Gerard Craft

Consulting Chef

“There’s a ton I can learn from this company. Four Seasons is a great brand for my brand to be associated with.”

Josh Adams

Executive Chef

“I believe a great dish starts with fresh produce, flavour mapping and then works in seafood and other proteins.”

McKenna Schuetz-Reyes

Pastry Sous Chef

“There is a lot of creativity in pastry. I get to make ideas edible: Colours, textures and flavours are limitless when it comes to creating desserts.”