In April, Four Seasons Hotels & Resorts hosted a conference for all of its food and beverage directors in the Americas. The event, held at the Four Seasons Los Angeles at Beverly Hills, focused in part on the importance of sustainable, local, and organic ingredients in dishes served at all of the brand's hotels and resorts. In keeping with that theme, the design of the event showcased farm-to-table offerings in a farmer's market-style setup, complete with displays of colorful produce. Cyrille Pannier, executive chef at the Four Seasons Hotel Los Angeles at Beverly Hills, created the farmer's market display; he is one of three designated so-called "wellness chefs" in the company.
Photo: Courtesy of Four Seasons Los Angeles at Beverly Hills