Published on : Friday, February 16, 2018
Four Seasons Hotel Washington, DC announces the appointment of Andrew Court as Executive Chef to the capital city’s only Forbes Five-Star and AAA Five-Diamond hotel. In his role, Court will oversee the Hotel’s award-wining restaurants including celebrated chef Michael Mina’s BOURBON STEAK, DC’s go-to spot for power breakfast and Sunday Brunch Seasons, and the casual yet refined ENO Wine Bar. He will also be responsible for the Hotel’s sizable events operations and in-room dining.
“As the Hotel’s third Executive Chef in 38 years, we are excited to welcome Chef Court to Four Seasons Hotel Washington,” says David Bernand, General Manager. “Court’s international experience and talent will continue to cater to the Hotel’s discerning patrons while also putting his personal touch on the Hotel’s culinary offerings and customised dining experiences in the Nation’s Capital.”
Born and raised in Birmingham, England, Court discovered the love of cooking from his grandmother, who introduced him at a young age to the family’s garden. Gardening and bee keeping are important tools that Court uses to discover new flavours and develop aspiring chefs.
In Washington, Court found an exciting team with such diverse backgrounds including sous chefs from Costa Rica, Jordan, Spain and Syria among other countries. The talented team under Court’s leadership is already creating experiences in ways that will be sure to excite and inspire. “My goal is for people to become more than they were when I started. I try to plant seeds. The different ways people learn are inspiring to me,” shares Andrew Court, Hotel Executive Chef.
Court is excited to be back on the East Coast offering a different selection of local seasonal ingredients than the West Coast. “My philosophy to cooking has always been to allow the best authentic local and sustainable ingredients shine through in their natural flavours,” says Court. “We source some of the finest local ingredients, taking time to let each one complement the other. I take pleasure from seeing the results of the team’s work.”
The sports enthusiast and West Coast-inspired Chef is bringing a new take on breakfast at Seasons with house made yogurts, elixirs and house pressed juice combinations while always offering the restaurant’s classic dishes with a little twist. Some of the new spring breakfast items will include grilled spring stone fruit and house made yogurt; light hollandaise smoked salmon benedict; acai jar combining local fruits, hand roasted granola and local honey; and steel cut oatmeal and quinoa topped with honey tossed goji.
Seasons Spring Sunday Brunch is also getting a make-over with a new action station: China Town offering Asian stir fry. Court’s time in Vancouver and San Francisco were the inspiration behind this ethnic and fun station preparing personalised wok fried chicken and stir fried Asian vegetables including baby bok choy, gai lan and trumpet mushrooms, tossed in five spice scented Asian BBQ sauce.