Michael Brown is the pastry chef at Four Seasons Hotel San Francisco, where he oversees a team whose sweet and savory creations are often the last impression for hotel guests, event attendees and MKT Restaurant-Bar patrons. With over a decade of experience in the field, Brown most recently was the pastry chef at Kith and Kin in Washington D.C. Brown’s artistic pastry preparation and creative technique has led him to various positions at kitchens in Maryland, Florida and his native home of South Africa. At Four Seasons, Brown’s multiple flavors and textures with very clean lines are featured in a variety of desserts on the menu. His favorite dessert that best represents him? Opera torte, because he loves how precise it is, its rich flavors and how it is very traditional.
Among San Francisco’s best restaurant venues for social drinks and dining, MKT Restaurant - Bar, inside Four Seasons Hotel San Francisco, offers a lively, casual destination in the SoMa district, next to Yerba Buena Gardens. Executive Chef Cyrille Pannier presents a simple, yet elegant California-inspired menu of seafood, steaks and farm-fresh vegetables where the seasonal ingredients shine.