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Four Seasons Resort Maui at Wailea

  • 3900 Wailea Alanui Drive, Wailea, Maui, Hawaii, 96753, U.S.A.

Michael Patria

Executive Chef
“My philosophy on cooking is simple: put a modern spin on classic techniques and, most importantly, have fun with it.”


Four Seasons Tenure

  • Since 2017
  • First Four Seasons Assignment: Four Seasons Hotel Atlanta

Employment History

  • Cara Hotel; Four Seasons Resort The Biltmore Santa Barbara; Four Seasons Hotel Atlanta; Ecco; Peasant Bistro; Alon’s Bakery & Market; SOHO Steakhouse; The Ritz-Carlton Hotel San Francisco; Terrace Restaurant; Bistro Savannah; The Buckhead Diner


  • Associates Degree in Culinary Arts from Gwinnett Technical College


  • Atlanta, Georgia, USA

Languages Spoken

  • English

Born and raised in Atlanta, Georgia, Chef Michael Patria’s culinary repertoire dates back to his youth and time spent in the kitchen with his Italian father and mother with deep Kentucky roots. Family dinners meant eating everything from authentic Italian pasta dishes to his favourite Southern delicacy: fried pork chops. The way his parents managed to merge the flavours of Italy and the American South inspired Patria’s own drive to create new dishes and experiment with genres.

Although he’s always gravitated toward food, Patria fell into the profession by accident. During high school, a dishwashing gig for extra pocket change turned into a job on the prep line when one of the restaurant’s cooks was injured. In his new role, he quickly fell in love with the culture of the kitchen and realised that food had always been his passion.

Prior to beginning his journey at Four Seasons Resorts and Hotels in 2017, Patria honed his culinary talent through positions in the kitchens of The Buckhead Diner, The Ritz-Carlton Hotel San Francisco, SOHO Steakhouse in Wilmington, Alon’s Bakery and Market in Atlanta, and Peasant Bistro in Atlanta. His last position before joining the team at Four Seasons Hotel Atlanta was with Fifth Group Restaurants’ Ecco, where he served three years as the chef of the airport location and two years as the executive chef of the Midtown location.

During his two and a half years as Executive Chef at Four Seasons Hotel Atlanta, Patria committed to bringing new life to the culinary offerings and led an overhaul of all menus in the Hotel, introduced a house-made pasta initiative, and laid the groundwork for a house-made charcuterie plan. Following his time at Four Seasons Hotel Atlanta, Patria joined the team at Four Seasons Resort The Biltmore Santa Barbara as Executive Chef from 2019 until 2020 where he oversaw all culinary aspects for the Resort. Most recently in 2020, Patria consulted at Cara Restaurant at the Cara Hotel in Los Angeles, California.

With more than two decades of experience under his belt, Executive Chef Michael Patria now oversees the dynamic culinary program at Four Seasons Resort Maui at Wailea. Patria focuses on menu development at all restaurants, including Ferraro’s Bar e Ristorante, DUO Steak and Seafood, Lobby Lounge, and In-Room Dining, with a focus on adding vibrant items featuring the local bounty of Maui that pair perfectly with the Resort’s extensive wine program.

When he is not in the kitchen, Chef Patria can be found browsing local farmer’s markets, exploring one of Maui’s many hiking trails, or out on the water fishing.