Oliver Beckert

Executive Chef
“I am inspired every day by my team. The craftsmanship of the tenured employees at Four Seasons Hotel Washington, DC pushes me to be a better chef.”


Four Seasons Tenure

  • 1996 to 2016; now since 2021
  • First Four Seasons Assignment: Cook, The Pierre (formerly a Four Seasons hotel)

Employment History

  • The Trump Hotel, Washington DC; Four Seasons Hotel Baltimore; Four Seasons Hotel Vancouver (formerly a Four Seasons hotel); Four Seasons Resorts Lanai; Four Seasons Hotel Miami; Four Seasons Hotel Washington, DC; Four Seasons Hotel London at Park Lane; The Pierre Hotel New York (formerly a Four Seasons hotel)


  • Realschule, Forchheim


  • Forchheim, Germany

Languages Spoken

  • English, German

A Four Seasons veteran, Oliver Beckert has returned to Four Seasons Hotel Washington, DC to lead the Georgetown hotel’s multiple kitchens. Beckert first got to know the iconic DC property as Sous Chef from 1999-2003. An opportunity at Four Seasons in Miami lured him away followed by Executive Chef postings at Four Seasons in Lanai, Vancouver and Baltimore before taking a break in his Four Seasons career to lead the culinary department at The Trump Hotel Washington, DC. The hospitality nomad is proud of his ability to quickly open restaurants. “I have opened 25 restaurants in my career,” says Beckert. This experience serves the Chef well as Four Seasons Hotel Washington, DC prides itself on its ability to constantly innovate and improve, year over year.

In his role as Executive Chef, Beckert oversees the famed steakhouse BOURBON STEAK DC by renowned restaurateur Michael Mina. Working with The Mina Group is a welcome return as Beckert previously worked with the team to launch Wit & Wisdom at Four Seasons Hotel Baltimore, the critically acclaimed contemporary tavern by the restaurateur.

“I take inspiration from the local produce from every place I have lived,” says Beckert. “I learned how to catch tuna in Hawaii and make authentic poke. In Vancouver, I learned how to prepare fresh sockeye salmon.” When asked what dish he was excited to put on the menu in Washington, DC, Beckert doesn’t hesitate. “I make a tasty crab cake,” he says with a chuckle. Guests can expect to see variations of Beckert’s outstanding crabcake on the different menus of the Hotel, including as a crab cake benedict at the popular Seasons power breakfast.

Beckert was born for the kitchen. Family photographs reveal a three-year-old learning the art of hearty German cuisine from his grandmother. “A fantastic cook,” he recalls. “My mother was always worried I’d take my fingers off chopping onions and carrots. She soon realised, my boy likes to cook!”

Restaurants were a natural fit for Beckert, scoring an apprenticeship at a Michelin-starred dining room in Nuremberg before moving onto a five-star hotel in Bern, Switzerland. He joined Four Seasons on the line at The Pierre (formerly a Four Seasons hotel) in New York and then hopped to London and Washington, DC, before Miami, Lanai and Vancouver. His experience ranges widely from the German cuisine of his youth to the Italian cuisine he learned in the military. Hawaii provided tropical inspirations, and coastal Canada found him focusing on “strong flavours and seafood.”

After years of moving with the company, Beckert is happy to have laid down roots in Washington, DC. He can be found on Sundays in his vegetable garden preparing for his ritual family meal with his son Rafe and wife Yvonne. “We make a point of sitting down for a special meal together every Sunday. We grow our own vegetables and enjoy making a meal with fresh, seasonal and simple food.”

“We couldn’t be happier to have Chef Beckert back in the Four Seasons family,” says Regional Vice President and General Manager Marc Bromley. “Beckert’s team spirit, experience and leadership by example are inspiring to us all.”