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Numbers of Nights: 1

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Room 1:

Adults

Children (0-18 yrs)

Room 2:

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Room 3:

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Room 4:

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Four Seasons Hotel

Las Vegas

Local Time

Local Temperature

11 °C / 52 °F

Executive Chef Michael Goodman

Executive Chef Michael Goodman at Four Seasons Hotel Las Vegas

Veteran Executive Chef Michael Goodman leads his team with flair and a passion for cooking. “Las Vegas has become a premier dining destination, says Mark Hellrung,” the Hotel's general manager. “Chef Goodman’s wealth of experience and culinary talents ensure that Four Seasons dining options are some of the most sought after in the city.”


A 24-year veteran with Four Seasons Hotels and Resorts, Goodman has overseen food and beverage operations on both US coasts, in the Pacific Ocean and south of the border. He joined Four Seasons Hotel Las Vegas from Four Seasons Hotel San Francisco, which he opened as executive chef. Prior to that, he was the opening executive chef at Four Seasons Hotel Mexico, D.F., Four Seasons Resort Scottsdale at Troon North and Four Seasons Resort Hualālai at Historic Ka‘ūpūlehu. Goodman has also worked at Four Seasons properties in Maui and Los Angeles.


It is this breadth and diversity of experience in some of the world’s culinary hotbeds that inspires much of Goodman’s varied regional and international cuisine. Throughout Four Seasons Hotel Las Vegas, he oversees a wide array of food and beverage operations, including Veranda restaurant, more than 28,000 square feet (2,600 square metres) of banquet space, a kosher kitchen and Four Seasons Catering to You, the Hotel's off-site catering program.


Goodman, who has a passion for creating simple dishes with robust flavour, is best known for his sophisticated signature creations that reflect light, modern influences.


“I believe in a symbiotic relationship in food,” he says, “Flavours should work together, but maintain their individual flavours.”

A graduate of the Culinary Institute of America, Goodman was selected in 1992 as one of 12 American-born chefs under the age of 34 to be a semifinalist in the US flight of the prestigious Bocuse d’or cooking competition. Prior to joining Four Seasons, Goodman honed his skills at several New York properties, including the Helmsley Palace, the American Stanhope and the Hudson Golf Club.

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