Four Seasons enables guests to give back through memorable dining experiences

4th Sep 2011
Four Seasons enables guests to give back through memorable dining experiences

With charitable giving on the rise, it’s no surprise to see the culinary world lending a helping hand. Whether it’s through teaching children healthy eating habits or offering people a chance to dine out and feel good about it, giving back is second nature to Four Seasons Hotels and Resorts. Employees and guests are joining this growing trend and creating change by taking part in multiple unique dining experiences designed to help and give back to those in need.

Four Seasons Hotel Chicago, home to Executive Chef Kevin Hickey’s homegrown Tasting Menu, promotes sustainable food systems to those less fortunate than others. Ten percent of every Five Course Tasting Menu (USD 100.00 per person, USD 155.00 paired with wines) is donated to Growing Power, a national nonprofit organisation that works to provide equal access to healthy, high-quality, safe and affordable food for people in all communities. Guests can enjoy sustainable suppers sourced from the Hotel’s own rooftop gardens as well as local farms, while assisting Growing Power in their mission to grow food, minds and community.
A night on the town can also have a charitable spin. Those celebrating holidays throughout the year at Four Seasons Hotel San Francisco can give back during their Easter, Mother’s Day and Thanksgiving meals as a portion of the proceeds are donated to the St. Vincent de Paul Society of San Francisco’s Riley Center, a nonprofit organisation dedicated to providing safe and confidential services to women in abusive relationships. Across the globe, guests dining at Four Seasons Hotel Amman are donating their Jordanian dinars to those in need when one JOD from each bill is contributed to the King Hussein Cancer Foundation, to support their ongoing efforts to combat cancer and treat patients in need.
Employees at Four Seasons Hotel Boston are also giving back by donating their time to the local community. Executive Chef Brooke Vosika and Sous Chef Anthony Welch have planted a garden at the Dorchester Boys and Girls Club, where they visit each week to show children how to grow vegetables and fresh foods in an urban environment. The children will not only get to benefit from eating freshly prepared meals featuring food from the garden, but will learn how they can do this at home. Over at Boston’s Yawkey Boys and Girls Club Kids Café, the Hotel brings together a team of volunteer managers to cook up a healthy, nutritious meal for the kids enrolled in the after school and summer camp programs.

To access all the latest information about the world’s major hotel companies via one mobile platform visit


Recommended for you

Follow Breaking Travel News

Travel Events Calendar

Media Partnerships

Global Restaurant Investment ForumThe Hospitality & Tourism SummitCATHIC
ITB AsiaChina Outbound Travel & Tourism MarketThe Travel Marketing Store
Serviced Apartment SummitWorld Travel MarketIMEX
AHICWTTCRoutes Online
UBM Aviation