All Food and Drink
![The interior of cinderhouse restaurant at four seasons saint louis is decorated with a navy accent wall, light wooden floor with a chevron style, black tables and camel colored leather chairs]()
Learn MoreCinder House
James Beard Award-Winning Chef Gerard Craft is blending the tradition of wood-fired meat, vegetables and fish with bold international flavours. With an eye on the entire world, but a heavy hand toward South America, a meal at Cinder House is always flickering with surprises.![Cinderhouse outdoor patio with couples seated at banquette, sectional sofa, bar with pergola, view of arch at sunset]()
Learn MoreCinder Bar
Innovative cocktails, an extensive list of wines by the glass and a handpicked selection of local and craft beers served alongside light fare make this St. Louis’ best spot for sipping, snacking and socializing. Grab a caipirinha and sit back and enjoy the terrific view, seated inside or perched at the outdoor bar overlooking the downtown skyline.![In-bungalow dining breakfast with sunny side egg, roast potatoes and salad, toast, coffee and fresh fruit]()
Learn MoreIn-Room Dining
Whether you’re time-zone hopping, feeding a hungry team during an impromptu meeting, or looking for quiet, private dining, you can choose from our extensive In-Room menu day or night.
Culinary Experiences
![A colourful salad on a white plate with a red cocktail.]()
Women’s History Month
From a menu shaped by a grandmother’s love of cooking and a Frida Kahlo-inspired dessert to women-made wines and a cocktail that pays tribute to an industry innovator, the Women’s History Month menu features special dining and sipping options featured from March 1 to 31, 2023. The entire three-course menu including the cocktail and wine pairing for the first and second course can be ordered as a prix fixe menu for USD 125 per person. Each offering can also be ordered a la carte.1 / 2
![A plate of Eggs Benedict and an amber drink.]()
Easter Brunch
A lavish buffet brunch featuring seafood and carving stations, made-to-order omelets and a waffle bar with all the fixings will be served from 10:00 am to 2:00 pm on Sunday, April 9, and will be priced at USD 95 per person.2 / 2
Welcome to Cinder House by Gerard Craft
The Team
Gerard Craft
Consulting ChefThe restaurant design and menu of Cinder House both draw inspiration from South America for a very personal reason close to the James Beard Awarding winning chef's heart. Chef Gerard Craft’s childhood nanny, Dia, who he considers a second mother, first ignited Craft’s love of food through her traditional South American cuisine. The menu at Cinder House centers around the kitchen’s wood-burning hearth, for Craft’s take on wood fired cuisine, with many dishes being an ode to Dia.
“Some foods taste so much more complex when cooked on a wood fire. Grilling is a universal technique so the menu reflects many different cultures but the food will be heavily influenced by the grilling mecca of South America.”
Tiffany Gilmore
Assistant Executive Pastry ChefPastry is as creative as you are willing to make it and Tiffany Gilmore loves introducing guests to new flavours and desserts, beautiful enough to first eat with their eyes and equally as pleasing at first bite. With an early background rooted in the art of ceramics and floral design, Tiffany is always pushing creativity in the kitchen.
“It’s all about the ‘wow factor’, from striking patterns to repetition of design elements, to sizes and shapes scaled to impress, there are a myriad of elements that we can use in pastry."
India Stevens
Cinder Bar SupervisorIndia is the spark behind the well-crafted seasonal cocktail menus that greet guests of Cinder Bar. Playing off the dishes of Cinder House, the Hotel’s signature South American-inspired dining experience fashioned by James Beard Award-winning Chef Gerard Craft, she draws inspiration from drinks-of-the-moment in Brazil and beyond. What India calls her “forward-thinking culinary approach” to mixology has resulted in originals such as the Maracuya, a variation on the Hemingway Daiquiri with passion fruit, lemon and grapefruit in the mix; and the Maestro, similar to a classic Old Fashioned but with Venezuelan rum.
"We have so many high-quality products at our fingertips: a kitchen full of fresh fruits and vegetables, and an array of spirits from around the world. I like to play with ingredients to see where they take me – from trying unlikely spirit combinations to playing with the acidity levels of fresh citrus."