Goodman, who has a passion for creating simple dishes with robust flavour, is best known for his sophisticated signature creations that reflect light, modern influences. It is this breadth and diversity of experience in some of the world’s culinary hotbeds that inspires much of Goodman’s varied regional and international cuisine throughout Four Seasons Hotel Las Vegas, where he oversees a wide array of food and beverage operations including Veranda Restaurant, more than 28,000 square feet of banquet space, a kosher kitchen and Four Seasons Catering To You, the offsite catering program. Goodman has also worked at Four Seasons properties in Maui and Los Angeles. Prior to that, he was the opening Executive Chef at Four Seasons Hotel Mexico DF, Four Seasons Resort Scottsdale and Four Seasons Resort Hualalai. He joined Four Seasons Hotel Las Vegas in 2003 from Four Seasons San Francisco, which he opened as Executive Chef. “Las Vegas has become a premiere dining destination, and the wealth of experience and culinary talent in our kitchens ensure that Four Seasons dining options are some of the most sought after in the city,” says Chef Goodman.Ī veteran of Four Seasons Hotels and Resorts since 1987, Goodman has overseen food and beverage operations that span both coasts, the Pacific Ocean and south of the border. Four Seasons Hotel San Francisco Four Seasons Hotel Mexico DF Four Seasons Resort Scottsdale at Troon North Four Seasons Resort Hualalai Four Seasons Resort Maui at Wailea Four Seasons Hotel Los Angeles at Beverly Hills several hotels in New Yorkįour Seasons Hotel Las Vegas continues to set the bar for culinary excellence as veteran Executive Chef Michael Goodman leads his team with flair and a passion for cooking.First Four Seasons Assignment: Banquet Chef at Four Seasons Hotel Los Angeles at Beverly Hills.
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