspen, Colorado, and restaurant general manager at the Santa Monica Proper Hotel in Santa Monica, California. Returning to Denver, he then joined the private Clayton Hotel & Members Club, where he oversaw five restaurants, banquets and in-room dining. In 2022, he returned to a luxury international brand as director of food and beverage at The Ritz-Carlton, Denver.
On his career journey, Sean reflects: “I had a number of outstanding mentors early in my career and they are the reason I'm where I am today. So, I'm excited to do the same for the next generation of leaders in our company. The culture in this hotel is outstanding. Everyone is team oriented and eager to support one another, and the leadership team has the best interest of our guests and employees in mind.”
He finds inspiration in his team. “I want them to be proud of where they work and be excited to come to work every day. I strive to foster a team-oriented environment that does things the right way without cutting corners. I'm also competitive by nature and I'm inspired to lead. My goal is not only to have the best food and beverage operation in St. Louis but to be among the top leaders in the brand.”
