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Four Seasons Hotel New York Downtown

  • 27 Barclay Street, New York, New York, 10007, U.S.A.

Shaun Acosta

Executive Chef
"We are dedicated to delivering a customised and creative experience. We believe that memorable food experiences start with quality product paired with fresh, local ingredients and innovative presentations."


Four Seasons Tenure

  • Since 2006
  • First Four Seasons Assignment: Cook II - Room Service, Four Seasons Resort Hualalai

Employment History

  • Four Seasons Resort Hualalai; Hyatt Regency San Francisco; Acquerello restaurant, San Francisco


  • Woodland, California, USA


  • California Culinary Academy

Languages Spoken

  • English

Executive Chef Shaun Acosta may be a veteran in the kitchen, but he never rests on experience.  A lifelong learner and innovator, Chef Shaun embraces the art of re-invention to deliver a culinary experience to guests that is memorable from the tastes, fresh ingredients and flavours down to the artful presentation of his plates.

Chef Shaun honed his talents on the Big Island of Hawaii at Four Seasons Resort Hualalai.  There, he rose through the ranks in a variety of roles that took him from Room Service Cook to a Restaurant Sous Chef and Banquet Chef.  Prior to trading one big island to another called New York City, Chef Shaun was Executive Sous Chef with oversight for menu development and original event concepts and execution.   

Originally from the West Coast, Chef Shaun graduated from the California Culinary Academy in San Francisco and began his career at Acquerella restaurant, the famous Michelin star restaurant that has made its mark in San Francisco for more than 25 years. Prior to joining Four Seasons, he began his hospitality career journey at the Hyatt Regency San Francisco.

In his days as avid fisherman in Hawaii, Chef Shaun gained great respect for the ocean and ensuring that foraging for food is in a responsible and sustainable manner.

He brings his philosophy to the island of Manhattan, where he can be found supporting the locals at farmer’s markets from Union Square’s Green Market to local neighbourhood food stalls. He is exploring the native ingredients of New York State and City from Hudson Valley farms to Long Island wineries and Brooklyn breweries.  Just ask him for a food and beverage pairing and he can even share the best locally sourced honey for a cup of tea.

Room Service is taking a twist at this Hotel in the form of In-Room Dining, elevated to new levels of variety and style.  Chef Shaun’s vision for Four Seasons Hotel New York Downtown is to bring a restaurant to the room down to the chic tabletop décor that one might find in any of Tribeca or Soho’s neighbouring dining hotpots.

“This is an In-Room Dining experience that is customised, private and available 24 hours, New York style,” says Chef Shaun. “New York is all about efficiency and we want to deliver this on demand, whether it’s refueling guests for a day of business meetings or catering to leisure travellers after a busy day of touring one in the most cultural cities in the world.”

"From Hudson Valley farm produce to Brooklyn-brewed beer and New York State winery selects, we present seasonal highlights that create a sense of place and destination for our guests from around the world,” he says.

Chef Shaun is an avid traveller, which is his inspiration as he enjoys cuisine around the world in his travels to many destinations with Four Seasons Hotels and Resorts. He is married to his high school sweetheart Keeley and has two daughters, Ellie and Gracie.  As a former competitor in the world’s largest Outrigger Canoe Race “The Queen of Liliukalani" (18 miles), the Hotel’s General Manager Peter Humig says “Shaun is in perfect shape to tackle this new adventure in New York City.”