Four Seasons Resort Maui at Wailea

Four Seasons Tenure

• Since 2006
• First Four Seasons Assignment: Line Cook, Four Seasons Hotel Washington, DC

Employment History

• Four Seasons Resort Orlando at Walt Disney World Resort; Four Seasons Resort and Residences Jackson Hole; Four Seasons Hotel Baltimore; Four Seasons Hotel Washington DC

Education

• Johnson & Wales University

Birthplace

• Derry, New Hampshire, USA

Languages Spoken

• English

Executive Chef Ryan Schelling brings decades of culinary expertise and a rich tapestry of experience to the culinary program at Hawaii’s award-winning Four Seasons Resort Maui.

Originally from Derry, New Hampshire, Schelling discovered his passion for food during high school, where he worked his way up from a dishwasher to a prep cook at a local diner. Captivated by the vibrant energy of the kitchen, he went on to pursue formal culinary training at Johnson & Wales University. From there, Schelling joined the Four Seasons brand in 2006, embarking on an impressive culinary career starting as a Line Cook at Four Seasons Hotel Washington, DC. Schelling quickly rose in the ranks, moving to Four Seasons Hotel Baltimore as Sous Chef, where he collaborated with the Mina Group on the opening of Wit & Wisdom. Following that, Four Seasons Resort and Residences Jackson Hole welcomed Schelling as the Chef de Cuisine at another Michael Mina concept, The Handle Bar. In 2016, Schelling took on the challenge of making his mark on the impressive culinary scene at Four Seasons Resort Orlando as Executive Sous Chef. There, he oversaw four restaurant concepts, including the acclaimed Michelin star steakhouse Capa, which he considers a highlight of his career thus far.

Drawn to the island’s allure and the Resort’s reputation as an unrivalled luxury oasis in the heart of Hawaii, Schelling made the move to Maui with his family in August 2023, joining Four Seasons Resort Maui as Executive Chef, where he was tasked with leading the culinary program for the 383-room Resort. With a simple yet sophisticated approach to cooking and menu development, his culinary philosophy revolves around balancing flavours, textures, and colours, with an emphasis on utilizing local, seasonal ingredients. Carrying this approach to the newly reimagined Ferraro’s Restaurant & Bar, Schelling brings new life to the menu and dining experience by highlighting locally sourced seafood and using classic coastal Italian preparations.

On Maui, Schelling spends his free time exploring the island with his wife Arianne, son Killian, and their Siberian Husky, Koda.