Scott Thomas Dolbee
Scott Thomas Dolbee, executive chef of Four Seasons Resort Whistler, might best be described as "a cook’s chef."
Unlike most occupying his culinary echelon, Dolbee never studied at cooking school. Instead, at 18, he joined a hotel restaurant in his hometown of Los Angeles and began learning the art from fellow line cooks.
What he missed in class Dolbee gained in hands-on experience. "Culinary school is great for food knowledge, but it doesn't teach you to juggle the demands of a kitchen." His progression took him to hotel restaurants from Nantucket to Lana'i. From there, Dolbee opened The Blvd Lounge at Beverly Wilshire in Beverly Hills (A Four Seasons Hotel), as chef de cuisine.
Appointed to Four Seasons Resort Whistler in early 2008, Dolbee has brought California cool and boundless possibility to Sidecut. He also encourages participation from the cooks on his staff. "Being able to contribute is a great motivator," notes Dolbee, with a nod to his own experience. "Everybody likes to be a part of something."
