Chefs who passed through the Four Seasons kitchen included , Christian Albin , and Seppi Renggli —men who taught New Yorkers that a vegetable could be the star of a plate. Part IV: The Fall and The Ghost No empire lasts forever. By the 1990s, the "Power Lunch" had moved downtown to Nobu and the Waverly Inn. The Grill Room’s air grew slightly musty. The pink marble, once futuristic, felt dated.
Baum was a visionary. He believed that a restaurant could be a destination, a piece of theater. He gave Johnson a mandate: build a room that changes with the seasons, a room so beautiful that people would weep. Johnson delivered. menu four seasons restaurant nyc
One legendary story involves a publishing executive who died during a meal. His body was quietly wheeled out through the kitchen so as not to disturb the nearby table where the CEO of Time Inc. was eating. While the room was Johnson’s masterpiece, the food was Baum’s revolution. Before the Four Seasons, American fine dining meant French classical cuisine: heavy sauces, soufflés, Escoffier. Baum and his chef, Albert Stockli , created "American Seasonal" cuisine before anyone coined the phrase. Chefs who passed through the Four Seasons kitchen