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

    Cinder 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.
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  • Cinderhouse outdoor patio with couples seated at banquette, sectional sofa, bar with pergola, view of arch at sunset

    Cinder 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.
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  • In-bungalow dining breakfast with sunny side egg, roast potatoes and salad, toast, coffee and fresh fruit

    In-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.
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Welcome to Cinder House by Gerard Craft

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Cinderhouse outdoor patio with couples seated at banquette, sectional sofa, bar with pergola, view of arch at sunset

Culinary Experiences

  • A Chef For All Seasons

    On Thursday, July 28, and Friday, July 29, we invite you to join us for a stellar dining experience when acclaimed Chef Aaron Brooks of EDGE, Steak & Bar at Four Seasons Hotel Miami collaborates with the Cinder House culinary team – James Beard Award-Winning Chef Gerard Craft and Chef de Cuisine Peter Slay. Chef Brooks’ many recognitions include being named one of Miami’s Hot Shot Chefs, a "Man of Meat," and "Best Chef in Miami. The multi-course menu will showcase Chef Brooks’ philosophy of preparing superior quality products with techniques that highlight their exceptional flavors.
    a woman in a red dress leans back against a white cloth couch as she sips a glass of white wine, while a male sits across from her and talks
    a woman in a red dress leans back against a white cloth couch as she sips a glass of white wine, while a male sits across from her and talks

    A Chef For All Seasons

    On Thursday, July 28, and Friday, July 29, we invite you to join us for a stellar dining experience when acclaimed Chef Aaron Brooks of EDGE, Steak & Bar at Four Seasons Hotel Miami collaborates with the Cinder House culinary team – James Beard Award-Winning Chef Gerard Craft and Chef de Cuisine Peter Slay. Chef Brooks’ many recognitions include being named one of Miami’s Hot Shot Chefs, a "Man of Meat," and "Best Chef in Miami. The multi-course menu will showcase Chef Brooks’ philosophy of preparing superior quality products with techniques that highlight their exceptional flavors.
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Events

  • Daily, from 4:00 pm

    Oysters & Wine

    Join us 7 days a week starting at 4:00 pm to enjoy 1/2 dozen oysters and 1/2 bottle of sommelier selected wine for USD 45.

The Team

A male chef with a short bear in a baseball hat and blue apron smiling outside.

Gerard Craft

Consulting Chef
The 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.”

A bald male chef in a blue apron sitting at a table and booth.

Peter Slay

Chef de Cuisine
With his family history rooted in hospitality and experience working at top rated restaurants along inspiring mentors, Chef Peter’s interest in the culinary industry started at a young age. Spending as much time at Slays – his family’s restaurant, as the classroom, Peter was drawn to the faced-paced environment of restaurant kitchens.

“Stepping into a kitchen, feeling the energy, hearing the loud noises and watching chefs create incredible dishes, immediately captured my attention; this is a world I wanted to be a part of.”

A female chef leaning on a counter in a kitchen with a blue apron on

Tiffany Gilmore

Assistant Executive Pastry Chef
Pastry 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."

A female staff member in a blue jacket, smiling behind a bar of a restaurant with dim lighting.

India Stevens

Cinder Bar Supervisor
India 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."