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Four Seasons Resort The Biltmore Santa Barbara

  • 1260 Channel Drive, Santa Barbara, California, 93108, U.S.A.

Michael Patria

Executive Chef
“My philosophy on cooking is simple: put a modern spin on classic techniques and, most importantly, have fun with it.”


Four Seasons Tenure

  • Since 2017
  • First Four Seasons Assignment: Four Seasons Hotel Atlanta

Employment History

  • Four Seasons Hotel Atlanta; Ecco; Peasant Bistro; Alon’s Bakery & Market; SOHO Steakhouse; The Ritz-Carlton Hotel San Francisco; Terrace Restaurant; Bistro Savannah; The Buckhead Diner


  • Atlanta, Georgia, USA


  • Associates Degree in Culinary Arts from Gwinnett Technical College

Languages Spoken

  • English

Chef Michael Patria brings more than two decades of culinary experience to Four Seasons Resort The Biltmore Santa Barbara. Patria joined the Resort from Four Seasons Hotel Atlanta, where he led a team of more than 32 culinarians for 2.5 years. His inventive spirit was put to good use at the Hotel, building upon the menus of Park 75 and Bar Margot while maintaining and elevating the Five Star, Five Diamond status of the Hotel. Chef Patria’s culinary repertoire includes stints in Atlanta and San Francisco, but the beginning dates back to his youth and time spent in the kitchen with an Italian father and a mother with deep Kentucky roots. He recalls many a family dinner eating everything from authentic Italian pasta dishes to his favourite Southern delicacy: fried pork chops. The way his parents managed to merge the flavours of Italy and the American South inspired Patria’s own drive to create new dishes and experiment with genres.

Although he’s always gravitated toward food, Patria fell into the profession by accident. Right out of high school, a dishwashing gig for extra pocket change turned into a job on the prep line when one of the restaurant’s cooks was injured. In his serendipitous new role, he quickly fell in love with the culture of the kitchen and realised that food had always been his passion. Chef Patria has honed his talent through positions in the kitchens of the The Buckhead Diner, The Ritz-Carlton Hotel San Francisco, SOHO Steakhouse, Alon’s Bakery and Market, and Peasant Bistro. His most recent position before Four Seasons was with Fifth Group Restaurants’ Ecco, where he served three years as the restaurant chef of the airport location and two years as the executive chef of the midtown location.

“I thrive on the collaboration that is possible in a large, multi-faceted hotel kitchen and in an emerging food scene such as Santa Barbara’s. I draw inspiration not only from my eclectic culinary upbringing but from browsing local farmer’s markets and sitting down to talk about food with other chefs in the area,” says Chef Patria. At home, he cooks the dishes that he doesn’t get the chance to cook at work, always trying to expand his skill set to encompass the techniques of various cultures and types of food.

As Executive Chef of Four Seasons Resort The Biltmore Santa Barbara, Patria oversees all culinary aspects for the Resort including menu development for Ty Lounge, Bella Vista Restaurant, Tydes Restaurant, Coral Cafe and in-room dining; customised menus for private parties and special guests; and events, meetings and banquets. With a seasoned team in place, Chef Patria loves sourcing local ingredients from farmers and specialty purveyors in Santa Barbara, known for its bounty of fresh seasonal ingredients.