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Four Seasons Hotel Seattle

  • 99 Union Street, Seattle, Washington, 98101, U.S.A.
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Michael Grande

Executive Chef
“Give my team great fresh local ingredients and let us make them special. Cooking comes from the heart and should be warm and inviting.”

 

Four Seasons Tenure

  • Since 2021
  • First Four Seasons Assignment: Current

Employment History

  • Hyatt Regency Sacramento; Hyatt Regency Scottsdale Resort & Spa Gainey Ranch; Grand Hyatt Washington; Hyatt Regency Boston

Education

  • Southern New Hampshire University

Birthplace

  • Stony Brook, New York, USA

Languages Spoken

  • English

While many of us were entering elementary school, the seeds of Michael Grande’s food and beverage journey were planted. His passion for all things culinary evolved into a life-long path that has led him to the Pacific Northwest as the Executive Chef of Four Seasons Hotel Seattle.

“I have been working in food and beverage since I was 12 years old, scooping ice cream and then at 17 I became a dishwasher/prep cook,” says Grande, a native of Stony Brook, New York. “Before that, the matriarchs in my family encouraged my curiosity through home-cooked meals.”

Grande attended culinary school at Southern New Hampshire University and after completing degrees in Culinary Arts and Hospitality Administration, he started his journey into the hotel world.

“One of my greatest cooking influences was my mentor from culinary school, Chef Brigid Flanigan. She really laid the groundwork for what it means to be a chef and I still quote her to this day,” adds Grande.

He has worked in various dynamic cities such as Boston, Washington DC, Scottsdale, and most recently in Sacramento where he was the executive chef for Hyatt Regency Sacramento. During his time in Sacramento, he was voted Best Chef by Sacramento Magazine on three separate occasions and won Best Burger in the Sacramento Burger Battle.

At Four Seasons Hotel Seattle, Washington State’s only Forbes Five-Star property, Grande oversees food and beverage operations, including catering at the Hotel’s 10,570 square feet (980 square metres) of event space; in-room dining at the 147 guest rooms and suites; and Goldfinch Tavern, an Ethan Stowell Restaurant.

“I’m excited to begin a new culinary chapter and be part of such a storied brand in such a vibrant city as Seattle,” added Grande. “There is so much beauty and splendour here, and the food scene is so exciting. Our guests get to experience that in an elevated and welcoming setting at Four Seasons.”

Grande enjoys going hiking with his fiancée, traveling the world, exploring new restaurants, and collecting vinyl records. Grande is also an avid reader, gardener and can be found at local farmer’s markets during his free time.