Bernhard Duerrmeier, a veteran Four Seasons employee, joins Four Seasons Hotel Seattle as the new Director of Food and Beverage. He will oversee the food and beverage division, working closely with ART Restaurant Chef Jelle Vandenbroucke and a team of talented individuals as they create exciting experiences that speak to the uniqueness of Seattle.
“I’m excited about the opportunity ahead, in adding to that ‘sense of place’ that the food and beverage team here already deliver on so well, and in finding new culinary opportunities for the Hotel to leave its mark in the region,” says Bernhard.
Bernhard joined Four Seasons in 2005 at Four Seasons Resort Costa Rica at Peninsula Papagayo, running the recreation department and poolside food and beverage. It was there that Bernhard picked up surfing and he went in search of better waves when he headed west to Four Seasons Resort Lanai at Manele Bay.
Bernhard decided to pack away his surfboard when he transferred to Four Seasons Hotel Chicago as the Director of Restaurants, and was a big contributor in the planning and opening of its new restaurant Allium. In 2012, he was promoted to Assistant Director of Food and Beverage at Four Seasons Hotel New York, where he was instrumental in driving and changing the landscape of food and beverage at the property, including the launch of the Hotel’s new TY Bar.
“I’ve been lucky to have experienced a good number of Four Seasons properties,” says Bernhard. “I love how we get challenged, how you cannot accept the status quo. We focus on improving our product and that’s a great source of pride, particularly when we are the first to deliver something different – such as the Four Seasons Food Truck.”
Bernhard’s love for the hospitality industry began before he joined Four Seasons.
“Growing up in Playa del Carmen, Mexico, our family had a small 40-room hotel. I would spend a great deal of time working in all departments, mostly during my school breaks. I just knew that this is what I wanted to do,” he recalls. Looking ahead, Bernhard is aware of the challenges and opportunities in the industry, citing technology as something he keeps an eye on.
“But, I think it all comes back to the people. In the food and beverage world it’s up to us to come up with these experiences that people will keep talking about. It’s on us to create the buzz, to come up with the exciting new offerings,” continues Bernhard.
