Four Seasons Tenure
- Since 2006
- First Four Seasons Assignment: Sous Chef, BOURBON STEAK, Four Seasons Hotel Washington, DC
- Four Seasons Hotel Kyoto; Four Seasons Hotel Seoul; Four Seasons Hotel Singapore; Four Seasons Hotel Washington, DC; Clio, Boston
- Easton, Massachusetts, USA
- Associate in Applied Science: Culinary Arts, Newbury College, Brookline, Massachusetts
- English, Japanese (limited - working proficiency), Hebrew (beginner)
Growing up in New England, Chef Nicholas Owen has always had a passion for food, and the connection it fosters between people. Fond memories of eating fresh peas from his mother’s garden; of his sister teaching him to bake cookies; and of summers spent visiting his grandparents on Cape Cod digging for clams for a seafood boil, form his roots as a chef. “Cooking was a big part of my life growing up. It made me and others happy; it serves a purpose and it has meaning. It’s more than my job – it's truly my identity,” shares Owen.
A native of Easton, Massachusetts, Owen has honed his skills around the world, continually evolving, incorporating, and sharing his knowledge and creativity with his team and guests.
Following a formal culinary education, Owen began his career in 2003 as an intern at Boston’s Clio restaurant, where he was quickly elevated to lead chef after mastering traditional techniques applied to modern gastronomy. In 2006, he joined Four Seasons as a Sous Chef at the Washington, DC hotel, where two years later he opened the acclaimed BOURBON STEAK by Michael Mina, as a Sous Chef. Owen went international in 2011, as Senior Sous Chef at Four Seasons Hotel Singapore, followed by Four Seasons Hotel Seoul, where he served as Executive Sous Chef. In 2017, Owen took the helm as Executive Chef at Four Seasons Hotel Kyoto, before joining Four Seasons Hotel and Private Residences New Orleans as Executive Chef in 2021.
“There’s something very special about being here in New Orleans, one of the world’s most esteemed culinary destinations. Not only is there an incredible array of restaurants to enjoy and be inspired by, but the diverse blend of cultures and traditions is what makes it truly unique. I am excited to share and experience the flavours of this great city with our guests from near and far.”
Owen speaks English and limited Japanese, while also building on his beginner-level Hebrew. A proud husband to Shlomit and father of two girls (Adi and Talya), Owen most enjoys family time – eating, hiking, and learning about cultures and customs, as well as reading and running.