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Alexander La Motte and Jeffery Wurtz have joined the culinary team at the Seasons Restaurant, located in the Four Seasons Hotel San Francisco. The chefs, who share a passion for innovative cuisine and an exquisite attention to detail, possess first-rate experience at some of the finest restaurants on the West coast.
“Alex and Jeffrey are exceptional culinary talents; the three of us are already collaborating on the menus, and our shared perspective on food will result in some exciting changes at Seasons,” said Seasons Restaurant’s executive chef Mark Richardson.
La Motte comes to the Four Seasons from Las Vegas where he was sous chef at the one-Michelin-star Daniel Boulud Brasserie. He is now executive sous chef at the Four Seasons San Francisco.
Wurtz has worked with Joel Robuchon and Alain Ducase as a sous pastry chef. As pastry chef at the Four Seasons Hotel San Francisco, Wurtz oversees the operations of the pastry department and also develops the desserts served at Seasons Restaurant.