Shaun Acosta

Executive Resort Chef

“I believe that great food starts with quality products that are simply prepared at the highest level.”

Four Seasons Tenure

Since 2006
First Four Seasons Assignment: Lead Line Cook, Four Seasons Resort Hualalai

Employment History

Four Seasons Resort and Residences Napa Valley; Four Seasons Hotel New York Downtown; Four Seasons Resort Hualalai; Hyatt Regency San Francisco

Education

California Culinary Academy, San Francisco

Birthplace

Merced, California

Languages Spoken

English

Chef Shaun Acosta’s impressive two-decade career with Four Seasons is a testament to his dedication to simple, quality-driven cuisine. A Northern California native, he began his professional journey in San Francisco, where he studied at the California Culinary Academy and gained experience at the Hyatt Regency before joining Four Seasons in 2006.

His start with the company was at the stunning Four Seasons Resort Hualalai on the Big Island of Hawaii, where he spent a decade working his way up through various culinary roles, culminating in the position of Executive Sous Chef. Following his time in Hawaii, Chef Acosta served as the opening Executive Chef at Four Seasons Hotel New York Downtown, where he innovatively created the "Restaurant in Your Room" concept, bringing a full dining experience to the comfort of guests’ rooms. Most recently, he served as Executive Resort Chef at Four Seasons Resort and Residences Napa Valley.

His passion for cooking is deeply personal, stemming from his childhood. "My grandmother means a lot to me," he shares. "In our big family gatherings, I used to follow her around the kitchen, lending a hand as she prepared meals for everyone. I’ll never forget how special it felt to be involved in cooking for the whole family.”

Chef Acosta has embraced the challenge of leading the culinary team at Four Seasons Hotel San Francisco, driven by a desire to continue his growth and return to a favourite locale. "San Francisco has always been my favourite city," he notes. He now oversees all culinary operations, including the sophisticated, California-centric dining experience at MKT Restaurant & Bar.

Outside of the kitchen, family is central to Chef Acosta’s life. He has been married to his wife Keeley for more than 20 years and is the proud father of two daughters, Ellie and Gracie.