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Four Seasons Hotel Baltimore

  • 200 International Drive, Baltimore, Maryland, 21202, U.S.A.

Norma Whitt

Executive Chef
“Having lived in many different regions, I thrive to understand how different, yet similar, each cuisine and the people who create it can be.”


Four Seasons Tenure

  • Since 2018
  • First Four Seasons Assignment: Four Seasons Hotel San Francisco

Employment History

  • Four Seasons Hotel San Francisco; Iowa State University; Hageman Reserve, Texas; America’s Cup San Francisco; St. Clair Brown Winery, Napa Valley; Bardessono Hotel & Spa, Napa Valley; The Woodmark Hotel, Seattle


  • Laguna Culinary Arts Bakery and Café


  • Redlands, California, USA

Languages Spoken

  • English

A native of Southern California, Chef Norma Whitt always enjoyed being around food and spent her summers learning to cook with her grandmother, so from a young age she knew she was destined to be in the kitchen. “My grandparents loved to entertain, so cooking and hospitality have been ingrained in me since I was small,” says Whitt.

Whitt attended culinary school at Laguna Culinary Arts and following graduation, she began her journey into the dining and hospitality world.

Prior to joining Four Seasons Hotels and Resorts, Whitt’s adventurous career has taken her across the country to work in various positions and cities, such as yacht chef for the America’s Cup held in San Francisco, Chef de Cuisine at The Woodmark Hotel in Seattle, opening executive chef of St. Clair Brown Winery in Napa Valley, as well as the private chef for Iowa State University’s President’s Mansion. Most recently, she held the position of Executive Sous Chef at Four Seasons Hotel San Francisco and its popular MKT Restaurant and Bar.

Now leading the kitchen at Four Seasons Hotel Baltimore, Whitt oversees food and beverage operations, including catering the Hotel’s 20,595 square feet (1,913 square metres) of event space, in-room dining for the 256 guest rooms and suites, and the property’s seasonal Splash Pool Bar & Grill.

“I’m thrilled to turn the page and begin a new culinary chapter in such a vibrant city,” added Whitt. “Baltimore has an incredible food culture and I look forward to incorporating local tastes and regionally-grown elements into my dishes.”

On her days off, Whitt can be found exploring Baltimore’s farmers markets and new parts of the Baltimore-Washington metropolitan area.