Four Seasons Cairo at Nile Plaza boasts stunning views of the Nile River, lush green gardens, and world-class amenities. In an exclusive interview with Deccan Chronicle, Yves Giacometti, the hotel's Regional Vice President and General Manager talks about what makes this luxury property unique.
With over 39 years of experience working with Four Seasons, Yves has worked across various destinations worldwide. I asked him how his international experience has helped him elevate the guest experience at Four Seasons Cairo.
“Over the decades, we have gained the reputation of luxury in the hospitality industry because we are very consistent on how we perform and how we deliver unique experiences to our guests,” says Yves, adding, “A majority of our guests travel the world and hence we have to deliver and maintain standards.”
Yves emphasised the importance of local culture in shaping the hotel’s identity. Pointing out the various artworks on display, Yves says, “We have over 200 pieces of local artwork within the hotel, and they are all Egyptians. This is how we bring the culture with it. It’s not ancient culture, it’s modern culture. Most of these artists are still alive.”
Elaborating further on incorporating cultural elements into the hotel, he says, “We want to make sure that our guests have a sense of place when they come here. We have Italian restaurants, Chinese restaurants, Egyptian restaurants, and Lebanese restaurants. We have an Asian fusion restaurant, and we have a couple of bars. We have a Mediterranean restaurant, and we have every restaurant with a chef. We have an Italian chef here, and we have a Lebanese chef, and a Chinese chef. So, they bring their own knowledge, but obviously, they need to associate with the local culture, with the product that you have, and create something that is unique to the restaurant.”
“And people here in Cairo are very refined, they have travelled a lot. So they appreciate having access to this international cuisine at their fingertips. They don't have to travel, they can come here, they have all of these options,” he beams.
Talking about the sustainability initiatives in the hospitality industry, he says, “We try as much as possible to reduce plastic. We make sure that we recycle, that we connect with the local community. That is also important. We do a lot of punctual actions to support sustainability and show our presence within the community.”
On what sets Four Seasons Cairo at Nile Plaza apart from other luxury hotels in the area, Yves Giacometti says, the key differentiator lies in the hotel’s most valuable asset: its people. “We have a remarkable team of employees, with over 400 staff members who have been with us since the hotel's opening. Their dedication, passion, and sense of belonging to the property are unparalleled. They take immense pride in showcasing our hotel, and that’s something that can't be replicated overnight. It’s the result of 20 years of nurturing a culture of excellence and creating a strong sense of community among our team members.”
Talking about returning guests, he proudly says, “We have a very loyal clientele in this hotel, like in many Four Seasons. A lot of guests from the Middle East visit us week after week because they know that they can rely on the Four Seasons service.”
“To deliver this exceptional experience, we have invested in a team that’s truly dedicated to our guests' needs,” Yves explains. “With a staff of 1,100 supporting just 371 rooms, we maintain an impressive ratio of nearly three employees per room, ensuring that every guest receives personalised attention and care.”
For Yves Giacometti, the essence of luxury hospitality is not about opulent decor or extravagant spending, but about something far more meaningful. “We are not just in the hotel business,” he emphasizes. “We are in the business of people. True luxury is about delivering exceptional, personalised experiences through genuine care, attention, and listening. It’s about understanding what makes each guest unique and tailoring our hospitality to exceed their expectations,” he sums up.
