Four Seasons Hotel Chicago welcomes new Executive Chef Sean Murray, who most recently held the position of Executive Sous Chef at Four Seasons Hotel Vancouver.
Murray brings more than 15 years of experience to Four Seasons Hotel Chicago. His passion for local, seasonal cuisine stays true to the philosophy of the Hotel’s modern American restaurant, Allium. Both locals and visitors will continue to experience the best regional ingredients, presented in bold and unexpected ways.
“I’ve always heard so many amazing things about Chicago’s Green City Market. I’m excited to finally experience it firsthand, and incorporate its highly-regarded produce into my menu,” says Murray.
Similar to other accomplished chefs, Murray started cooking at the very young age of 12, and accepted his first restaurant position as a dishwasher in Vancouver at age 15. This inspired him to attend culinary school, followed by a two-week stage at Vancouver’s Pan Pacific Hotel. It is this experience that allowed Murray to appreciate the culinary masterminds within the luxury hotel industry.
With the guidance of his mentor, Ernst Dorfler, Murray took a job with Four Seasons Hotel Vancouver in 2002. Due to his hard work and innate culinary talent, Murray quickly ascended the Hotel’s Food & Beverage department, where he held such positions as Banquet Chef and Restaurant Chef at Chartwell.
Eager to continue his growth, in 2008 Murray had the opportunity to become Executive Sous Chef at Four Seasons Resort Costa Rica at Peninsula Papagayo. During his time in Central America, Murray embraced the pura vida culture, incorporating only the freshest ingredients into his carefully-crafted dishes. The Costa Rican way of life continues to influence Murray’s personal and professional mindset through his love and appreciation for sustainable ingredients.
After three years in Costa Rica, Murray returned to Vancouver to help open the famed YEW seafood + bar at Four Seasons. As Executive Sous Chef, Murray played an integral role in building the restaurant’s strong culinary team, and was crucial in developing YEW’s innovative, regionally-focused menu.
Outside the kitchen, Murray’s energy does not subside. He can be found in a boxing ring, skateboarding around town, or experiencing his current city’s culinary scene. A night out to dinner is one of his favourite pastimes.
Murray is thrilled to continue his career with Four Seasons in a continuously evolving food-centric city. “Chicago is the food mecca of North America. For years, I have looked up to many of the city’s renowned chefs, so it’s exciting to finally have their restaurants at my fingertips,” states Murray.
