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Numbers of Nights: 1

Number of Rooms: 1

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Adults

Children (0-18 yrs)

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Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

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Room 4:

Adults

Children (0-18 yrs)

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To add more than 4 rooms, please call 1 (415) 633-3636. Toll Free Telephone Numbers By Country

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We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

If you require assistance, please contact the Hotel directly at 1 (415) 633-3636 or our Toll-free numbers by country .

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Four Seasons Hotel

San Francisco

Local Time

Local Temperature

16 °C / 61 °F

Chef Bio

Chris Aguirre, Restaurant Chef

Executive Restaurant Chef Chris Aguirre has deep roots in the restaurant industry. Aguirre’s grandmother ran a steakhouse in Texas during the Great Depression – along with a speakeasy – so it could be said he was born for the culinary world. Growing up in Los Angeles with three brothers, he developed a passion for food at a young age. “We were all big eaters and loved to hold cooking competitions to see who could make the best dish in the house,” recalls Aguirre. His dad, a foodie himself, always held the position of official “taste tester.”

 

Aguirre found himself in professional kitchens at the age of 15 and soon realized that cooking was his true passion. After graduating from the Art Institute of California – Los Angeles, Aguirre worked at a variety of Southern California restaurants, including the St. Regis Hotel, before moving to Texas. There, he worked closely with Jean-Georges Vongerichten at Bank – a formative experience in his culinary career. “Working with Jean-Georges greatly influenced my style of cooking. I believe in sourcing the best ingredients you can, and from there, just keeping it simple – allowing the true natural flavours to shine through,” Aguirre says.

 

From Texas, Aguirre moved north to the windy city of Chicago, joining The Ritz-Carlton Chicago (A Four Seasons Hotel). He helped deca RESTAURANT + BAR earn the Bib Gourmand Award two years in a row, the only hotel restaurant in Chicago to receive the honour. Aguirre later moved to Four Seasons Hotel San Francisco in 2012 with his wife and son to become the Executive Restaurant Chef of MKT Restaurant – Bar. He finds culinary inspiration all around San Francisco, but especially in his favourite neighbourhood: Chinatown. When he isn’t in the MKT kitchen, he can be found cooking his son’s favourite dish: Mickey Mouse pancakes.

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