Michael Grande has been named executive chef at Four Seasons Hotel Seattle, the city’s only Forbes Five-Star property. In this new role, Grande will direct all culinary at the downtown hotel, including catering at the property’s 10,570 square feet of event space, in-room dining for the 147 guest rooms and suites, helming day-to-day operations at signature restaurant Goldfinch Tavern and overseeing seasonal pop-up restaurant and private cabana dining at the outdoor infinity-edge pool.

New to the Pacific Northwest, Grande most recently was the executive chef for Hyatt Regency Sacramento, where he was voted Best Chef by “Sacramento Magazine” three times and won Best Burger in the Sacramento Burger Battle.

“I’m excited to bring my experiences from living around the country creating farm-to-table dishes to Seattle and apply them to the great products of the Pacific Northwest,” says Grande. “Our guests can expect high-quality ingredients prepared in a thoughtful manner that highlights the greatness of this region.”

Four Seasons Hotel Seattle

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Jacob Youngblood was recently named regional director of sales at Mereté Hotel Management.

1. What are you looking forward to most in your new role?

 

Bruce Merrin's Celebrity Speakers Bureau recently signed Seattle-based author and speaker, Chris Majer. The collection of experts from across the country arranges speaking engagements, presentations, meetings, workshops and conventions.