Meet Executive Chef
While many young children grew up playing with make-believe food, Marcus Stewart was cooking real, organic, soulful food alongside his grandmother in Andrews, South Carolina at a tender age.
“Just like the vegetables and herbs grown on my grandparents’ organic farm, my passion for cooking is deeply rooted in my southern upbringing and nostalgic memories creating Sunday brunches alongside my grandmother.” – Chef Stewart
In keeping with his childhood experience, Stewart’s culinary philosophy consists of a farm-to-table approach, infused with an abundance of soul. It is of this mindset that Chef has elevated the culinary scene at Vail.
As Executive Chef for Four Seasons Resorts Vail, Marcus Stewart instills this culinary belief upon each member of his team, as well as the product, and holds a very important role in the kitchens. "I am here to support all functions of the culinary department as it relates to managing kitchen staff, culinary operations and menu development.”
A native of Andrews, South Carolina, Chef Stewart assists in overseeing all culinary operations on property including Flame, The Remedy, the Burger Bar, Pool Bar, Bean and Gone, and In-Room Dining.
Chef Stewart joined Four Seasons Resorts Vail in June 2015 from Four Seasons Resort Lanai. While in Lanai, he served as Executive Sous Chef. Prior to Lanai he was the Chef de Cuisine at Park 75 in Atlanta. Chef Stewart’s other culinary experience includes positions at renowned chef Frank McMahon’s restaurant Hank’s Seafood in Charleston, South Carolina, Sous Chef at Four Seasons Hotel Houston and Bogenhauser Hof in Munich, Germany.
Chef Stewart is a graduate of Johnson and Wales University in Charleston, South Carolina, where he earned an associate’s degree in culinary arts. Stewart lives in Vail with his wife Bianca and their three children Jonas, Natalia and Lukas and dog, Stella. When he’s not in the kitchen, he enjoys fishing, skiing, and spending time with his family exploring Vail’s many adventurous offerings.