Four Seasons Hotel Silicon Valley at East Palo Alto

Four Seasons Tenure

• Since 2015
• First Four Seasons Assignment: Pastry Cook, Four Seasons Hotel Chicago

Employment History

• Four Seasons Hotel Chicago; Oriol Balaguer

Education

• French Pastry School, Chicago; DePaul University, Chicago

Birthplace

• Denver, Colorado, USA

Languages Spoken

• English and Spanish

Courtney Persichitte joined Four Seasons Hotel Silicon Valley from Four Seasons Hotel Chicago and has a tenure of nearly a decade with the company. From crafting chocolates for room service amenities and designing plated desserts for Quattro Restaurant, Courtney has excelled in large party banquet production for up to five hundred guests. Her culinary journey includes an internship with Oriol Balaguer in Barcelona, Spain and The French Pastry School in Chicago.

“My time at Four Seasons has been an incredible journey, and I'm thrilled to bring my passion for pastry to Silicon Valley, where I create exceptional culinary experiences and enjoy being part of this dynamic community," says Persichitte.

Persichitte is also passionate about supporting causes for justice and equality, and endeavours to contribute and make a positive impact whenever possible.

When not at the Hotel, she enjoys spending time with her friends, family, and two dogs.