Experience some of the finest dining in Palo Alto at Four Seasons, where fresh California ingredients elevate classic recipes. Savour the sophisticated flavours and ambience of our restaurants, featuring traditional Italian cuisine at Quattro.
All Food and Drink
Italian Cuisine
Quattro
Quattro Restaurant offers a bright, modern dining experience with views of the surrounding landscape. Executive Chef Jacques Swart presents a menu rooted in traditional Italian recipes, elevated with California-sourced ingredients. Quattro delivers a refined yet welcoming take on Italian dining with desserts, cocktails and an award-winning wine list.
Afternoon Tea & Café
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Our lobby lounge offers fresh coffee and pastries all week long, making it the perfect spot for a casual catch-up with friends or colleagues. Additionally, it serves as a great location for bridal showers and baby showers, while afternoon tea enlivens the weekends.
Cocktails & Bites
Quattro Bar
Quattro Bar is Palo Alto’s go-to place for handcrafted cocktails and small plates. Mingle at our newly renovated wraparound bar – perfect for after-work drinks, casual meetings or relaxing evenings near Stanford University. Experience one of the best cocktail bars in Palo Alto.
In-Room Dining
Ideal for time-zone–hopping travellers, impromptu meetings or for a quiet, private meal, our extensive menu lets you dine in style in the comfort of your guest room or suite.
Private Dining
Savour dynamic menus that change along with the seasons in one of three flexible private dining spaces designed for a variety of meetings, events and special occasions.
Italian Cuisine
Quattro
Quattro Restaurant offers a bright, modern dining experience with views of the surrounding landscape. Executive Chef Jacques Swart presents a menu rooted in traditional Italian recipes, elevated with California-sourced ingredients. Quattro delivers a refined yet welcoming take on Italian dining with desserts, cocktails and an award-winning wine list.
Afternoon Tea & Café
[esc]
Our lobby lounge offers fresh coffee and pastries all week long, making it the perfect spot for a casual catch-up with friends or colleagues. Additionally, it serves as a great location for bridal showers and baby showers, while afternoon tea enlivens the weekends.
Cocktails & Bites
Quattro Bar
Quattro Bar is Palo Alto’s go-to place for handcrafted cocktails and small plates. Mingle at our newly renovated wraparound bar – perfect for after-work drinks, casual meetings or relaxing evenings near Stanford University. Experience one of the best cocktail bars in Palo Alto.
In-Room Dining
Ideal for time-zone–hopping travellers, impromptu meetings or for a quiet, private meal, our extensive menu lets you dine in style in the comfort of your guest room or suite.
Private Dining
Savour dynamic menus that change along with the seasons in one of three flexible private dining spaces designed for a variety of meetings, events and special occasions.
The Team
Jacques Swart
Executive ChefJacques brings over a decade of global culinary experience. His career includes roles at One & Only Hotel Cape Town, The President Hotel, and Four Seasons properties in Johannesburg and Kuwait. Known for his focus on sustainable, seasonal cuisine, he blends modern techniques with traditional practices. He has represented South Africa in prestigious culinary competitions, including the IKA Culinary Olympics and Dubai Culinary Championships. A dedicated mentor, Jacques continues to inspire excellence and innovation in the kitchen while fostering the next generation of culinary talent.
POORIA KHORRAMI
CHEF DE CUISINEPooria was born and raised in Iran, where his culinary journey began at the prestigious Cordon Bleu renowned school. With a passion for flavours and a dedication to excellence, he honed his culinary skills over 16 years in Montreal. During his time there, he became an expert in Italian cuisine at the esteemed Ristorante Beatrice, earning accolades for his innovative dishes. Prior to bringing his culinary expertise to California, Pooria was an integral part of the culinary team at Four Seasons Hotel Montreal, where he elevated the dining experience with his creative approach and attention to detail.
Courtney Persichitte
Pastry Sous ChefCourtney joined us from Four Seasons Hotel Chicago and has a tenure of nearly nine years with the company. From crafting chocolates for room service amenities to designing plated desserts for Quattro Restaurant, Courtney has excelled in large party banquet production for up to 500 guests. Her culinary journey includes an internship with Oriol Balaguer in Barcelona, Spain, and The French Pastry School in Chicago.
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