On May 24Brooke Vosika answered the question:Executive chef Brooke Vosika is coming up on a record 30 years with the company, making him the most tenured Four Seasons chef. Vosika’s career began in 1982 as a line cook at Four Seasons Washington D.C. Vosika was quickly promoted through the ranks, graduating to senior positions at Four Seasons Hotel Chicago and the Four Seasons Olympic Hotel in Seattle. In 1997, Vosika earned the title of executive chef at Four Seasons Hotel Atlanta, and in 2001 he moved into that role at Four Seasons Hotel New York. Over the course of his career, Vosika has received high profile awards including from the prestigious Bocuse d’Or and the James Beard Foundation. Vosika’s talents have also been showcased in food and wine festivals throughout the country such as Epcot, Foxwoods, Nantucket, and Tanglewood. In Boston, Vosika has won countless accolades for The Bristol Lounge; among them: “Boston’s Best Burger” at the annual Burger Battle (2010 and 2011) and “Best Power Dining Lunch and Dinner” (Improper Bostonian). Vosika is also actively involved with The Greater Boston Food Bank.
The Bristol Lounge
Boston, MA, USA
Four Seasons Hotel Boston executive chef Brooke Vosika oversees menu development for The Bristol Lounge restaurant, banquet functions and in-room dining. The most tenured Four Seasons chef, his career has spanned the globe from Seattle to Atlanta, Singapore, New York and beyond. His devotion to sustainable cuisine has earned him acclaim and matches his hobbies as a gardener, art collector and wine maker.