Q&A with Executive Chef Jessica Biederman

Meet our Executive Chef Jessica Biederman. Leading the team at the Bristol Restaurant and Bar, Jessica combines fresh, seasonal ingredients to create classic New England fare with an innovative twist at Four Seasons Hotel Boston.

Where are you from originally?

Charleston, South Carolina.

How long have you been in the restaurant industry?

I have 14 years in the industry, and just about a year here in Boston. Before coming to the Bristol I was in Washington, DC at the Michael Mina restaurant BOURBON STEAK at Four Seasons Hotel Washington, DC.

Favourite food to prepare and why?

Pasta, mainly agnolotti. Folding delicate and perfect pockets that trap in bursts of flavour is therapeutic for me.

• Fun Fact: Chef Jessica and her team hand-roll all pastas in-house.

What’s your favourite food to eat and why?

I’m obsessed with sandwiches. Bread, in my opinion, is the most crucial component of a great sandwich. It provides a blank canvas allowing infinite combinations of textures and flavours that when blended together, create something magical.

What’s your typical weekend?

Typically I’ll take a day to explore and try new restaurants and bars to see what’s out there and get to know our competition. The other day is spent most likely with friends, usually grilling outside and practicing our bartending skills.

Something treasured?

If I didn’t say my three year old boxer Reuben, he’d be offended! But mainly memories or past adventures, and of course time spent with family and friends.

Words to live by?

There is no elevator to success; you have to take the stairs.