Chef Andrea Ferrandi Joins Four Seasons Hotel Seattle as Executive Chef

Four Seasons Hotel Seattle welcomes Chef Andrea Ferrandi as Executive Chef. A Four Seasons veteran with more than 15 years of culinary experience at luxury hotels and resorts worldwide, Andrea will lead all culinary operations at the downtown hotel, including Goldfinch Tavern in partnership with Ethan Stowell; INFINITY pool + bar in the summer months; catering and events; and in-room dining.

Chef Andrea’s career with Four Seasons began in 2008 at Four Seasons Hotel Firenze, where he rose from Demi Chef de Partie to Executive Chef. His Four Seasons journey has taken him across the globe, from Italy to the Caribbean and the Pacific, including culinary leadership roles at Four Seasons Resort and Residences Anguilla, Four Seasons Resort Lanai, and most recently Four Seasons Resort Nevis.

“I am thrilled to be in Seattle and to join such a talented team,” says Andrea. “After eight years working at island resorts, I am excited to explore the incredible variety of produce and seafood the Pacific Northwest has to offer. My goal is to celebrate local flavours, meet area farmers, and highlight seasonal ingredients across our menus.”

As he settles into his new role, guests will see his influences on Goldfinch Tavern’s winter menu, which he collaborated with Chef Ethan Stowell and Goldfinch Tavern’s Executive Sous Chef, Jeffrey Hunter. Looking ahead, Andrea and the culinary team will turn their attention to the much-anticipated holiday dinners, an important tradition at the Hotel and restaurant.

A native of Bergamo, Italy, Andrea grew up surrounded by farmland and family traditions that inspired his passion for food. “My family lived off the land. We raised small animals, grew vegetables, and cooked with what was in season,” he shares. “Those roots guide the way I cook today. I want our guests to feel a connection to the region when they dine with us.”

Chef Andrea’s favourite dish, Ossobuco alla Milanese with Risotto, reflects his heritage and commitment to bold yet refined flavours. He describes his culinary style as approachable, nature-inspired, and family-oriented. “Food is meant to be shared,” he says. “Cooking is how I connect with people, whether it’s our guests, my team, or my own family.”

Andrea and his wife Miriam, along with their three children, have embraced their new life in Seattle. When he’s not in the kitchen, Andrea enjoys fishing with his son, gardening, raising chickens, and cooking at home.

“Seattle’s lush greenery, vibrant food scene, and welcoming community have made this transition easy,” he adds. “I look forward to collaborating with local culinary partners and creating memorable dining experiences for both locals and travellers.”