Our Team



Four Seasons Hotel San Francisco has welcomed the return of Alexander La Motte, now as Executive Chef of the Hotel and MKT Restaurant – Bar. Having worked at Four Seasons Hotel San Francisco as Executive Sous Chef of the former Seasons Restaurant from 2010 to 2012, La Motte is excited to return to the City by the Bay and be in the centre of one of most exciting culinary destinations in the nation.

For more than a decade, La Motte has been working under some of the most acclaimed chefs in the world. Most recently, as Executive Chef at Four Seasons Hotel Westlake Village, California, La Motte created his own acclaim in the kitchen using local, seasonal ingredients available from the bounty of Southern California's farms, fields and ocean.

While attending the University of Wisconsin – Madison, La Motte paid for his education by working in Madison-area restaurants as a line cook. Although he entered college as a math major, it was in the restaurant that he discovered his life’s passion. He knew that exceptional culinary opportunities in his hometown were few and far between, so he enrolled in The Culinary Institute of America, where his natural curiosity and enthusiastic personality helped him excel and graduate with honours in June 2004. He also credits a natural aptitude for math and science for his abilities in the kitchen. "Cooking is like balancing a mathematical equation," says La Motte. "Adding a little acid or sweetness can completely change the equilibrium of the dish and most of all the sensation you experience."

During his time in culinary school, La Motte had the opportunity to experience his first professional kitchen during an internship at Daniel in New York City. After graduating from culinary school, La Motte began working with world-renowned chef Thomas Keller at his award-winning restaurant The French Laundry. La Motte was in awe of the care and expertise that went into every element of The French Laundry, motivating him to become the chef he is today.

La Motte then worked alongside Executive Chef Mark Richardson at Four Seasons Hotel San Francisco. He joined Four Seasons from Daniel Boulud Brasserie in Las Vegas, where he studied under one of his mentors, Executive Chef Wesley Holton. During that time, La Motte and Holton co-created the restaurant’s award-winning menu, which garnered a prestigious Michelin star in both 2007 and 2008, and was awarded “Best Cheese” by Condé Nast Traveler for the cheese program La Motte developed.

One might think that La Motte would be glad to take a break from the kitchen when away from the Hotel. This is definitely not the case for the chef, whose hobbies are centred around cooking. He makes his own pickles, jams, marmalades, mustards and more. "I go a little crazy with pretty much anything I can put into a Ball jar and seal," he said. La Motte can often be found braising something for a family-style meal for his wife, daughter and son, giving him a great excuse to utilize his collection of Dutch ovens. His daughter, Lola, is often found watching him in the kitchen. She just might be following in her father's footsteps as La Motte is confident there is no other toddler with such a diverse palate.