British-born, Guy Rigby grew up around great food and wine with a mother who was an accomplished cook and a father who kept a small wine cellar. Setting his sights on a career in luxury hotels his first job was at 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. In 1990, Guy joined Four Seasons Hotels and Resorts as director of F&B at the company’s Houston property and from there embarked on an international career with stops in Tokyo (director of F&B), Hong Kong (director of F&B), Toronto (hotel manager), Bangkok (GM), New York (The Pierre, GM) and Vancouver (GM).
Returning to Toronto in 2008 Guy was promoted to vice president of food and beverage for the Americas and subsequently led the transformation of all hotel "dining rooms" into vibrant restaurants that became relevant, busy and profitable. In September 2016 Guy launched OCTOPUS, a consulting company focusing on the areas of operations analysis, service training, leadership, business development and marketing communications/PR for restaurant, bars and food and beverage.