Four Seasons Chicago Appoints Executive Chef and Director of F&B

(28 Oct 2021) The Four Seasons Hotel Chicago recently appointed Tristan Baker as Executive Chef and Justin Yu as Director of Food & Beverage.

Tristan, who first started working with Four Seasons in November 2016, joined the Chicago hotel as Executive Chef in 2018 from the Four Seasons Resort Nevis.

Before that he worked for The Ritz-Carlton Grand Cayman for five years and spent just over a year at The Ritz-Carlton Naples in Florida.

As Executive Chef at the Four Seasons Hotel Chicago he leads a culinary team of 25.

“It’s an honour to have experts such as Justin and Tristan on our team,” said Four Seasons Hotel Chicago General Manager, Stephen Wancha. “Our redesigned public spaces and guest rooms are only half of the new Four Seasons Hotel Chicago story; our passionate team will always be the narrative that drives us forward. Backed by more than thirty years of service excellence, we are poised for an impactful next chapter where we continue a legacy of luxury hospitality and thoughtful connections with a renewed energy and sense of place.”

Justin has dedicated his career thus far to hospitality. Graduating from the School of Hospitality Administration at Boston University, Justin started his Four Seasons career as a Food & Beverage Manager-in-Training at Four Seasons Resort The Biltmore Santa Barbara.

From there, he worked at multiple properties including St. Louis, Seattle, and Baltimore before joining the Mina Group, where he worked from 2014 to 2020, and most recently held the position of operations manager developing opening strategies for the national restaurant group.

Before joining Four Seasons Hotel Chicago, Justin helped to open the Four Seasons Resort Napa Valley.