Four Seasons Hotel Mexico, D.F.

New technology and future plans for the Hotel are revealed.

Rebecca Selley-Morales has come home. Thirteen years after starting her hospitality career at Four Seasons Hotel México, D.F., she has returned as its general manager.

"It's an honour to be here in this beautiful Hotel, and to return to my hometown where I started my career," said Selley-Morales at a recent reception to introduce her to local media representatives. "I hope that everyone feels at home, because Four Seasons is your home."

The event was hosted in the Hotel's Presidential Suite, where guests delighted in trying out one of the Hotel's newest technological innovations. A television embedded behind the bathroom mirror - only revealing its presence when turned on - is unique to Four Seasons in the city.

In a period of two months, all 40 suites in the Hotel will have these televisions," said Selley-Morales. She also announced further improvements to the city's premier hotel: four new suites will each have a private terrace with a fireplace.

Selley-Morales, a native of México, D.F., comes to the Hotel from her most recent position at Four Seasons Resort Punta Mita, after working at Four Seasons hotels in the US, Europe and South America. She is living proof of the philosophy of Four Seasons that places importance on hiring the right people and then training and nurturing their career growth within the company. In just 13 years since joining Four Seasons as a restaurant hostess, Selley-Morales was promoted from post to post, up to taking responsibility for running a hotel in a city where competition is heavy and standards are high.

"The success of our company is the teamwork," said Selley-Morales as she toasted guests at the welcoming reception. Other Four Seasons team members in attendance included Patrick Pollak, hotel manager; Patricia Ortiz, director of sales and marketing; and Executive Chef Orazio Simoncini, whose culinary team offered a delicious buffet at the event.

Different food stations included seafood and caviar; foie gras, pasta and risotto; champagne, wine and specialty coffee; plus desserts. The Presidential Suite was decorated with red roses and candles for the occasion, and a saxophonist entertained.