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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Revenue Management: Monetizing All Offerings


Of all the departments within hotel operations, Revenue Management may have been the hardest hit, due to the pandemic. The logic goes - no revenue, no need for revenue managers - so many industry professionals were furloughed. If business rebounds in 2021, as expected, then hotel management will have to determine when prevailing occupancy levels justify bringing back their revenue management team. Also, the pandemic seems to have exposed some weaknesses in the traditional RevPAR models. There is a growing understanding that it is no longer sufficient to use a "revenue per available room" model; instead, hotels are adopting a TRevPAR model (total revenue per available room). This model recognizes that revenue streams from other departments are just as important as the revenue gained from rooms. As a result, hotels are looking at ways to monetize any and all hotel offerings - from dining outlets and spas to outdoor function spaces and local partnerships. The October issue of the Hotel Business Review will examine these developments and report on how some leading hotels are executing their revenue management strategies.