Mr. Eftekari

Mehdi Eftekari

General Manager

Four Seasons Hotel Los Angeles at Beverly Hills

Mehdi Eftekari is a prominent leader in the hospitality industry and has spent the last 24 years with Four Seasons Hotels & Resorts. Mr. Eftekari began at Four Seasons Hotel Los Angeles at Beverly Hills as the director of food and beverage shortly after the hotel’s opening in 1988, then spent 12 years as general manager of Four Seasons Newport Beach, and returned eight years ago as general manager of Four Seasons Los Angeles at Beverly Hills.

His discerning taste and attention to detail contributed to the success of the opening of Culina, Modern Italian, which was the first destination restaurant to open at a Four Seasons Hotel without a celebrity chef component. Mr. Eftekari was involved in every step, from restaurant design to chef and menu selection. Culina has already been awarded by Esquire as one of the “nation’s best new restaurants,” Wine Enthusiast Magazine for the wine list, and received a design award from Zagat. Mr. Eftekari was also heavily involved with the recent $35 million renovation of all guestrooms and suites, pool deck, and legendary Windows Lounge, and his leadership on providing dedicated, personalized service is evident throughout the hotel.

During his career, Mr. Eftekari has made a career of weaving his way into the fabric of the community while earning the trust and friendship of his hotel guests. He is very involved in numerous charities including Toys for Tots and he sits on the board of several Los Angeles based organizations. He has established Four Seasons Los Angeles as a haven for Entertainment industry actors and executives, and as the top hotel in Los Angeles for press junkets. Eftekari has been instrumentally involved in the launch of the new iPads with ICE technology, as he deeply believes in providing cutting-edge amenities for Four Seasons Los Angeles’ savvy guests.

Mr. Eftekari’s love for hospitality started at an early age. He arrived in the United States from Tehran and went to Georgetown University. After completing his Bachelor of Science degree in business management and marketing at the University of Louisville in Louisville, Kentucky, he pinned his future on hotels, beginning with Hyatt Hotels, working in food and beverage before joining Four Seasons Hotels & Resorts.

Mr. Eftekari can be contacted at 310-786-2212 or mehdi.eftekari@fourseasons.com

Coming Up In The May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.