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Four Seasons Hotel Boston

  • 200 Boylston Street, Boston, Massachusetts, 02116, U.S.A.
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Brooke Vosika

Executive Chef

“You can judge the characters of chefs by their passion and creativity. If you’re not pushing the envelope, you’re not much of a cook.”

Four Seasons Tenure

  • Since 1982
  • First Four Seasons Assignment: Cook, Four Seasons Hotel Washington, DC

Employment History

  • Four Seasons Hotel New York; Four Seasons Hotel Atlanta; The Olympic Hotel Seattle (formerly a Four Seasons Hotel); Four Seasons Hotel Chicago; Four Seasons Hotel Washington, D.C.

Birthplace

  • Philadelphia, Pennsylvania, USA

Education

  • Associate in Occupational Studies (AOS), The Culinary Institute of America

Languages Spoken

  • English and French

With multiple events, The Bristol Lounge and 65 chefs to oversee, you'd think Executive Chef Brooke Vosika might wash his hands of culinary pursuits away from the office. On the contrary, he prefers to keep them busy:  "art and gardening - making my own wines, sauces, ciders and more - are my passions. For me, it's about learning and preserving history. I want my children to know that this is how you grow asparagus, and this is how good it can taste."

When not overseeing the "choreographed chaos" of the Bristol Lounge and banquet kitchens, Vosika can be found tending to his organic garden and orchards in upstate New York. "I spent summers there and fell in love with the freshness and abundance of food," he recalls of his youthful days cooking alongside his grandfather, a founding member of the Woodstock art community. On a given Saturday, Vosika can be found inviting friends over to boil sap into maple syrup or press apples into cider. And his personal wine label, Sawkill Creek, is now in its third vintage: "My plan is to create a bottle that can be appreciated right next to the expensive ones, with no regard to labels."

Vosika's love of farm to table extends right to the Four Seasons Boston kitchens: "we house age our meats, hand roll our pastas, and have a commitment to using the freshest local ingredients. Guests love knowing that what they're eating came from a farm right nearby."

Follow Chef on Twitter @ChefVos.

Check out the latest coverage in The Boston Globe on Chef Brooke Vosika:

See Chef Brooke Vosika in action:

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