Shaun Acosta named Executive Resort Chef at Four Seasons Resort and Residences Napa Valley in Calistoga
Four Seasons Resort and Residences Napa Valley, the highly anticipated luxury resort in the heart of California's famed wine region, announces the appointment of Shaun Acosta as its Executive Resort Chef. Following his tenure of more than a decade with Four Seasons properties in New York and Hawaii, Acosta joins the property alongside nationally acclaimed Erik Anderson, Executive Chef of TRUSS Restaurant and Bar, which is located on-site, establishing Four Seasons Resort and Residences Napa Valley as a world-class culinary destination with unparalleled talent.
As Executive Resort Chef, Acosta will oversee the open-air Campo Poolside, conveniently located between the Resort's two picturesque pools overlooking the vineyards, serving delectable Cal-Mexican fare and poolside favourites that change with the seasons to highlight Napa Valley's bountiful, fresh produce. Acosta will also manage the Resort's banquet offerings, including weddings, social events, meetings, incentive travel programs and more, curating exquisite, tailored culinary experiences for a variety of occasions. Additionally, Acosta will spearhead the Resort's elevated In-Room Dining program, featuring an extensive menu for guests to enjoy from the comfort of their suite or terrace, as well as drive experiences in the Demonstration Kitchen alongside Chef Anderson and the Resort's culinary team, food pairings at the on-site winery's Tasting Room, and more. Menus and additional details will be announced in the coming months leading up to the resort's early 2021 opening.
A Northern California native, Acosta attended the California Culinary Academy in San Francisco and honed his skills at the Hyatt Regency San Francisco as sous chef tournant. In 2006, Acosta embarked on his Four Seasons journey, rising the ranks through a variety of roles on the Big Island of Hawaii at Four Seasons Resort Hualalai, where he became Executive Sous Chef in December of 2013. In 2016, Acosta joined the culinary team at Four Seasons Hotel New York Downtown in Manhattan, where he oversaw the Culinary and Stewarding Departments as Executive Chef and elevated the Hotel's room service program to create the inimitable Four Seasons In-Room Dining experience.
