The Executive Chef of Four Seasons Hotel Washington, DC, Douglas Anderson came by his talent not through Le Cordon Bleu, but through Le Coast Guard. There, the native Scot found his way to the Coast Guard’s Food Service “A” School in Petaluma, California.
Anderson dove in, excelling at the programme and the seven-year enlistment that followed. The experience proved applicable to his current career: “The Coast Guard standard was ‘Whatever it takes,’ which instilled a lot of pride. I feel that same energy and pride in the Four Seasons way of doing things.”
Anderson’s tour of duty included a series of Four Seasons assignments across North America. Upon taking his current position, he promptly redefined the Hotel’s dining focus, paying close attention to guest predilections while emphasising simplicity and freshness. Currently, Anderson is the chair of the Hotel’s Green Committee, working with nearby organic and natural farms to ensure that he's serving top-quality food.