Four Seasons Hotel New York Downtown Elevates In-Room Dining with Bold New Menu Inspired by Heritage, Seasonality, and Surprising Twists

Four Seasons Hotel New York Downtown unveils a new chapter in its in-room dining experience with the launch of an inspired new menu that redefines classic comfort with delightfully unexpected flavours. Guided by a “avante-garde meets traditional” philosophy, the menu is the brainchild of Chef Mackenzie Mantegazza and the culinary team, driven by heritage, seasonality, and refined, restaurant-quality dining. Guests can now enjoy vibrant, thoughtfully crafted dishes—like the comforting French toast made with a crispy baguette inspired by a beloved family recipe, or the signature avocado “croast,” a clean yet indulgent take on a modern staple—all from the privacy of their rooms.

Rooted in a commitment to locality, every dish celebrates clean ingredients sourced from within a 100-mile radius, including New Jersey apples and seasonal produce from nearby farms, underscoring the hotel’s pledge to sustainable, hyper-local cuisine. Balanced between wellness and decadence, the new offerings include standouts like Radiant Roots juice, citrus beet carpaccio, and an elevated bagel collection that appeals to the eyes as much as the palate.

Guests can find the full new menu here.

A Culinary Vision Fueled by Heritage and Heart

Raised in a family of chefs and immersed in restaurant life from an early age, Chef Mackenzie brings a dual mastery of savoury and sweet and a lifelong love for hospitality. Chef shares, "The new menu is about creating moments that leave a lasting imprint—dishes that aren’t just satisfying, but memorable; it aims to elevate the in room dining experience to restaurant-quality meals, enjoyed in the comfort of your own room.”

By blending technique with nostalgia and layering flavours with intentional design, the new in-room dining menu invites guests into an elevated and personal culinary journey—one that delivers a restaurant-caliber experience with the convenience of private dining.

About Chef Mackenzie A. Mantegazza, Executive Chef

Chef Mackenzie Mantegazza brings a dynamic blend of culinary innovation, leadership, and deep-rooted hospitality to Four Seasons Hotel New York Downtown. A graduate of The Culinary Institute of America in Hyde Park—with dual degrees in Culinary Arts and Culinary Arts Management—Mackenzie’s career reflects both technical precision and an intuitive understanding of guest experience.

Her approach is centered in innovative, seasonal cuisine, with flavours that reflect personal heritage, local partnerships, and a belief that food should leave a lasting impression. With a passion for leading teams, developing unforgettable menus, and elevating everyday dining into a culinary moment, Chef Mackenzie brings both heart and skill to the in-room dining experience—transforming it into something guests will crave long after checkout.

Whether starting the day with nourishing simplicity or ending it with indulgent comfort, guests of Four Seasons Hotel New York Downtown can now savour every bite of their stay—one unforgettable dish at a time.