Drive and passion are just two words to describe what drew Andrew Whiteside into the kitchens. Before joining Four Seasons Hotels and Resorts, Whiteside travelled and worked coast to coast with other luxury hotels, from the Pacific Northwest to Bermuda. He started his culinary career in stand-alone restaurants in and around Southwestern Ontario, Canada. Dining at Four Seasons Hotel Silicon Valley under Whiteside’s guidance is a journey through all the senses: the taste of the perfected homemade pasta dishes; the smell of the sweet desserts; the sight of the steaks dry ageing in the customized fridges; the sound of excited of patrons over their meal; and the simple touches added to each dish to make them master dishes.