All Food and Drink
- Learn More
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. - Learn More
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. - Learn More
Topgolf Swing Suite
Join us for an entertaining experience paired with elevated pub fare along with beverage selections from a full bar. With plush leather lounge seating and a clubby ambience, this fun, interactive space has two simulator bays to play virtual golf and many other video games on a big screen. Or watch a live event in one bay and play like a pro in the other. - Learn More
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.
Welcome to Cinder House by Gerard Craft

Meet The Team

Gerard Craft
Consulting Chef“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 Chef“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 Supervisor"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."

Kelley Schmidt
Executive Chef“The way I relate to a new place or city is through food and regional influence, when I look back I remember the meals and the good times, this feeling is what I hope to bring to guests of Four Seasons Hotel St. Louis.”