Four Seasons Resort and Club Dallas at Las Colinas
- 4150 North MacArthur Boulevard, Irving, Texas, 75038, U.S.A.
Executive Sous Chef
Four Seasons Tenure
- Since 2012
- First Four Seasons Assignment: Sous Chef, Four Seasons Resort Palm Beach
- Four Seasons Hotel Dubai International Financial Centre; Regent Singapore (formerly a Four Seasons Hotel); Four Seasons Resort Palm Beach; The Office, Delray Beach, Florida
- Detroit, Michigan, USA
- Associate’s Degree, Culinary Arts/Chef Training, Le Cordon Bleu Miami, Florida
After three years spent leading the culinary operations of a celebrity chef-driven brassiere at Four Seasons in Toronto, Nicholas Trosien felt the time was right to move forward. So he grabbed an opportunity to head south to oversee “the bigger picture” at Four Seasons Resort and Club Dallas at Las Colinas. “This was a promotion and a step up for me, with a lot more moving parts to stay on top of,” he says of his role as Executive Sous Chef at the 400-acre urban Resort. “The size of the property, the selection of outlets, and the talent already in place here make for an exciting challenge.”
Exciting, indeed. Trosien’s responsibilities include oversight of the Member’s Lounge serving members of the Resort’s private golf and sports Club; the signature restaurant LAW dishing up fresh ingredients from the land, air and water of Texas; and OUTLAW Taproom, the indoor/outdoor saloon-style bar celebrating Texas musical legends with bourbon, burgers and local beer. There’s also the Resort’s expansive banqueting operation, which he sums up as “Texas-sized,” with nearly 85,000 square feet of event space to go around.
Trosien’s team includes a Chef de Cuisine for LAW as well as an Executive Pastry Chef who handles breads and sweet temptations for the entire operation. He was delighted to arrive at the Resort not long after a new Regional Vice President and General Manager whose food-and-beverage background and born-and-bred predilection for French cuisine is not dissimilar to his own.
The Dallas team includes many tenured veterans. While their dedication speaks highly of the property, it also opens the door for Trosien to show them different ways to innovate and be successful. “Organisational tools, systems and structures have been important at every place I’ve worked,” he says, noting that he likes to get those close to perfection so “the fun part” of cooking and creating can begin. “It’s always exciting to pass along what I know in the kitchen and watch people grow with it.”
Trosien transferred just before a sizable impending renovation, which will allow him to tap into the experience he has gained at other Four Seasons properties and put his mark on the Las Colinas Resort. Since his arrival, he has taken the Member’s Lounge cuisine in new directions with European touches and a rotating the menu featuring more fresh, seasonal ingredients. The idea was to “keep in mind the Club’s demographics and climate, to provide members with new light and fresh dishes without departing too far from their tastes.”
Trosien was all of 15 when he started as a pot washer at a restaurant near his home in Michigan and worked his way to the line to cook. The job was nothing glamorous, but it excited him nonetheless. “The thrill and rush of service got me hooked pretty quick.” He continued working while studying computer science at a local college, but as time went on he knew he belonged in the kitchen.
So he headed to South Florida to hone his skills at Le Cordon Bleu Miami while working part-time as prep chef at bistro. It was a pivotal moment, as he met both his wife Carmen and his mother-in-law. “It’s funny story. I was spending my days in culinary school with my future mother-in-law while working nights with my future wife. One day at the bistro, she came by to pick up her daughter, and I put all the pieces together.”
Trosien moved on to work for a James Beard award-winning chef at multiple restaurants, eventually rising to head chef. As his wedding day approached, however, he began looking for opportunities to provide a better lifestyle for him and his wife-to-be. As luck would have it, one night the Food & Beverage Director and Hotel Manager of Four Seasons Resort Palm Beach dined at Trosien’s restaurant and, duly impressed, invited him to prepare a tasting and check out the Resort. The fit was right: He joined as a Sous Chef in 2012 and has been with the company ever since.
Trosien’s Four Seasons career has taken him far and wide: First to Singapore, then to Dubai, then Toronto, where he joined as Chef de Cuisine of Café Boulud in 2019. The travel has been important to his growth, he says: “It exposed me to other cultures and cuisines and really evolved my skillset and management style to the chef I am today.”
Now right at home in Texas, Trosien enjoys exploring Dallas and the lone star state with his wife, an El Paso native, as his guide. “There are chefs at cool restaurants doing amazing things here, playing off history to create a dining scene all their own,” he says. “As everywhere we’ve been, discovering the destination and its great food is what we do for fun.”