Four Seasons Hotel Los Angeles at Beverly Hills appoints Executive Pastry Chef Chris Ford to its culinary team. Ford has shown his ability to thrive in fast paced environments and manage high guest expectations, having previously led pastry teams at Four Seasons Hotel Baltimore and Beverly Wilshire, A Four Seasons Hotel.
“I have admired the immense creativity of Chris Ford for several years, as his desserts and pastries inspire and add a dynamic element to each guest experience. His energy and talent is unique and we are proud to have him as a key component of our stellar culinary team,” says Michael Newcombe, General Manager of Four Seasons Hotel Los Angeles at Beverly Hills.
Originally inspired by his grandmother, Ford grew up baking bread and testing recipes in Orlando. While enrolled in the local Le Cordon Bleu, he fell hard for dessert and how it allowed him explore his creativity without boundaries. Getting his start in 2011 at Four Seasons Hotel Baltimore, Ford opened Wit & Wisdom, A Tavern by Michael Mina. His specialty was “elegant nostalgia,” which combined traditional flavour profiles with innovative techniques.
After two years, Ford departed for Bouchon Beverly Hills where he worked with Thomas Keller, achieving both a professional and personal goal. One year later, he became the pastry chef for Bryan Voltaggio, a runner-up on Top Chef with nine restaurants in and around the Nation’s Capital. Ford later rejoined the Four Seasons team as the Executive Pastry Chef at the Beverly Wilshire, where he successfully oversaw THE Blvd, the Pool Bar & Café, in-room dining, banquets, and special amenities for the Hotel.
