Chef Oliver Beckert, whose talents were clear from a young age, was born, raised and educated in Nuremberg, Germany. As soon as his feet touched the ground, Chef Beckert found his calling. Learning the tricks of the trade since the young age of four, he has fond memories of cooking with his grandmother in the family kitchen
“The Mountain Berry tea not only gives the poached prawns a beautiful deep color, but rounds up all the flavor components to a light and refreshing appetizer.”
Chef Beckert’s skills and creativity are a perfect fit for one of the world’s hottest dining destinations. He apprenticed at the exclusive Michelin star-rated Gasthof Bammes restaurant in Nuremberg prior to joining the venerable five-star Bellevue Palace in Berne, Switzerland — renowned for over a century for setting the standards in Swiss hospitality. Prior to his arrival in Vancouver, Chef Beckert honed his talents at Four Seasons Hotels and Resorts in Lãna‘i, Miami, Washington D.C., London and New York City.
Chef Beckert moved from Four Seasons Vancouver to Four Seasons Baltimore as Executive Chef in September 2011.