Andrew Whiteside has been appointed as Executive Chef at Four Seasons Hotel Silicon Valley at East Palo Alto

At Quattro, expect to see Whiteside's culinary expertise shine through with the simplicity of the cuisine, focused on freshness and quality of the ingredients he chooses. Guests can sample Whiteside's vision at the weekend Garden Brunch and the soon-to-be released spring lunch and dinner menus.

Prior to joining the urban hotel in the Bay Area, Whiteside was the Executive Sous Chef at Four Seasons Resort Maui at Wailea.

Before joining Four Seasons Hotels and Resorts, Whiteside travelled and worked coast to coast with Fairmont Hotels, most recently at The Fairmont Olympic Hotel Seattle. Other stints included the storied Fairmont Jasper Park Lodge in Jasper Alberta as a restaurant chef and banquet chef. Following his stint in the Canadian Rockies, Whiteside joined the Fairmont Southampton as banquet chef.

He started his culinary career in stand-alone restaurants in and around Southwestern Ontario, as such the Cambridge Mill where he worked under culinary proteges of Jonathan Gushue during his time at Langdon Hall Country House Hotel as a sous chef.

While he explores more of California cuisine and experiences local restaurants and farmers markets, Whiteside looks forward to the melting pot of cuisines that come together in an area so diverse.