Four Seasons Hotel Silicon Valley at East Palo Alto
- 2050 University Avenue, East Palo Alto, California, 94303, U.S.A.
Four Seasons Tenure
- Since 2019
- First Four Seasons Position: Executive Sous Chef, Four Seasons Resort Maui at Wailea
- Four Seasons Resort Maui at Wailea; Fairmont Olympic Hotel Seattle; Fairmont Southampton; Fairmont Jasper Park Lodge; Cambridge Mill Ontario, Canada
- Apprenticeship & Chef Training Certification – Conestoga College Waterloo
- Guelph, Ontario, Canada
Drive and passion are just two words to describe what drew Andrew Whiteside into the kitchens as a young boy. Born and raised in Guelph, Ontario, Canada, Whiteside recounts how he used to run home after school each day to watch Pasquale “the Italian singing chef” Carpino, the popular television chef in Toronto and an operatic singer.
Carpino’s Italian philosophy of using the best and freshest product resonated with Whiteside and contributes to his own culinary philosophy today as the Executive Chef of Four Seasons Hotel Silicon Valley.
At the contemporary business hub, guests of the Hotel experience a first-hand connection to the region’s tech legacy, sports and music venues and discover local adventures blended with artful sophistication.
Whiteside’s decades of experience elevate the food and beverage options of the Hotel, from his approach to creative events and seasonal pop-up experiences, to catering for private dinners and fostering partnerships with local purveyors.
“I’ve been fortunate to have my culinary career take me to different countries and the opportunity to inspire, support and grow the next wave of culinarians,” says Whiteside.
Prior to joining the urban hotel in the Bay Area, Whiteside was the Executive Sous Chef at Four Seasons Resort Maui.
“Maui had so many great local organic farmers that I had the pleasure of sourcing from and working with,” adds Whiteside. “That translated to showcasing the very best ingredients to so many guests through various events and intimate dining experiences.”
Before joining Four Seasons Hotels and Resorts, Whiteside travelled and worked coast to coast with Fairmont Hotels, most recently at The Fairmont Olympic Hotel Seattle. Other stints included the storied Fairmont Jasper Park Lodge in Jasper Alberta as a restaurant chef and banquet chef. Following his stint in the Canadian Rockies, Whiteside joined the Fairmont Southampton as banquet chef.
“I love beekeeping,” says Whiteside. “I got acclimated to it during my time in the Rockies of Jasper, Alberta and in Seattle, Washington. The range of flavour profiles, cross pollination of the flowers and even down to the clarity based on altitude and humidity levels are amazing. I am very excited about the potential of bringing honeybees to Four Seasons Hotel Silicon Valley.”
He started his culinary career in stand-alone restaurants in and around Southwestern Ontario, as such the Cambridge Mill where he worked under culinary proteges of Jonathan Gushue during his time at Langdon Hall Country House Hotel as a sous chef.
Dining at Four Seasons Hotel Silicon Valley under Whiteside’s guidance is a journey through all the senses: the taste of the perfected homemade pasta dishes; the smell of the sweet desserts; the sight of the steaks dry ageing in the customized fridges; the sound of excited of patrons over their meal; and the simple touches added to each dish to make them master dishes.
At Quattro, expect to see Whiteside’s culinary expertise shine through with the simplicity of the cuisine, focused on freshness and quality of the ingredients he chooses.
While he explores more of California cuisine and experiences local restaurants and farmers markets, Whiteside looks forward to the melting pot of cuisines that come together in an area so diverse.
In his downtime, Whiteside enjoys playing golf, swimming, playing hockey, foraging, fishing and exploring the outdoors with his two German shepherds Ajax and Odin.