Michael Brown

Four Seasons Tenure

• Since 2018
• First Four Seasons Assignment: Pastry Sous Chef, Four Seasons San Francisco

Employment History

• The Taj Cape Town; Mar-a-Lago Club; InterContinental Washington DC; Foreman Wolf

Education

• Associates Degree in Culinary Arts, Capsicum Culinary Studio, South Africa

Birthplace

• Virginia, South Africa

Languages Spoken

• English and Afrikaans

Chef Michael Brown’s experience with the Four Seasons brand has been sweet, to say the least. The Executive Pastry Chef leads a team who crafts delicious desserts and pastries for all guests who pass through the doors of Four Seasons Hotel San Francisco. Often, his culinary creations are the last thing guests experience on property, and leave a lasting impression. His culinary journey has taken him all over the world to gain valuable experiences and skills.

Following his education at Capsicum Culinary Studio in South Africa, Chef Brown joined the team at La Taverna in Aviemore, Scotland, where he continued to hone his skills and advance his career. After his experience at La Taverna, Brown headed back to Cape Town to continue learning at the Winchester Mansions and the Taj, then embracing his love of travel and heading off to the Fresh Meadow Country Club in New York, and Mar-a-Lago Club in Florida.

Brown continued his life on the East Coast, joining the team at the InterContinental in DC and overseeing a multiple property lineup for the Foreman Wolf Group in Baltimore. In 2018, he decided to venture out west, settle down in Marin County with his wife and children, and treat Four Seasons Hotel San Francisco guests to delectable confections - his signature style incorporates multiple complex flavour profiles and clean lines, and his personal favourite dessert is an Opera Tarte due to its precise design and rich flavour.