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Four Seasons Hotel San Francisco at Embarcadero

  • 222 Sansome Street, San Francisco, California, 94104, USA
Chef Gunnar Planter

Gunnar Planter

Executive Chef of Orafo
"My approach has always been driven by hospitality and what it means to me. That is acts of service happening for you, not to you."


Four Seasons Tenure

  • Since 2023
  • First Four Seasons Assignment: Current

Employment History

  • Mar Monte’s costa Kitchen & Bar and Cade Lido, Santa Barbara, California; Ebullition Gastronomy, Carlsbad, California; Viewpoint, Del Mar, California; The Inn at Rancho Santa Fe, California; Mille Fleurs, Rancho Santa Fe, California;


  • Bachelor of Culinary Science from The Art Institutes


  • San Diego, California, USA

Languages Spoken

  • English

As Executive Restaurant Chef of Orafo at Four Seasons Hotel San Francisco at Embarcadero, Chef Gunnar Planter brings more than 16 years culinary experience to the California-Italian inspired menu. Marking his Bay Area debut, Chef Gunnar brings a passion for sourcing fresh, top-quality ingredients that bring authentic dishes to life.

“At Orafo, we offer guests a menu filled with the finest imported Italian products from guanciale to culatello to olive oils and in-house freshly made pastas. It’s exciting to be part of San Francisco’s world-class culinary community where our goal is to wow guests with memorable dishes that leave them looking forward to their next visit.”

Originally from San Diego, Chef Gunnar began his culinary career in his hometown of Rancho Santa Fe at French restaurant Mille Fleurs, where he learned the basics of fine dining cuisine under the mentorship of James Beard Award-winning Chef Martin Woesle. Over the next six years, Gunnar worked his way up to sous chef at Mille Fleurs while also obtaining his Bachelor of Culinary Science from The Art Institutes. Next, Chef Gunnar grew his experience training at private social clubs, hotels, and restaurants where he began to develop an understanding for fine dining and banquets, and subsequently as the executive sous chef at the Inn at Rancho Santa Fe. In 2016, Chef Gunnar opened his own restaurant as executive Chef - Viewpoint, a dining destination focused on coastal California cuisine located in Del Mar. In 2020, Chef Gunnar went on to open Ebullition Gastronomy, a fine dining gastropub in Carlsbad, where he specialized in both dry aged meats and charcuterie. Most recently, Chef Gunnar served as executive chef at boutique luxury hotel Mar Monte’s costa Kitchen & Bar and Café Lido, in Santa Barbara, where he focused on sustainably-sourced ingredients inspired by the local fresh seafood and farmer’s markets.

Chef Gunnar has a deep understanding of the food and hospitality industry, brings tremendous experience in creating a special dining experience from concepting menus to preparation to presentation, and is dedicated to serving the highest quality food with emphasis on local ingredients.