British-born, Guy Rigby grew up around great food and wine with a mother who was an accomplished cook and father who kept a small wine cellar. With a degree from a hotel school in Cheltenham, England, he set his sights on the luxury end of the business and joined the Ritz Hotel in London as assistant food and beverage manager. By age 26 he had been appointed resident manager of Horsted Place, a luxury country house hotel in Sussex.
A desire for an international career, however, brought him to North America, and in 1990 he joined Four Seasons Hotels and Resorts as director of food and beverage at the company’s Houston property. Soon after, he became consulting food and beverage director for Four Seasons Tokyo and nearly two years later transferred to The Regent Hong Kong as director of food and beverage. In 1997, he was appointed executive assistant manager at Four Seasons Hotel Toronto and, in 2000, obtained his first general manager posting at The Regent Bangkok. From Asia, Guy moved to New York as general manager of The Pierre. When The Pierre’s lease was sold in 2005, Guy relocated to Four Seasons Vancouver as general manager. As vice president of food and beverage – Americas, Guy is now based at the corporate office in Toronto.