Four Seasons Tenure
- Since 2003
- First Four Seasons Assignment: Kitchen Apprentice, Four Seasons Resort Carmelo (formerly a Four Seasons hotel)
- Joya Restaurant in Palo Alto; Four Seasons Resort Costa Rica; Four Seasons Hotel Buenos Aires; Four Seasons Resort Carmelo (formerly a Four Seasons hotel)
- Montevideo, Uruguay
- Escuela superior de Hoteleria, Gastronomia y Turismo, Universidad del Trabajo del Uruguay
- English, Spanish
A member of the Four Seasons Hotel Silicon Valley culinary team since 2013, Martín Morelli started as Sous Chef and has brought more than 15 years of culinary experience to the Hotel. Now Executive Chef, Martin oversees the Hotel’s culinary team. Martín’s career began in his home country of Uruguay, following his graduation from the Escuela Superior de Hoteleria, Gastronomia y Turismo at the U.T., as the Commis Chef at the former Four Seasons Resort Carmelo. From 2003 to 2010, Martín dedicated his time to the resort, where he worked in such culinary roles as Commis Chef, Demi Chef de Partie, and Chef de Partie. Martín also was the Chef de Partie at Four Seasons Resort Costa Rica at Peninsula Papagayo for more than two years, and spent a year as the Sous Chef and Chef de Cuisine at Joya Restaurant in Palo Alto.
Originally from Montevideo, the arts and culture capital of Uruguay, Martín has always had an appreciation for avant-garde techniques while remaining loyal to his minimalist culinary roots. His innate creativity and enthusiasm for experimentation has led him through various kitchens in South, Central and North America. Martín artfully executes innovative menus showcasing the culinary vibrancy of the region.
When not in the kitchen, Martín enjoys spending his free time with his wife Noelia and two children Matías and Olivia, exploring the diverse culinary scene of the Bay Area while further developing his photography skills.