The veteran Four Seasons chef Tory Martindale is the new Executive Chef of Four Seasons Resort Palm Beach, overseeing all of the Resort’s culinary operations including three distinct restaurants as well as the resort’s weddings, meetings and special events business.
Coming to Palm Beach from Four Seasons Resort and Residences Whistler, where he was Executive Chef for the past five years, Chef Martindale has a more than 20 year illustrious career with Four Seasons Hotels and Resorts. Having worked his way up through the ranks and gaining experience in Santa Barbara, Nevis, Vancouver and Dublin, the British Columbia-born chef headed to Whistler on task force for the 2010 Winter Olympics and it wasn’t long before his talent earned him the Executive Chef role.
Just a few highlights of his accomplishments in Whistler that will fit in perfectly within Palm Beach include building a 2,200 square foot (186 square metre) rooftop garden, a separate mushroom garden, growing micro greens in the kitchen, launching and branding Sidecut steak house, creating a hugely successful summer BBQ and music series and leading the charge on a variety of charity events.
To sum up Chef Martindale’s eclectic cooking style, the food he loves to create is that which provides a true eating experience, with flavours that are full and exciting. He enjoys creating healthy clean food, but also loves making heavy indulgent food. From a beautiful thin crust Italian style pizza to a killer grilled clubhouse sandwich, a Japanese noodle hot pot, a veal tenderloin with foie gras or a scallop and truffle ravioli, his goal is to create truly amazing and fun food for guests to enjoy.
No comments:
Post a Comment