All Food and Drink

Meet the Team

ALON SHAYA

Chef Partner

A New Orleans resident for nearly 20 years, chef Alon Shaya began his culinary career by studying at the esteemed Culinary Institute of America. He went on to work in Las Vegas, St. Louis and Italy before making New Orleans his home. He has since earned numerous James Beard Award nominations and wins. In 2018, he opened two new restaurants: Saba in New Orleans’ Uptown neighbourhood and Safta in Denver’s River North. About Miss River, Chef Alon says, “This is my love letter to Louisiana – celebrating the incredible flavours and traditions of this magical place.”

DONALD LINK

Chef Partner

A Louisiana native, Chef Donald Link was first inspired by the Cajun and Southern cooking of his grandparents. Over the past two decades, he has peppered the streets of New Orleans’ Warehouse District with acclaimed restaurants, including Herbsaint, Cochon, Cochon Butcher, Pêche Seafood Grill, La Boulangerie, Gianna and his private event facility, Calcasieu. For this James Beard Award winner, his partnership with Four Seasons is an exciting opportunity to spotlight the best of Gulf Coast regional cuisine while providing the highest standards in service. According to Four Seasons Hotel New Orleans General Manager Mali Carow, “Chef Link’s incredible, award-winning food, combined with this rare riverfront location, will make Chemin a la Mer one of the most prized dining experiences in the city."

NICHOLAS OWEN

Executive Chef

Originally from Massachusetts, Chef Nicholas Owen has been a Four Seasons veteran since 2006, working at our hotels in Washington, DC, Singapore, Seoul and Kyoto – continually expanding his knowledge and skills. As Executive Chef, he oversees the Hotel’s culinary vision, guiding his team and designing menus for large-scale events. “There’s something very special about the food scene here in New Orleans,” he says. “I’m very excited to partner with Chef Shaya and Chef Link as we share the city’s unmatched cuisine with our guests from around the world.”