Michael Grande Named Executive Chef at Four Seasons Hotel Seattle

USA, Seattle, Washington. September 14, 2021

Four Seasons Hotel Seattle, located near the city's iconic attractions and Washington State's only Forbes Five-Star property, announces Michael Grande (pronounced Gran-dee) as Executive Chef. He will lead food and beverage operations, from catering at the Hotel's 10,570 square feet of event space to in-room dining at the 147 guest rooms and suites.

Goldfinch Tavern, an Ethan Stowell Restaurant, will continue its partnership with Stowell and day-to-day direction will be helmed by Grande and the restaurant staff. Seasonal pop-up restaurants such as the poolside Eventide and private cabana dining will also be overseen by Grande.

"I'm excited to bring my experiences from living around the country creating farm-to-table dishes to Seattle and apply them to the great products of the Pacific Northwest," says Grande, who on his spare time will be found at local farmer's markets. "Our guests can expect high quality ingredients prepared in a thoughtful manner that highlights the greatness of this region."

While many of us were still deciding our career paths, Grande's started at an early age and his passion for all things culinary evolved into a life-long dream. He attended culinary school at Southern New Hampshire University and after completing degrees in Culinary Arts and Hospitality Administration, he started his journey into the hotel world.

He has worked in various dynamic cities such as Boston, Washington DC, Scottsdale, and most recently in Sacramento where he was the executive chef for Hyatt Regency Sacramento. During his time in Sacramento, he was voted Best Chef by Sacramento Magazine on three separate occasions and won Best Burger in the Sacramento Burger Battle.

New to the Pacific Northwest, Grande is looking forward to enjoying all the hiking trails within and around the Emerald City with his fiancée and exploring restaurants in the various unique Seattle neighborhoods. Grande is also an avid reader, vinyl record collector, travel nomad, and gardener.

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Architecture & Design: Wellness is Key


Like every other facet of hotel operations, architecture and design firms are adapting their work to ensure the safety and well-being of both guests and staff. New ways to bring Wellness into hotel spaces are being explored and these solutions are taking on many forms. Hotel designs are incorporating more open floor plans, open air spaces, high ceilings, outdoor areas and operable walls into their spaces. Guests no longer want to be packed into tight areas. More "biophilic" elements are also being incorporated, offering guests the sense of being outdoors. Another trend is the reimagining of guest rooms to support remote work capabilities. Some hotels are converting empty guest rooms into office spaces, complete with effective lighting and suitable backgrounds for video conferencing. Dedicated Zoom Rooms are also becoming increasingly popular. The main goal is to provide guests with a positive experience in a space that feels safe and comfortable. These are some of the architecture and design subjects that will be covered in the November issue of the Hotel Business Review.