Andrew Whiteside Appointed Executive Chef at Four Seasons Resort Scottsdale at Troon North

Andrew Whiteside joins Four Seasons Resort Scottsdale at Troon North as Executive Chef, bringing extensive food and beverage leadership experience to his new appointment. In Scottsdale, Whiteside will oversee all aspects of the culinary operation, including the property’s signature restaurant outlets, Talavera Spanish steakhouse and Proof, an American Canteen.

“Andrew’s extensive culinary expertise, combined with his passion for supporting sustainability and local artisans, is a perfect fit for our property,” says Director of Food and Beverage Rita Vale.  “We are excited to welcome Andrew to our home in the Sonoran Desert and to the Four Seasons Resort Scottsdale family.”

Whiteside’s most recent appointment was Executive Sous Chef at Four Seasons Hotel San Francisco. In this role, Whiteside was responsible for supporting the food and beverage operation for the 272-room property. He worked alongside the Chef de Cuisine to enhance the a la carte offerings in MKT Restaurant, and implement new food and beverage offerings and seasonal menu changes.

Prior to his time in San Francisco, Whiteside worked at the brand’s sister property in Silicon Valley, Four Seasons Hotel Palo Alto. Key achievements included reconceptualizing Quattro restaurant and launching a new food truck activation. Whiteside’s first Four Seasons property was Four Seasons Resort Maui at Wailea. In this position, he oversaw two specialty restaurants – Ferraro’s and DUO Steak & Seafood – and forged partnerships with local famers and specialty purveyors.

Whiteside launched his hospitality career with Fairmont Hotels & Resorts, with experience including the Fairmont Olympic, Southampton and Jasper Park Lodge. Key learning experiences included dabbling in beekeeping, exploring organic farms and creating inventive programming. Whiteside’s early experience included independent restaurants, where he learned foundational culinary and leadership skills, laying the groundwork for his future success.

“I make it a priority to learn something new every day, and love creating and nurturing partnerships with independent farmers and local growers,” says Whiteside. “I am passionate about immersing myself in a destination, and drawing inspiration to create menus unique to each respective place I am fortunate to live and work.”

Whiteside graduated in the top three of the culinary program at Conestoga College in Waterloo, Ontario, a program that has since grown immensely in size and prestige. Upon completion, he joined the Ministry of Ontario’s Culinary Apprenticeship program and received his Certificate of Qualification following two years of apprenticeship, notably working under esteemed Chef Michael Blackie. Upon completion of the apprenticeship program and logging 6,000 training hours, Whiteside successfully wrote his Red Seal exam, allowing him to train apprentices of his own. In 2023, he was selected as an Alumni of Distinction.

In his leisure time, Whiteside enjoys traveling to learn about new cuisines and culture, including recent adventures to Southeast Asia and Spain. A sports enthusiast, he is looking forward to enjoying Scottsdale’s plentiful sunshine. Whiteside also loves cooking with finds fresh from the farmer’s market, and he is excited to explore the new local vendors in Arizona.