Andrew Whiteside

Executive Chef

"I make it a priority to learn something new every day and love creating and nurturing partnerships with independent farmers and local growers. I am passionate about immersing myself in a destination and drawing inspiration to create menus unique to each place I am fortunate to live and work."

Four Seasons Tenure

Since 2019
First Four Seasons Assignment: Four Seasons Resort Maui at Wailea, Executive Sous Chef

Employment History

Four Seasons Hotel San Francisco; Four Seasons Hotel Silicon Valley at East Palo Alto; Four Seasons Resort Maui at Wailea; Fairmont Olympic; Fairmont Southampton; Fairmont Jasper Park Lodge

Education

Culinary Program at Conestoga College in Waterloo

Birthplace

Guelph, Ontario, Canada

Languages Spoken

English

Andrew Whiteside joined Four Seasons Resort Scottsdale at Troon North as Executive Chef in March 2024, bringing a wealth of food and beverage leadership experience. In this role, he oversees all aspects of the culinary operation, including its signature restaurants Talavera, a Spanish steakhouse; and Proof, an American Canteen.

Previously, Whiteside served as Executive Sous Chef at Four Seasons Hotel San Francisco, where he managed the food and beverage operations for the 272-room property. He collaborated with the Chef de Cuisine to enhance a la carte offerings at MKT Restaurant and implemented new food and beverage initiatives, including seasonal menu changes.

Before his tenure in San Francisco, Whiteside worked at Four Seasons Hotel Palo Alto in Silicon Valley. There, he reconceptualized the Quattro restaurant and launched a new food truck activation. His journey with Four Seasons began at Four Seasons Resort Maui at Wailea, where he oversaw Ferraro’s and DUO Steak & Seafood, and established partnerships with local farmers and specialty purveyors.

Whiteside launched his hospitality career with Fairmont Hotels and Resorts, gaining experience at properties such as Fairmont Olympic, Fairmont Southampton, and Fairmont Jasper Park Lodge. His early career included roles in independent restaurants, where he developed foundational culinary and leadership skills. His experiences at Fairmont included dabbling in beekeeping, exploring organic farms, and creating inventive programming.

Whiteside graduated in the top three of the culinary program at Conestoga College in Waterloo, Ontario, and subsequently joined the Ministry of Ontario’s Culinary Apprenticeship program, receiving his Certificate of Qualification after two years of apprenticeship under esteemed Chef Michael Blackie. After logging 6,000 training hours, he passed his Red Seal exam, allowing him to train apprentices of his own. In 2023, he was recognized as an Alumni of Distinction.

In his leisure time, Whiteside enjoys travelling to explore new cuisines and cultures, with recent adventures to Southeast Asia and Spain. A sports enthusiast, he also enjoys Scottsdale’s plentiful sunshine. Whiteside also loves cooking with fresh finds from the farmer’s market and exploring the local vendors in Arizona.