A native of South California who has 15 years of experience in the culinary world, Norma Louise Whitt is the hotel’s Executive Sous Chef where she is responsible for the hotel’s culinary programs for events, meetings, and banquets. She joins the hotel from Iowa State University where she was working at the presidential mansion as a private chef and overseeing the food and beverage operations. Prior to that she was the opening Executive Chef at The Reserve at Sulphur Bluff, a hunting and fishing resort in Texas. Other positions in California include St. Clair Brown Winery in Napa, Bardessono in Yountville, and as a yacht chef during the America's Cup held in San Francisco.
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.