/PRNewswire/ There s a new landmark in Nashville, rising 40 storeys above the vibrant city and buzzing with energy, passion and warm hospitality. Welcome to.
As Sous Chef, David Gutierriez is Executive Restaurant Chef Nello Turco s right-hand man across the entire Hotel property s culinary operations. A graduate of the culinary arts program at Los Angeles Mission College, Gutierriez has more than 15 years of experience working in five-star resorts and Michelin-starred restaurants. His career has taken him around the world, including positions at Grand Hyatt DFW in Dallas, Texas; Three Blue Ducks in Sydney, Australia; and Nomi at Park Hyatt Chicago. He served as chef de partie at Grace in Chicago, Illinois, when the restaurant held its third Michelin star. Prior to joining Four Seasons Hotel Nashville, Gutierriez worked as Sous Chef under Chef Tristan Baker at Four Seasons Hotel Chicago.
As Director of Food and Beverage, Alex Hernandez will oversee all food and beverage operations of the Hotel, including its flagship restaurant Mimo, as well as special events and banquets. Hernandez began his career at some of the best restaurants in San Francisco. He worked alongside Chef George Morrone (the only San Francisco chef to have three restaurants earn four-star reviews) at Fifth Floor and Redwood Park and with Chef Ron Siegel (the first American chef to win Iron Chef) at the wildly popular Masa s. His transition to luxury resorts began with five years at The Ritz-Carlton, San Francisco, before he opened Cavallo Point Lodge and its flagship restaurant Murray Circle, which won a Michelin star within three months. He then spent 11 years as the director of events for Meadowood Spa and Resort in Napa Valley, where he built the most successful catering business in the Bay Area and the only catering company to ever be invited to the James Beard House. Prior to joining Four Seasons