Four Seasons Tenure
- Since 2021
- First Four Seasons Assignment: Current
- Hoxton Hotel, Chicago; Cira Restaurant, Chicago; Boka Restaurant Group at Momotaro, Chicago; Parallel 37, San Francisco; Charlie Trotter’s, Chicago
- Culinary Institute of America, New York
- Long Island, New York, USA
- English, Spanish
Drew Rosenberg was born to be a chef. When other children were watching cartoons, young Drew would be watching the Food Network. He viewed food as art and was fascinated with the options that every vegetable, fruit, meat and fish could become. He was always eager to learn more. Even as a young boy, after school he could be found working at local fine dining restaurants in New York.
In high school he enrolled in the culinary arts program where he learned the hows and whys of cooking. Upon graduating, he knew exactly what he wanted to do so he enrolled in the Culinary Institute of America in upstate New York.
His passion for the culinary art was quickly recognised and landed him a job at Charlie Trotter’s in Chicago. There he worked under Chef Michael Rotondo. A great friendship grew and Rotondo took Rosenberg under his wing. Rosenberg then followed Rotondo to San Francisco where he spent the next four years at Parallel 37 at the Ritz Carlton as Rotondo’s number two chef.
Looking to expand his skills, Rosenberg moved back to Chicago to work with the Boka Restaurant Group at Momotaro, a fine dining Japanese restaurant. Here he worked with hyper-fresh fish and ingredients flown in from Japan, and his love for fish and Japanese cuisine was cultivated.
In 2019, Rosenberg was tasked to work beside Chef Chris Pandel to open the Cira Restaurant at the Hoxton Hotel in Chicago. There he cooked seasonal cuisine covering all 21 countries surrounding the Mediterranean Sea. In 2020, he was promoted to director of culinary for the Hoxton Hotel, overseeing the Cira restaurant and Stephanie Izard’s Cabra Cevicheria.
His skills and passion for creating fine culinary experiences got the attention of the culinary world and in 2021 he was recruited to become the Executive Chef for CUT by Wolfgang Puck at Beverly Wilshire, A Four Seasons Hotel in Beverly Hills. Here he highlights California produce, American and Japanese fish, and of course the specialty at CUT - beef!
"Whether fusing California cuisine with Japanese influence, or synthesising the culture and backgrounds of my team members in the kitchen, collaboration is at the heart of what I do. There is a beauty and science to it to ensure we put forth the best dishes and the best of ourselves each and every day."