Gavin Pera

Executive Chef

“I love to give back to the community whenever possible. The opportunity to give back to the community that supports our restaurants is priceless.”

Four Seasons Tenure

Since 2023
First Four Seasons Assignment: Current

Employment History

Playa Largo Resort & Spa, Key Largo, Florida; Loews Vanderbilt Hotel Nashville, Tennessee; The Ritz-Carlton Fort Lauderdale, Burlock Coast; The Maritana, Loews Don CeSar, St Pete Beach, Florida; various Ritz-Carlton properties

Education

Le Cordon Bleu College of Culinary Arts, Miami, Florida

Birthplace

Colorado Springs, Colorado, USA

Languages Spoken

English, Spanish

Gavin Pera brings with him a rich array of skills and a nuanced perspective stemming from a lifetime in the hospitality industry.

After he graduated culinary school at Le Cordon Bleu, Pera began his culinary career with Ritz-Carlton, working across South Florida and the Caribbean, where he was selected to represent the hotel at the renowned James Beard House, highlighting Florida's local food scene. Under his leadership, his team received the Golden Spoon Award for Best New Restaurant in 2016.

Chef Pera transitioned to Loews Vanderbilt Hotel Nashville as executive chef, leading the team to a Dirōna Award for excellence from Distinguished Restaurants of North America. Throughout his Nashville tenure, he also embraced opportunities to stage at three Michelin Star restaurants, including Le Bernardin.

Most recently, Pera rejoined Marriott as executive chef in Playa Largo Resort & Spa in 2020. He had a significant impact on his team and hotel colleagues and received the Food and Beverage Leader of the Year award.

“I try to let the ingredients speak to me and guide me,” says Pera. “The culinary philosophy at Bar Margot and Park 75 revolves around our amazing local ingredients, and I’m excited to provide remarkable experiences for our guests, whether they are here for a special night out or an important business meeting.”

Four Seasons Hotel Atlanta offers more than 17,000 square feet (1,620 square metres) of indoor and outdoor space for unforgettable meetings and events. Pera and the team design custom event menus with ingredients sourced from regional producers, and the Hotel’s very own garden.

Born and raised in Colorado Springs, Pera enjoys being outdoors. Friends say you will always find him fishing with his family or grilling something at the BBQ for his four sons and wife.