Four Seasons Tenure
- Since 2021
- First Four Seasons Assignment: current
- Dallas Country Club; Fairmont Palliser, Calgary, Canada; Fairmont Dallas; Fairmont Chateau Laurier, Ottawa, Canada; Fairmont Algonquin, St. Andrews, Canada; Fairmont Jasper Park Lodge, Jasper, Canada; Park Hyatt Toronto
- Culinary Arts Degree – Culinary Institute of Canada
- St. John’s, Newfoundland, Canada
- English, Sign Language
A hospitality industry veteran, Executive Chef Paul Peddle is a native of St. John’s, Newfoundland, Canada. His humble upbringing instilled an enormous appreciation and respect for food. “Growing up poor, I remember sitting down for Sunday dinner, knowing it would be our best meal all week - we were all so happy and quiet while we ate.” He knew then how special memories created over food were, and that he wanted to pursue a life in the culinary world.
Chef Peddle graduated from the Culinary Institute of Canada with a degree in Culinary Arts, as well as earning a Red Seal certification. After graduation, Chef Peddle sharpened his culinary skills as he journeyed through hotels and restaurants across Canada and the United States.
From Nantucket and Florida, to Colorado and Jean-Georges in New York City, he perfected techniques, gained new inspirations, and experimented with local ingredients and cuisines. His career in hotels began as restaurant chef at the Park Hyatt in Toronto, where Chef Peddle fell in love with working amid the buzz of vibrant hotels. He then joined the Fairmont brand, and worked in various roles at Fairmont Jasper Park Lodge, Fairmont Algonquin, Fairmont Chateau Laurier, Fairmont Dallas, and as executive chef at Fairmont Palliser.
Chef Peddle joined Four Seasons in 2021 as Executive Chef of Four Seasons Hotel Houston, where he oversees culinary operations for Toro Toro, Bayou & Bottle, Bayou & Bean, Bandista, In-Room Dining, and Events.
Fluent in English and Sign Language, Chef enjoys spending his free time with his wife Krystle, and kids Mason, Madison, and McKinley.