Four Seasons Hotel New York

Four Seasons Tenure

• Since 2012
• First Four Seasons Assignment: Beverly Wilshire, A Four Seasons Hotel

Employment History

• Four Seasons Resort Oahu at Ko Olina; Four Seasons Hotel Philadelphia at Comcast Center; Four Seasons Hotel Denver; Beverly Wilshire, A Four Seasons Hotel; Gordon Ramsay at The London West Hollywood
  

Education

• Le Cordon Bleu College of Culinary Arts, Associate Degree in Culinary Arts

Birthplace

• Hamilton, New York; raised in Toms River, New Jersey

Languages Spoken

• English

Ryan Schmitt is the Executive Chef at Four Seasons Hotel New York, where he oversees the Hotel’s culinary operations, bringing more than 15 years of experience in luxury hospitality and a passion for seasonality, exceptional ingredients and thoughtful culinary experiences. A longtime Four Seasons leader, Ryan approaches the kitchen with an emphasis on collaboration, consistency and creating an environment in which his team can thrive.

Ryan's passion for hospitality began during high school, when he took a summer position as a prep cook at a restaurant on the Jersey Shore. The experience sparked an early connection to the energy and camaraderie of the restaurant industry and ultimately led him to pursue a culinary education at Le Cordon Bleu College of Culinary Arts.

His career began in pastry, including three years at The London West Hollywood, where he supported the pastry program for Michelin-starred Gordon Ramsay and Boxwood Café. In 2012, Ryan joined Four Seasons at Beverly Wilshire, A Four Seasons Hotel, beginning what would become a 14-year journey with the company.

Ryan went on to lead pastry operations at Four Seasons Hotel Denver before joining Four Seasons Hotel Philadelphia at Comcast Center as Executive Pastry Chef. During his time in Philadelphia, he worked alongside acclaimed chefs including Greg Vernick and Jean-Georges Vongerichten before expanding his leadership beyond pastry and assuming the role of Executive Sous Chef in 2022.

Most recently, Ryan served as Executive Sous Chef at Four Seasons Resort Oahu at Ko Olina, where he oversaw culinary operations across the eight dining outlets and worked in partnership with Chef Michael Mina. His career across California, Colorado, Pennsylvania and Hawaii has shaped an approach rooted in adaptability, strong leadership and a respect for both classical technique and regional ingredients.

Now in New York, Ryan finds inspiration in the city’s access to exceptional produce and seafood, regularly visiting the Union Square Greenmarket to discover what is in season and bring those ingredients into the Hotel’s menus. He looks forward to building upon the Hotel’s culinary offerings with an increased focus on seasonality while working closely with its experienced culinary team.

For Ryan, leadership is as important as what ultimately arrives on the plate. After 14 years with Four Seasons, he considers himself a steward of the company’s people-first culture and is committed to ensuring his team feels supported, heard and empowered. Away from the kitchen, Ryan enjoys exploring New York City with his family and gardening, an interest that further reflects his appreciation for ingredients and where they come from.