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Four Seasons Hotel One Dalton Street, Boston

  • 1 Dalton Street, Boston, Massachusetts, 02115, USA

Robert Differ

Food and Beverage Leader

“I think it’s important to work in a supportive environment, one that is organised, calm and at times, a little fun.”


Four Seasons Tenure

  • Since 2008 (re-joined in 2019, 2022)
  • First Four Seasons Assignment: Pastry Cook One, Four Seasons Hotel Boston

Employment History

  • Quin House Social Club, Boston; Four Seasons Hotel One Dalton Street, Boston; Mandarin Oriental Boston; Four Seasons Hotel Boston; Ritz Carlton Naples; Hôtel Ritz Paris; Ecole Ritz Escoffier, Paris; Ritz Carlton Boston; Sweet Creations; Fleet Center


  • Diplôme Maîtrise de Pâtisserie, École Ritz Escoffier, Paris, France; A. S. Culinary Degree, Newbury College, Brookline, Massachusetts; Food & Beverage Management Certificate, Cornell University; Science & Cooking Certificate, Harvard University


  • Baton Rouge, Louisiana, USA

Languages Spoken

  • English

Robert Differ re-joined the world’s leading luxury hospitality company in June 2019 as part of the pre-opening team, in the role of Executive Pastry Chef at Four Seasons Hotel One Dalton Street, Boston.  Making a positive impact from the very start, Rob embraced his new pastry team with his depth of experience, professionalism and a tangible sense of excitement.

“I’m proud to work alongside such an experienced and talented culinary team, and I am inspired by their energy and creativity,” says Rob, demonstrating a humble, softly-spoken demeanour that strikes one as quietly confident, rather than shy.  “I think it’s important to help create a supportive work environment. One that is organised, energetic, artistic, and fun.”

Outside of evidently strong leadership skills, Rob’s culinary impact was quickly felt throughout the Hotel, with his creations playing a central role in the Weekend Brunch concept at One + One restaurant, the Hotel’s In-Room Dining menu, and in the conceptualisation of a plethora of dessert options for banquets and events.

“This Hotel has a stunning range of meeting and event spaces, and I’m happy to be kept busy by our Catering team with a steady flow of work from this area of the business.  They are always looking for something eye-catching and bespoke – so it gives me the perfect excuse to get creative,” smiles Rob.

Born in Baton Rouge, Rob grew up learning about the culinary world from his father, who was in front of house management in food service for Exxon refineries in Baton Rouge.

“I would go into work with him occasionally, and when I entered the kitchen, I felt strangely at home,” remarks Rob, who found his sense of place in the culinary world from an early age.  “I was a little shy as a child, spending a lot of time learning how to cook all these Cajun dishes from my mom and grandmother also had a big impact on me.”

Rob’s determination and passion for producing the highest quality work is demonstrated by a noteworthy resume, proven by his willingness to get outside of the comforts of home to attend Ecole Ritz Escoffier in Paris to obtain the Diplôme Maîtrise de Pâtisserie qualification.  Equally impressive is his subsequent culinary posting to the Hôtel Ritz Paris, ranked amongst the most luxurious hotel properties in the world.  After one further role with Ritz Carlton, Rob joined Four Seasons Hotels and Resorts in 2008, at Four Seasons Hotel Boston, where he spent six years at the Boylston Street property before stepping outside of the company to take up a new challenge with Mandarin Oriental and celebrity chef Daniel Boulud.

“I’ve worked with some wonderful people and there have been many special moments and relationships everywhere I have worked, but it feels great to be back with the Four Seasons family,” explains Rob, with a humble sense of appreciation for every stage of his career path.

Outside of the kitchen, Rob enjoys time at his home at Ogunquit, a beautiful town on Maine’s southern coast. “I love the beach life, gardening and really anything outdoors. Cars are my passion, I have had a 1930 Ford and now enjoy my classic BMW convertible,” says Rob.