Three months after the hasty departure of Fabio Trabocchi, the Four Seasons has found a new chef. Two of them, actually.
The job will be shared by Pecko Zantilaveevan and Larry Finn. Zantilaveevan, who originally hails from Thailand, served as the restaurant’s executive sous chef for the past decade, while Finn formerly worked as the executive chef of Cafe Gray.
Zantilaveevan got his start with Christian Delouvrier at Restaurant Maurice, and subsequently spent time at Le Cirque, Ed Brown’s Tropica, and the Sea Grill. Finn, who helped open Cafe Gray, also did stints at the Union Square Cafe, Patricia Yeo’s AZ, and San Francisco’s Campton Palace.
Time will tell how the new chefs’ menus will differ from their predecessor’s, which management reportedly deemed too progressive for the tastes of the restaurant’s clientele. Zantilaveevan and Finn are currently getting ready to debut a collection of four prix fixe menus priced from $25 to $85.
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