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Credit: @ Brooke Vosika
A record 30 years with the company, Brooke Vosika is the most tenured Four Seasons Chef. Currently the Executive Chef at Four Seasons Hotel Boston, Vosika oversees menu development for all of the hotel’s food and beverage outlets. This ranges from the buzzing Bristol Lounge restaurant to banquet functions and In-Room Dining. Collectively, these outlets serve well over a half a million guests annually, making Boston among the busiest food and beverage operation in the company. Whether creating dishes for an intimate dinner or an event exceeding 1,000 attendees, Vosika’s team of 65 cooks always strives for perfection: “Each day is an opportunity to deliver that wow experience to diners.” Following graduation from the Culinary Institute of America, Vosika’s career began in 1982 as a line cook at Four Seasons Washington D.C. Vosika was quickly promoted through the ranks, graduating to senior positions at Four Seasons Hotel Chicago and the Four Seasons Olympic Hotel in Seattle. In 1997, Vosika earned the title of Executive Chef at Four Seasons Hotel Atlanta, and in 2001 he moved to into that role at Four Seasons Hotel New York. Over the course of his career, Vosika has received several awards including from the prestigious Bocuse d’Or and the James Beard Foundation. As well, Vosika’s talents have been showcased at food and wine festivals throughout the country such as Epcot, Foxwoods, Nantucket, Newport and Tanglewood. Vosika has worked with renowned chefs and personalities of the likes of Martha Stewart, Alain Ducasse, Joël Robuchon, Gérard Boyer and Paul Bocuse, and cooked for Presidents Reagan, Clinton and Bush. In Boston, Vosika has won countless accolades for The Bristol Lounge – among them: “Boston’s Best Burger” at the annual Burger Battle (2010-2011) and also via Boston Magazine (2011), plus “Best Power Dining Restaurant” (Improper Bostonian, 2011-2012). Vosika is the frequent face of charity initiatives including for The Greater Boston Food Bank, and he has appeared on national and local TV programs including the Cooking Channel. What’s more, Vosika is author to the first Facebook e-Cookbook application, which can be found on the Four Seasons Hotel Boston Facebook page. Outside the kitchen, Vosika enjoys tending to the gardens and orchards of his upstate New York cabin. His grandfather, a founding member of the Woodstock art community, built the cabin where he and Vosika spent summers gardening and cooking together. Vosika is both a wine collector and maker – his personal wine label, Sawkill Creek, produces over400 bottles a year. Vosika also makes his own maple syrup and apple cider and likewise carries on his family’s connection to art, with a gallery of original works from well-known artists like Andy Warhol, Damien Hirst, Peter Max, and photographer Annie Leibovitz. Vosika’s love for local, artisanal products has become a signature aspect to all Four Seasons Boston cuisine. So much so in fact that Vosika now has a blooming garden high atop the Hotel’s Green Roof, upon which he grows vegetables and herbs. “Our dedication to serving local, seasonal ingredients is evident from the first bite; you can taste the freshness.”
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Apples and pork is an obvious combination, but this recipe combines the two in an entirely new way, by braising a tender loin of pork in cider and fresh apples. It's then shredded and topped with a ginger-based salsa in a mini corn tortilla.