Last Updated on April 14, 2026 by Carrie Korem, FNTP
I had a small moment of panic. Just a short one. My husband was gone on a two-month business trip, I was running around getting the kids packed so they could stay with friends while I travelled to Atlanta for the BlogHer Food conference. I caught my breath for a second – that little moment when I remembered I was traveling alone. I don’t know if you ever have this moment of panic, but I do. I prefer to travel with a companion. Quickly, though, I remembered I was staying as a guest at the Four Seasons. Silly me. No need to worry. They’ll help. It’s like home, only better.
I got the girls settled, flew to Atlanta, and was greeted by the friendly staff at the Four Seasons Atlanta. The sweeping “Gone with the Wind” staircase welcomed me beneath glittering chandeliers. Ahh . . . relaxation set in (or should I say “I was ready for a productive conference with seminars and networking”?).
The Four Seasons hotels built their reputation upon impeccable service and this location rose to the occasion. The luxurious rooms featured gorgeous soft muted tones and of course, the famous “Four Seasons Bed” (I’m saving up my pennies to buy one someday). Their attention to excellence everywhere inspires me. One example – the shower head in the bathroom. I was thrilled with the shower head. You see, several years ago my husband and I went on a search for the “World’s Best” shower head; now wherever we move we always install “our” specific Kohler model. Well, guess what? My room at the Four Seasons had the exact same one. I truly felt at home.
I enjoyed meeting Chef Robert Gerstenecker and touring the restaurant, Park 75. Executive chef and renaissance man, Gerstenecker not only runs a dynamic and remarkable restaurant, he’s creating ways to make Park 75 more sustainable. He keeps a rooftop garden where he grows most of the herbs for the restaurant and some vegetables like jalapeno and bell peppers. He also keeps two bee hives that together produce over 150 gallons of honey a year. Oh, and they make these To-Die-For caramels from their honey. Hand’s-down, the best caramel I’ve ever tasted. Buttery, sweet, and just the right amount of chew without sticking to your teeth.
Chef Gerstenecker also makes his own chocolate. He starts with cocao beans, grinding and tempering them. He only uses cocao beans, sugar and vanilla. I asked him why he doesn’t use any soy, a common ingredient in chocolate. He said he researched the question and decided he didn’t feel the need for it. Sure, the chocolate might have the occasional sliver or two of crystallization, but the flavor or texture remain unaffected. Only the eye notices.
I loved touring the kitchens – the stainless steel tables drenched in light, everyone in white, hard at work. The room service preparation went over the top – lots of planning and careful attention to detail. The tables stood lined up ready, to receive plates. The jams and honey lay nestled in trays, ready to augment a guest’s breakfast.
To ensure precise and personal service, signs adorned the walls just as the room service waiters left the kitchen. The signs right before the elevators were my favorite. “Do you know your guest’s name? Know your standards.Check your order!” Great reminders, just before serving a guest.
I chatted with the chefs and cooks as I walked through the kitchen. Robert, the head of food and wine, has worked for the company for over 10 years and says he would never leave. He thinks there’s no better company to work for.
After learning about the philosophy of service behind the Four Seasons, I’d have to agree with him. Maybe one day when I’m done writing cookbooks and blogging, I’ll apply for a job with the Four Seasons. I can’t think of a better place to be – working among people who love to serve. A place where there’s no need to panic, not even for a moment.
19 Comments