Four Seasons Hotels and Resorts throughout the world present a “taste of place” in dining venues designed to showcase authentic local culture and fresh produce reflective of the destinations in which the hotels are located. At Four Seasons Resort The Biltmore Santa Barbara, the American Riviera is discovered in the flavours of Executive Chef Marco Fossati, who calls upon seminal cooking experiences and training in his native Italy and throughout the Mediterranean. This month, Chef Marco, a celebrated Four Seasons culinary leader who is new to Santa Barbara, has re-launched menus at both the Resort’s signature Bella Vista Restaurant and at Tydes Restaurant, an exclusive, ocean front dining experience.
Executive Chef Marco Fossati recognised his passion at an early age, cooking alongside his grandparents in Genoa, Italy. He began his Four Seasons career 18 years ago at Four Seasons Hotel Milano and subsequently was named sous chef at the Michelin one-star Carpaccio Restaurant at Hotel Royale Monceau, Paris. He was subsequently named chef de cuisine at Flavio Briatore in Porto Cervo, Sardinia (Italy) and at D.O.C. Restaurant in Hamburg (Germany). Most recently, he was Chef de Cuisine Four Seasons Sharm El Sheikh, Egypt and Four Seasons Hotel Silicon Valley at East Palo Alto where he served as Executive Chef for the last six years.
