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Mr. Terry White

Executive chef
Four Seasons Hotel Dublin, Dublin, Ireland

Background

Joining Four Seasons Hotel Dublin from his native Canada, Executive Chef, Terry White brings two decades of hospitality experience with him, much of it gained in previous Four Seasons positions.

Chef White has been with Four Seasons Hotel Dublin since the doors opened in 2001 and has continued the high standards of innovative and fresh cuisine that he was renowned for in his native Canada. Three years at Four Seasons Hotel Toronto preceded his move to Dublin where his contribution to the food and beverage operations resulted in positioning the hotel at the forefront of the culinary scene in the capital.

Hailing from the heart of the Ontario wine region of Canada, Chef White learned early in life the importance of fresh product. Surrounded by the delicious fruits from the Niagra, he learnt the art of preserving fresh peaches, pears, cherries and tomatoes at an early age, as it was an annual family tradition for the winter months.

Chef White set off on the road to culinary perfection when he entered the culinary program at George Brown College in Toronto. Work placement in the prestigious Alberta's Jasper Park Lodge in the famous Canadian Rockies exposed the young chef to invaluable experience where he worked with chefs from many European capitals. This experience gave him the solid background in classical European cuisine, which has served him so well over the years most notably here in Dublin.

After a period spent travelling around Europe, Chef White returned to work in the exclusive Sutton Place Hotel where he honed his skills first, as Chef de Partie and then as the Banquet Sous Chef. His career with the Four Seasons began in 1986 as Restaurant Chef at the Inn on the Park in Toronto, a Four Seasons property. Graduating to Executive Sous Chef, he achieved the ultimate promotion in 1990 when he was made Executive Chef at the hotel.

Spending two years in the position at the Inn on the Park, Chef White opened up the Maramount Café and Patisserie in Toronto where he was both owner and chef until 1996 when he joined the Crowne Plaza Hotels as Executive Chef. After a year in this position, Chef White was approached by the Four Seasons to return as Executive Chef at the Four Seasons Hotel, Toronto where he spent three years before taking up the position of Executive Chef in Four Seasons Hotel Dublin, the first luxury hotel of it's kind in Ireland.

As Executive Chef of Four Seasons Hotel Dublin, Chef White is responsible for the menus of Seasons Restaurant, The Café, the Lobby Lounge, Room Service and the extensive Banquet and Catering requirements. A kitchen of 40 cooks assists Chef White in maintaining the high culinary standards that have become synomonous with Four Seasons Hotel Dublin since it's opening in 2001.

Chef White is thrilled to be here in Ireland and his menus are an exciting blend of contemporary European cuisine combined with traditional Irish dishes using the freshest Irish and European produce. An organic farm in Cork grows fruit and vegetables specifically to order for the Four Seasons dining rooms while a producer in the Rungees market just outside Paris advises on the latest developments in mainland Europe. According to Chef White, "It's a Chef's dream".