Nicolas Kurban has more than 25 years of hospitality business leadership and has been responsible for brand development and strategic growth for top-tier Celebrity chefs owned restaurants, as well as leading food & beverage operations for casinos, hotels and entertainment complexes. He has pioneered the design and execution of innovative branding, product expansion, and customer service initiatives that have generated millions of dollars in top end revenues and incremental cost savings. He is an expert in seizing opportunities to create value that increases investor position and ensures brand integrity.
In his current role as Corporate Vice President of Food & Beverage for Four Seasons Hotels & Resorts in the Asia Pacific region, Kurban is responsible for the food and beverage operation of 23 existing and 20 under development hotels, with over $350 million F&B revenue.
His previous roles have been leading the food and beverage operations for prestigious hospitality companies such as Crown Casino & Entertainment Complex - Melbourne, Australia, The Borgata Hotel Casino & Spa - Atlantic City, USA, Wynn Las Vegas - Las Vegas, USA, Thomas Keller Restaurant Group - Napa Valley, USA and Wolfgang Puck Fine Dining Group - Las Vegas, USA.
Kurban holds a Bachelor of Science in Hospitality Management from the Ohio State University.