Jeffrey Hunter

Executive Sous Chef
"Working in luxury hotels and restaurants is always engaging and helps you grow as a person and professional. I’m excited to continue the story of luxury that Four Seasons always strives for."


Four Seasons Tenure

  • Since 2022
  • First Four Seasons Position: current

Employment History

  • Lotte Hotel Seattle; The Fairmont Olympic Hotel Seattle; Canlis Restaurant, Seattle; Spring Restaurant, Chicago, Illinois; Triple Creek Ranch, Montana


  • The Culinary Institute of America, Associates Degree in Culinary Arts; The Culinary Institute of America, Bachelor’s Degree in Business Administration (2021-Current)


  • Seoul, Korea

Languages  Spoken

  • English

From film school to culinary school, Jeffrey Hunter has found a home at Four Seasons Hotel Seattle as Executive Sous Chef, leading all aspects of a culinary operation that includes Goldfinch Tavern, an Ethan Stowell Restaurant; in-room dining of the 147 guest rooms and suites; and customized events on the 2nd floor of the Hotel.

Born in Seoul, Korea, Hunter made his way to the US in 1986 and grew up in Montana. Hunter has been a Seattle resident for the last 10 years, cooking at various luxury hotels and restaurants. He was most recently at two Seattle hotels, as chef de cuisine working with a similar clientele of out-of-town guests and locals.

Prior to that, he was sous chef at Canlis Restaurant, a landmark of the city since 1950. He started his culinary journey at Triple Creek Ranch, a Relais & Châteaux property in Montana.

“I’ve been able to see and learn from many chefs and colleagues. I’m also excited to work with Chefs Ethan Stowell and Brian Doherty, helping to create a local and unique experience for our guests,” says Hunter.

As Hunter refines the culinary direction with Executive Chef Brian Doherty, he sees opportunities for his team to learn about different food systems.

“I really love the local food systems that help create a unique culinary culture for Seattle and the surrounding regions,” continues Hunter. “I really have enjoyed helping the team understand where some of our products come from and why they are special, and the care that should be put in preparing these special items.”

A combination of French and New Nordic cuisine has had the most impact on Hunter’s career and style of cooking. As he continues to step into his role as Executive Sous Chef, those influences as well as the inspirations from local ingredients and chefs will set the tone of dining Goldfinch Tavern.

“We continue to strive to make sure that we still create a great experience for our guests as well as help our staff have a positive work life and family work balance,” says Hunter.

For those new to Seattle, Hunter recommends visiting Hama Hama Oyster Saloon in Lilliwaup; exploring Pike Place Market; dining at one of the amazing restaurants in the International District; and taking the ferry to Bainbridge and enjoying the many wonderful restaurants and green spaces.

When Hunter is not creating meals and dishes for guests that are memorable and engaging, he enjoys reading, spending time outdoors and skiing.