Chef Kelley Schmidt

Kelley Schmidt

Executive Chef
“The way I relate to a new place or city is through food and regional influence. When I look back I remember the meals and the good times; this feeling is what I hope to bring to the visitors of Four Seasons Hotel St. Louis.”


Four Seasons Tenure

  • Since 2006
  • First Four Seasons Assignment: Cook 3, Four Seasons Resort Scottsdale at Troon North

Employment History

  • Four Seasons Hotel New Orleans; Four Seasons Hotel One Dalton Street, Boston; Four Seasons Resort Oahu; Four Seasons Hotel Denver; Four Seasons Resort and Club Dallas at Las Colinas (formerly a Four Seasons hotel); Four Seasons Resort Scottsdale at Troon North


  • Associate of Culinary Arts, Scottsdale Culinary Institute (Le Cordon Bleu)


  • North Dakota, USA

Languages Spoken

  • English

Growing up on the rolling plains of North Dakota, Chef Kelley Schmidt was inspired as a child by the lavish feasts his grandmother would cook for family celebrations and holidays. Inspired by famed chefs and writers such as Emeril Lagasse, Paul Prudhomme, Jacques Pepin and Anthony Bourdain, Schmidt set off to search out his hunger for all things delicious (and to avoid the bitterly cold winters) by attending culinary school at Le Cordon Bleu at the Scottsdale Culinary Institute in Arizona. While in culinary school, Chef Schmidt joined Four Seasons Resort Scottsdale as a cook, where he gained first-hand experience in the kitchen, only furthering his passion.

He then continued his career at the former Four Seasons Resort and Club Dallas at Las Colinas, before joining the preopening team of Four Seasons Hotel Denver, where among numerous accomplishments, he launched the popular EDGE steakhouse in 2010. In 2016, Schmidt was called by the aloha spirit to open Four Seasons Resort Oahu at Ko Olina, where, as Sous Chef Tournant, he assisted in the opening and operation of each of its dining outlets. In late 2017 he helped lead the opening of Mina’s Fish House, with the Mina Restaurant Group. Chef Schmidt joined the opening team at Four Seasons Hotel One Dalton Street, Boston in 2019, where later, as Senior Sous Chef, he led the culinary team and all food and beverage operations. In 2021, he moved to Four Seasons Hotel New Orleans in preparation of opening Miss River, the now celebrated and award winning restaurant by Alon Shaya, celebrating spirited takes on classic Louisiana cuisine. In August 2022, he was promoted to Executive Sous Chef overseeing the Hotel's food and beverage offerings, including Donald Link's Chemin à la Mer, pool, in room dining, and banquets and catering.

“I am so excited to be part of the team in St. Louis; it is an incredible opportunity on so many levels. The city has such a vibrant and evolving food scene, which is really energizing and I’m thrilled to become part of it. And, of course, it’s an honour to work with such a talented team of craftspeople at the Hotel,” says Schmidt.