Josh Fryer

Executive Chef

“When I joined Four Seasons, it was everything I wanted a company to be. Learning about the Golden Rule and then actually having a company that followed through was very important for me. The culture that we build here is very important, and that is the entire reason I chose Four Seasons. It’s all about the culture, it’s all about the people.”

Four Seasons Tenure

Since 2017
First Four Seasons Assignment: Banquet Chef, Four Seasons Hotel Atlanta

Employment History

Four Seasons Hotel Denver; Four Seasons Resort Maui at Wailea; Epicurean Atlanta, Autograph Collection; Four Seasons Hotel Atlanta; The Ritz-Carlton Atlanta; The Ritz-Carlton Reynolds, Lake Oconee; PGA National Resort

Education

Bachelor’s Degree in Criminology, West Virginia University, Morgantown; Diploma in Culinary Techniques, Pennsylvania Culinary Institute, Pittsburgh

Birthplace

Charleston, West Virginia, USA

Languages Spoken

English

Born in Charleston, West Virginia, Josh Fryer began his career with Four Seasons in 2017, joining Four Seasons Hotel Atlanta as the Banquet Chef. Fryer later accepted a position as Executive Sous Chef at Four Seasons Resort Maui at Wailea. After a few years leading the kitchen in Maui, Fryer joined Four Seasons Hotel Denver as Executive Chef for the hotel and its premier steakhouse, EDGE Restaurant & Bar in September 2024.

Fryer is inspired by the Colorado culinary scene, as he enjoys working with local game such as elk and bison and focusing on using the food and agriculture that is based in Colorado. Along with the mountains and cool weather, he feels the culture is similar to his hometown, where he would frequently hunt with his father and can his own fruits and vegetables. When he was young, Fryer’s grandfather would take him foraging for morel mushrooms and ramps, teaching him how to live off of the land.

When Fryer was in college, he began going to restaurants that he was not able to visit growing up, which exposed him to new types of foods and preparations, highlighting the artistic and creative nature of cooking. Upon graduating from West Virginia University, Fryer decided to attend culinary school to pursue a career as a professional chef.

Fryer enjoys the challenge and unpredictable nature of the kitchen, trying different techniques and experimenting with new recipes until finding something extraordinary. As Fryer gained experience in his career, he began learning about the culture of Four Seasons and was particularly moved by the Golden Rule, as that was a principle his parents instilled in him when he was young. “When I joined Four Seasons, it was everything I wanted a company to be,” shares Fryer. “Learning about the Golden Rule and then actually having a company that followed through was very important for me. The culture that we build here is very important and that is the entire reason I chose Four Seasons. It’s all about the culture, it’s all about the people.”

Fryer finds inspiration in his craft by constantly pushing boundaries. He is fond of French and Southern cuisine, combining elements of both for his own unique style. He likes to reimagine classic flavour combinations and popular dishes, and then put his own contemporary twist on his recipes for EDGE Restaurant & Bar. One of Fryer’s most important accomplishments to him was being named Executive Chef at Four Seasons Hotel Denver. He is very proud of this accomplishment because he kept driving towards his goal despite challenges and setbacks along the way.

Fryer believes EDGE Restaurant & Bar has earned its reputation as a staple of the city. He respects how committed the staff is to EDGE and how proud they are of the city of Denver. One of his favourite elements of EDGE is the dry-age program. He believes it to be the best dry-age program in the city, serving the highest quality steaks, fish, and game, while supporting local farms and ranches that have been a part of the community for years.