Back to Main

Four Seasons Hotel Chicago

  • 120 East Delaware Place, Chicago, Illinois, 60611-1443, U.S.A.
CFS_505_300x300

Scott Gerken

Executive Pastry Chef
“What drives me about working with desserts is that you start out with basic ingredients, such as sugar, flour, butter and eggs, and you create items that not only taste great, but look amazing. This is what true art is – satisfying all of your senses.”

 

Four Seasons Tenure

  • Since 2005
  • First Four Seasons Assignment: Assistant Pastry Chef, Four Seasons Resort Scottsdale at Troon North

Employment History

  • Four Seasons Resort Scottsdale at Troon North; The Phoenician, Scottsdale, Arizona; The Arizona Biltmore, Phoenix, Arizona; The Omni Grove Park Inn, Asheville, North Carolina; AB Tech Community College, Asheville, North Carolina; Chez Philippe, The Peabody, Memphis, Tennessee; France Pavilion, Epcot at Walt Disney World, Orlando, Florida

Birthplace

  • Cleveland, Ohio, USA

Education

  • AOS Degree, Culinary Arts, Culinary Institute of America, New York; International School of Confectionary Arts, Maryland

Language Spoken

  • English

Since joining Four Seasons Hotel Chicago in 2007, Scott Gerken has been turning desserts and other sweet confections into an art form. Gerken’s desserts highlight seasonal and regional ingredients, similar to the savoury dishes on Allium’s, the Hotel’s modern American restaurant, menu.

A graduate of the Culinary Institute of America (CIA) and International School of Confectionary Arts in Maryland, Gerken knows that desserts must look as enticing as they taste divine, and tailors his approach to focus on both flavour and presentation.  He only uses fruit at its best, chocolate that has bold, complex undertones and a variety of spices to enhance flavour and colour.

Gerken, who happened into the sweet side by luck - he was asked to fill in for a pastry chef while working at The Omni Grove Park Inn in Asheville, North Carolina - quickly discovered he had a true passion for desserts, and pursued further training as a pastry chef.

The innovative, luscious desserts that he prepares for both Allium and the Hotel’s numerous special events has earned Gerken an incredible reputation in Chicago and beyond, but he remains modest: "I am still a work in progress, but I do love what I do."