Four Seasons Hotel Atlanta Appoints Eric Snow as Executive Pastry Chef

Four Seasons Hotel Atlanta, the luxury property in the heart of Atlanta's Midtown neighbourhood, has appointed Eric Snow as Executive Pastry Chef. With a lifelong commitment to precision and a distinguished career spanning more than two decades at some of the world's most celebrated culinary destinations, Chef Snow brings a wealth of talent and new wave of creativity to Four Seasons Hotel Atlanta.

"Pastry is not just about taste; it's an art form," says Chef Eric Snow. "I'm happy to join the team at Four Seasons Hotel Atlanta and to bring guests a completely new type of experience."

Chef Snow’s culinary journey began with the childhood joy of baking alongside his mother, instilling a reverence for detail and quality of ingredients that he credits to defining his career. Snow has led pastry teams at iconic destinations such as the Oak Room at the Plaza Hotel in New York, Alain Ducasse at the Essex House, Daniel Boulud's Café Boulud Palm Beach, Grand Hyatt Kauai, Wynn Las Vegas, and Atlanta's Joël, where he began his professional path in 2001. His trajectory reflects a steadfast pursuit of culinary excellence, marked by his unwavering dedication to refining his skills in the world's most prestigious kitchens.

Most recently, Chef Snow has served as the executive pastry chef for Atlas and The Garden Room, where his visionary leadership contributed to Atlas's Michelin-starred status. 

With a passion for pushing the boundaries of creativity and craftsmanship, it is Chef Snow’s innovative approach to pastry arts that has led him to be renowned for creating memorable out-of-the-box culinary experiences.

"We are thrilled to welcome Chef Snow to Four Seasons Atlanta," says General Manager Nancy Chacon. "We look forward to pushing the boundaries of sweetness to new levels and providing our guests artistic finales for every meal."