Culinary Trio
From The Three Musketeers to The Three Tenors, there is something magical and powerful about the number three. It’s a phenomenon proven true in the kitchen of the Hotel’s signature restaurant, Seasons, which sees Executive Sous Chef Alexander La Motte and Pastry Chef Jeffrey Wurtz working alongside Executive Chef Mark Richardson.
“We have assembled a superior team of chefs who have used their expertise and impressive pedigree to elevate Seasons to an entirely new level,” says Doug Housley, general manager of Four Seasons Hotel San Francisco.
Boasting experience from some of the nation’s top restaurants, La Motte and Wurtz have been mentored by highly acclaimed chefs, including Alain Ducasse, Joël Robuchon and Thomas Keller. Collectively, the new team at Seasons places the utmost importance on sourcing the finest local provisions from around the Bay Area, and approaching them with keen attention to proper handling, seasoning and preparation.
Richardson notes: “Alex and Jeffrey are exceptional culinary talents; the three of us are already collaborating on the menus and our shared perspective on food will result in some exciting changes at Seasons.” Le Motte eagerly agrees: “Our styles complement each other, as we enjoy adding a little playfulness with food.”
Should you desire to experience first-hand the power of three, book a table at Four Seasons Hotel San Francisco’s Seasons Restaurant, and savour, what else, a three-course meal, paired with a beer, cocktail or wine recommended by the expert bartenders of Seasons Bar.
