Four Seasons San Francisco Appoints Restaurant Manager
SAN FRANCISCO, CA, July 27, 2007. Four Seasons Hotel San Francisco announces the appointment of Sebastien Duclos as Restaurant Manager of the renowned Seasons Restaurant. With his reputation for stellar and attentive service honed through years at internal posts, Duclos joins Four Seasons Executive Chef Jeremy Emmerson and Chef Amy Engberts in continuing to present innovative seasonal cuisine at the elegantly appointed Seasons Restaurant.
A native of France, Duclos brings to this culinary gem over nine years of extensive experience acquired nationally, in New York City, and internationally, in France, England, Canada and Switzerland. In 1997, Duclos completed his studies at Leon Blum Professional School, earning his National Professional Diploma in Hotel and Catering. Remaining in France, Duclos' professional career began in 1997 with The Mercure Coralia Hotels, where he was Chef de Rangm, first with The Mercure Coralia Grande Hotel in Les Arcs 1800, followed by The Mercure Coralia Hotel in Chamonix Mont Blanc. In 2000, Duclos' success drew him to London as Maitre D'H^otel at the prestigious Walbrook Club. Two years later in 2002, Duclos joined The Inn at Manitou, a Relais & Ch^ateaux property, in Ontario, Canada.
In the fall of 2002, Duclos began his career with Four Seasons Hotels and Resorts, joining Four Seasons Hotel Toronto in Canada as Assistant Room Service Manager before being promoted first to Assistant Restaurant Manager, then to Assistant Bar and Lounge Manager. In 2004, Duclos relocated to the United States, taking the position of Assistant Room Service Manager at Four Seasons Hotel New York. After two years in New York City, Duclos joined Four Seasons Hotel Geneva in Switzerland as Room Service Manager.
In July 2007, Duclos joins Four Seasons Hotel San Francisco as a member of the talented team behind Seasons and its newly conceived, refined steakhouse concept. Eager to work alongside Four Seasons Executive Chef Jeremy Emmerson and Chef Amy Engberts, Duclos looks forward to contributing his years of experience in luxury hotel service to his new post as Seasons Restaurant Manager. Under Duclos' supervision, Seasons' patrons will continue to enjoy Four Seasons' legendary, intuitive service and attention to detail.
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