Four Seasons Hotel Casablanca
- Anfa Place Boulevard de la Corniche, Ain Diab, 20050 Casablanca, Morocco
Four Seasons Tenure
- Since 2018
- First Four Seasons Assignment: Current
- Hotel Kempinski Ishtar, Dead Sea, Jordan; Hotel Kempinski Moika 22, Saint Petersburg, Russia; Bakery Korjov, Saint Petersburg, Russia; Restaurant Le Jules Verne by Alain Ducasse, Paris, France; Bakery and Pastry Shop La Cave à Pain, Asniere, France
- Montfermeil, France
- Pastry diploma 2011, CFA Mederic (Paris) France; additional diploma for cooking and restaurant dessert, CFA Mederic, Paris France
- French and English
Brian Gartner is Pastry Chef of Four Seasons Hotel Casablanca, the company’s second property in the Kingdom of Morocco.
In Gartner’s role he oversees a team of 12 chefs crafting delicious pastries for the Hotel’s signature afternoon tea as well as for its dining outlets, in-room dining, banqueting and amenities.
Growing up in France, Gartner finished high school with a science degree, and pursued two years of biotechnology studies at university before steering his career into the pastry direction. He was always drawn to the complexity of science and how chemical compositions can produce unique reactions. His natural inclination towards science and his love for food led him to the obvious career decision to pursue pastry cooking.
Gartner’s first formidable experience was at Le Jules Verne by Alain Ducasse restaurant at the very top of the Eiffel Tower. There he learned the ins and outs of pastries from Pastry Chef Arnaud Dutertre, someone he considers a mentor to this day. “His techniques and the way he worked was impressive, he was very introverted by nature but managed a laboratory on two floors with such tenacity and efficiency. It was an honour for him to work in the iconic tower, but jokes that the novelty of working at the Eiffel Tower wear off after some time!"
His most recent experience led him to Jordan, where he worked as pastry chef for the Hotel Kempinski Ishtar. There he recalls his most challenging experience during the Arab Summit where he was asked to prepare for five different venues to cater to 1,400 people in the same evening. “Working under such intense pressure but making sure to deliver the same quality of desserts definitely teaches you something.”
His passion for pastries today is driven by his love for travelling and discovering new pastries. He hopes to transmit this passion to his team, motivating them to think outside the box and draw from local ingredients for inspiration.