Four Seasons Resort and Residences Napa Valley

Four Seasons Tenure

• Since 2006
• First Four Seasons Assignment: Lead Line Cook, Four Seasons Resort Hualalai

Employment History

• Four Seasons Hotel New York Downtown; Four Seasons Resort Hualalai; Hyatt Regency San Francisco; Acquerello restaurant, San Francisco

Birthplace

• Woodland, California, USA
  

Education

• California Culinary Academy, San Francisco

Languages Spoken

• English

Executive Resort Chef Shaun Acosta brings more than 15 years of experience and passion to leading the culinary program at Four Seasons Resort and Residences Napa Valley.

Since joining Four Seasons in Napa Valley in 2019, Acosta has been committed to creating unique dishes and delivering the highest quality of service to every guest who dines on the property. He is responsible for overseeing the open-air restaurant CAMPO Poolside, located between the Resort’s two picturesque pools, and managing the Resort’s banquet offerings, including weddings, social events, meeting, incentive travel programs and more, creating exquisite, tailored culinary experiences for a variety of occasions. His impressive background, unmatched talent and creativity, and deep understanding of the Four Seasons brand, creates an unparalleled dining experience for guests and outstanding leadership for the culinary team.

Originally from Woodland, California, Acosta is a passionate Northern California native. In 2004, Acosta moved to San Francisco where he studied at the California Culinary Academy and got his first job at the Hyatt Regency in San Francisco working as a sous chef. In April 2006, he began his journey with Four Seasons at Four Seasons Resort Hualalai on the Big Island of Hawaii, where he worked from 2006 to 2016, moving up the ladder to Executive Sous Chef.  Following his time in Hawaii, Acosta joined the team at Four Seasons Hotel New York Downtown as the opening Executive Chef, where he oversaw both the culinary and stewarding Departments, and created the “Restaurant In Your Room” concept, which brought the restaurant experience to the comfort of guests’ rooms. He believes that “less is more” and that “finding the balance between simplicity and innovation” is what makes his job so exciting and fulfilling.