Four Seasons Hotel San Francisco

Four Seasons Tenure

• Since 2021
• First Four Seasons Assignment: Current

Employment History

• The Hotel Nikko; The St. Regis San Francisco; The Loews Regency San Francisco; Ritz Carlton Half Moon Bay

Education

• Associates Degree in Culinary Arts, California Culinary Academy, San Francisco, California; Bachelor of Science, Finance, Santa Clara University, Santa Clara, California

Birthplace

• Honolulu, Hawaii, USA

Languages Spoken

• English

Chef Kevin Tanaka’s passion for food began during his childhood in Waimanalo, Hawaii. As a young boy, Chef Tanaka’s grandmother walked him through the creation of each of her recipes - experimenting and testing throughout the process, teaching him the importance of successfully seasoning by taste, as opposed to simply following a written recipe.

As a young adult, Tanaka studied finance at Santa Clara University, and honed his culinary skills at the California Culinary Academy in the Bay Area. His impressive, nearly two decade long culinary career began in the professional kitchens of The Ritz Carlton Half Moon Bay where he was mentored by Chef Xavier Salomon. During his nine years at the property, he climbed the ranks from intern to chef de cuisine of the Navio dining room.

Following his stint at Half Moon Bay, Tanaka proceeded to become the executive chef at the Loews Regency, San Francisco where he continued to build on the culinary experience that began as a young boy, and expanded his hospitality and management skills. His most recent position saw him as executive chef at Hotel Nikko, which furthered his management and oversight experience through his work with its cabaret show room, sushi restaurant, and even food truck.

Tanaka has a deep-rooted commitment to sustainable sourcing and responsible business practices, which is why he calls the Bay Area home. The local farmers have given him the endless bounty of incredible seasonal ingredients that has allowed his culinary artistry to grace the plates of celebrities and dignitaries from around the world. Yet beyond the glamourous settings, he remains grounded in his commitment to nurturing talent. Leading and inspiring his team, he cultivates up and coming culinary starts, ensuring a legacy of excellence in the culinary world.