Santa Barbara, CA (November 11th, 2016) – Four Seasons Hotels and Resorts throughout the world recently announced its Taste of Place initiative, designed to showcase authentic local culture and fresh produce reflective of the destinations in which the resorts are located. At Four Seasons Resort The Biltmore Santa Barbara, the American Riviera is discovered in the flavors of Executive Chef Marco Fossati, who calls upon seminal cooking experiences and training in his native Italy and throughout the Mediterranean.
Hailing from Genoa, Italy, Executive Chef Marco Fossati has more than 28 years of experience cooking in kitchens around the world. Chef Marco started cooking alongside his grandparents in Italy at an early age and finds passion in learning and teaching others – For Chef “there is always something to learn.” He began his Four Seasons career 18 years ago at Four Seasons Hotel Milano and subsequently was named Sous Chef at the one-star Michelin Carpaccio Restaurant at Hotel Royale Monceau, Paris. He was later 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 at Four Seasons Sharm El Sheikh (Egypt) and Four Seasons Silicon Valley (Palo Alto) where he served as Executive Chef for the past six years. Recently Chef was selected to cook at the famed James Beard House in New York.
