Beverly Wilshire, A Four Seasons Hotel
As Executive Pastry Chef for Beverly Wilshire, A Four Seasons Hotel, Chris Ford oversees the pastry department for the 395-room Hotel, 25,000 sf banquet operation, in-room dining amenities, and the pastry program at THE Blvd, the Hotel's all day dining spot.
A graduate of Le Cordon Bleu, Ford has worked in several highly acclaimed outlets including New York dessert bar ChikaLicious and Trummer's On Main, where he was awarded the "Rising Star" honor from StarChefs.com. In 2011, Ford was appointed Executive Pastry Chef of the new Four Seasons Hotel Baltimore, where he presided over several Michael Mina outlets including Wit & Wisdom, a modern American tavern; PABU, a Japanese izakaya; LAMILL Coffee; and Splash Pool Bar. While in Baltimore, Ford earned high praise including Food & Wine magazine's "People's Best New Pastry Chef of 2012."
Ford left Four Seasons briefly to serve as pastry chef of Thomas Keller's celebrated Bouchon, Bouchon Bakery and Bar Bouchon, during which time he was named one of Zagat's "30 Under 30" of Los Angeles. Following his time in LA, Ford teamed up with Bryan Voltaggio as corporate pastry chef, overseeing nine restaurants across the Mid-Atlantic region.