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Room 1:

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Four Seasons Hotel

Baltimore

Local Time

Local Temperature

12 °C / 54 °F

weddings

Culinary Arts

Baltimore Wedding Catering at Four Seasons Hotel in Harbor East

Already a well-known destination for dining, Four Seasons Hotel Baltimore takes pride in culinary creativity – providing a delicious location for Baltimore, Washington, DC, and Delaware weddings. Overseeing all the culinary operations is Executive Chef Oliver Beckert, a Four Seasons veteran since 1996. He and his team deliver a huge breadth of expertise as they custom design a menu for your wedding.

  • Wedding Menus

    Use our sample menus, available at a range of prices, for inspiration as you work with Executive Chef Oliver Beckert’s catering team to develop a menu that speaks to your tastes and personalities. We can reflect the flavours of a particular culture, or incorporate personal elements – such as the couple’s favourite dish or family recipe – into a meal that retains an elegant, contemporary flair. You might choose to begin with a reception featuring Maryland crab cakes, lobster BLTs or beef tartare. Dinner may be served seated or at stations. Choose from tempting entrées such as rosemary-balsamic glazed whole tenderloin of beef, lemon-thyme seared rockfish or Amish organic roasted breast of chicken, or stations featuring Tennessee comfort food or a Chesapeake Bay raw bar. We invite you to discuss your needs with us.

Meet Executive Chef Oliver Beckert

Oliver Beckert is all over the place as Executive Chef of Four Seasons Hotel Baltimore, and that suits him just fine. “We have two open kitchens that are important for giving chefs a feel for the clientele. These days, a good meal is as much about being entertained as about the food.”

Beckert was born for the kitchen. Family photographs reveal a three-year-old learning the art of hearty German cuisine from his grandmother, “a fantastic cook,” he recalls. “My mother always worried I’d take my fingers off chopping onions and carrots. Then they realized, this boy likes to cook.” Schoolwork wasn’t Beckert’s thing, but he took to restaurants with ease. He joined Four Seasons on the line at The Pierre in New York and then hopped to London and Washington, DC, before opening Miami, Lanai and Vancouver. His experience ranges widely from the German cuisine of his youth to the Italian he learned in the military. Hawaii provided tropical inspirations, and coastal Canada found him focusing on “strong flavours and seafood.”

Read more about Executive Chef Oliver Beckert

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