Marco Fossati has twenty years of experience in kitchens all across Europe, America and the Middle East. “There’s always something to learn,” says Fossati; for him that means constantly seeking out new and innovative ways to approach his craft. He’s mastered techniques both classical and molecular, and blends them perfectly.
Fossati describes himself as shy, which makes his commitment to his guests even more notable. He makes an effort to speak to each and every table, and many take his suggestions without ever looking at a menu. If you do the same, you’ll be rewarded with a culinary experience both artful and inviting. Comforting, inspiring Northern Italian fare using ingredients from some of the best farms and ranches in the area, during the peak of an ingredient’s freshness.
Although his knowledge and skill are impressive, it’s his passion that captivates. Anyone who talks to him can immediately see how much Fossati loves his work, and tasting his culinary creations fully affirms that fact. It’s this passion that has inspired every dish on the menu.
Growing up in Colorado, David is no stranger to great food, craft beers, and whiskies. Coming from an English, Syrian, and Italian background, meals often involved multiple courses lasting several hours. From cooking alongside his mother, hunting with his father, to picking seasonal vegetables from his uncle’s farm, his experiences have ultimately led him to roles in food and beverage.
David’s first job was a busser, which led to server, then as a bartender throughout college. Graduating with a degree in International Business from Pepperdine Univeristy in Sunny Los Angeles, David made his way to Atlanta, Georgia as a restaurant manager with Hillstone Restaurant Group. There, he gained an utmost appreciation for wine, staff development, and further developed his passion for restaurants. Seeking the great outdoors and the chance to be back "home", David moved to Vail, Colorado to take on the role of Food and Beverage Manager at the Vail Cascade Resort, further developing his passion for craft brews. Seeking warmer weather and an opportunity for experience, David moved back to Los Angeles to take on the role of General Manager of Eureka! Restaurant, taking their beverage program to another level.
David’s dream has always been to work for the Four Seasons brand, and he’s excited to be living in the Bay Area to enjoy all of the fresh, seasonal produce, local purveyors, and vibrant food scene in Silicon Valley.
"A wine selection should always match the dining experience, which is why we only offer over 300 of the best wines to our guests." - David Farah, General Manager
Hailing from the beautiful Pacific island of Guam, Reyanna was born into a culture abound with hospitality. Reyanna relocated to California at a young age, growing up in the San Francisco Bay Area, and recently graduated with a degree in Hospitality and Tourism Management from San Francisco State University. Since joining the Four Seasons in 2013, Reyanna has had the opportunity to experience many facets of the hotel.
Reyanna's true love is providing people with exceptional service and creating unforgettable and unique dining experiences and she is thrilled to now be responsible for planning special events at Quattro.