Meet the Innkeeper
Keeping the Inn is what Nick Squire has been doing since he was 13 years old in his family’s hotel in Cornwall, England. Working his way through many of the various positions, he learned the keys to hospitality management, later securing a bachelor’s degree with honors from Plymouth University.
Nick’s first taste of the luxury market came after university at Gidleigh Park Hotel in Devon, England, a small luxury country inn with a 2-star Michelin Restaurant and a membership with Relais and Chateaux. During his five years there, he rose from a server in the restaurant to Assistant Innkeeper.
His first venture to the United States came in 2005 at White Barn Inn in Kennebunkport, Maine, also part of Relais and Chateaux, with a AAA 5-diamond, Forbes 5-Star restaurant. During a six-year tenure with the company, he worked as restaurant manager and front desk manager at White Barn Inn and as innkeeper and general manager of two other properties under their ownership—Windham Hill Inn in Vermont and Asticou Inn in Northeast Harbor, Maine.
It was Nick’s desire to return to Vermont—which is much like the areas he grew up in England—that brought him to Stratton Mountain Ski Resort in 2011 before he moved to The Hermitage Club in Wilmington, VT, where he spent four years as the lodging director.
In August 2017, Nick joined Four Columns Inn as general manager. Creating seamlessly executed events and memorable stays for guests is what Nick does with grace, warmth and style. “Innkeeping is unique,” he shares, “you have to love it to do it successfully. An average day can include doing any and all tasks related to any position at the Inn. We all work together to keep the Inn and grounds pristine and to help Chefs Kieffer and Bevan deliver the excellent cuisine Four Columns is famous for.”
Squire’s calm demeanor and quick wit provide a steady anchor for his team and a relaxed atmosphere for guests.
Philosophy of Hospitality
The key to our success is that we put you first. We smile. We listen. We anticipate your needs. This is the human touch we add to everything you can see, touch and explore. It’s what we refer to as our Philosophy of Hospitality.