A New Chef in the Kitchen at Four Seasons Hotel Alexandria at San Stefano.
Four Seasons Hotel Alexandria at San Stefano recently welcomed Jesse Olsen as its new Executive Chef. Olsen now oversees the Hotel’s signature restaurants Byblos, Stefano’s, Kala, Fresca Café and Gelateria, and the Pool Bar & Grill, plus room service and banquet operations.
Chef Olsen began his culinary career in 1989, working as a chef for a popular fish restaurant in Washington State before joining the city’s prestigious Bellevue Athletic Club and Hotel as Banquet Cook. After five years’ experience and having honed his culinary skills, he joined Four Seasons Hotel Olympic, Seattle, in September 1994.
The knowledge and experience he gained at Four Seasons Hotel Olympic was invaluable, and subsequently led to his appointment as Sous Chef later in 1999. In 2001 Olsen transferred to Four Seasons Resort The Biltmore Santa Barbara in the same capacity. Olsen’s proficiency and passion for his trade resulted in his promotion to Executive Sous Chef at Four Seasons Hotel Los Angeles at Beverley Hills in 2005, followed by a move to the Middle East and a similar role at Four Seasons Hotel Cairo at Nile Plaza in 2007.
Now guests of Four Seasons Hotel Alexandria are enjoying the original and creative cuisine that Olsen brings to its restaurants. Born in Korea and raised in America’s Pacific Northwest, he has experienced a melting pot of cultures and cuisines, and has a great appreciation for the bounties of the sea. He believes that respect for one another fosters harmony in the kitchen, which in turn encourages respect of the product and freedom to create from within.
Outside of the kitchen Jesse enjoys painting, music, and travelling. When speaking of his new role he says: “I am looking forward to my new role and the challenges it will bring, as well as relishing in the culture of the Mediterranean and the inspiration it brings.”
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