Highly acclaimed pastry chef, Eric Snow, has been appointed as the next executive pastry chef at Four Seasons Hotel Atlanta, following a lifelong commitment to precision and the culinary arts. His appointment is just the latest in his long catalogue of illustrious achievements.
With a distinguished career spanning more than two decades at some of the world's most celebrated culinary destinations, chef Snow has brought a wealth of talent and a new wave of creativity to the role.
"Pastry is not just about taste; it's an art form," he said.
Snow’s culinary journey began with the childhood joy of baking alongside his mother, instilling a reverence for detail and quality of ingredients that he credits to defining his career. Snow has led pastry teams at iconic destinations such as the Oak Room at the Plaza Hotel in New York, Alain Ducasse at the Essex House, Daniel Boulud's Café Boulud Palm Beach, Grand Hyatt Kauai, Wynn Las Vegas, and Atlanta's Joël, where he began his professional path in 2001. His trajectory has reflected a steadfast pursuit of culinary excellence, marked by his unwavering dedication to refining his skills in some of the world's most prestigious kitchens.
Most recently, Chef Snow served as the in-house executive pastry chef for Atlas and The Garden Room, where his visionary leadership contributed to Atlas's prestigious Michelin-starred status.
With a passion for pushing the boundaries of creativity and craftsmanship, it is Chef Snow’s innovative approach to pastry arts that has led him to be renowned for creating memorable out-of-the-box culinary experiences.
"We are thrilled to welcome Chef Snow to Four Seasons Atlanta," said General Manager Nancy Chacon.
"We look forward to pushing the boundaries of sweetness to new levels and providing our guests artistic finales for every meal."
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