USA | Four Seasons Hotel Philadelphia has welcomed three new culinary appointments, set to broaden the hotel's food and beverage offerings.
Four Seasons Hotel Philadelphia at Comcast Centre has announced the appointments of key culinary staff: Damien Beguin as Director of Food & Beverage, Mark McDonnell as Executive Chef, and Narayanan Jayaraman (“Jay”) as Chef de Cuisine of Banquets and In-Room Dining.
These new appointments reflect the Hotel’s unwavering commitment to elevating its culinary offerings and delivering exceptional dining experiences to its guests. With an impressive breadth of international expertise and a passion for innovation, this dynamic culinary team will play a pivotal role in shaping the future of the Hotel’s renowned dining venues.
Damien Beguin, a seasoned expert in the culinary world, will bring a wealth of experience to his new role as Director of Food and Beverage at Four Seasons Hotel Philadelphia. After earning his bachelor's degree from the Hospitality school in Avignon, France, Beguin honed his skills at prestigious establishments, including a pivotal role at Hotel Le Meurice in Paris, where he worked alongside Michelin-starred Chef Yannick Alléno and later with Alain Ducasse, achieving three Michelin stars in just six months. His journey continued with a year of travel in Asia, followed by a key position as maitre d’ at Saint James Paris, a Michelin-starred restaurant. At the renowned Four Seasons Hotel George V Hotel in Paris, Beguin played a crucial role in the opening of Le George, which quickly earned a Michelin star, and helped elevate the hotel to the most Michelin stars in Europe. As Assistant Director of Food and Beverage, he oversaw several Michelin-starred dining establishments. His career will continue at Four Seasons Hotel Philadelphia, where he leads the hotel’s culinary vision for all outlets, including Jean-Georges Philadelphia, SkyHigh, Vernick Fish and Vernick Coffee Bar.
Chef McDonnell brings more than 25 years of international luxury hospitality experience to Philadelphia’s culinary scene. Hailing from Dublin, Ireland, he began his career at top restaurants and hotels before moving to London to work at Tom Aikens restaurant. His culinary journey continued through South America, where he developed a passion for Peruvian cuisine, and Australia, where he spent four years at Vue de Monde in Melbourne. Chef McDonnell further refined his skills in Southeast Asia and later held key roles, including chef de cuisine at Rogue 24 in Washington, DC, and executive chef at Muze within the Mandarin Oriental. After relocating to South Florida, he worked with Aaron Brooks at Edge restaurant at Four Seasons Hotel Miami, before leading the kitchen at the Mandarin Oriental, Miami, where he oversaw the Forbes Travel Guide Five Star and AAA Five Diamond property for six years. As Executive Chef at Four Seasons Hotel Philadelphia, Chef McDonnell will now oversee all culinary operations, while building strong relationships with local purveyors and farmers for the hotel’s restaurants and event spaces.
Chef Jayaraman will bring more than a decade of exceptional experience with Four Seasons, having honed his craft across a variety of luxury properties, including those in Abu Dhabi, Kuwait, Lāna’i, and, most recently, Westlake Village. His extensive culinary background, which blends international techniques with local flavours, is an invaluable asset to the team at Four Seasons Hotel Philadelphia. In his role, Chef Jayaraman is entrusted with overseeing the Hotel's diverse and high-profile banquet operations, from elegant weddings and sophisticated corporate events to intimate social gatherings. Additionally, he is responsible for curating an elevated in-room dining experience and designing a thoughtful and nourishing employee dining program. Chef Jayaraman’s passion for delivering excellence, combined with his vast expertise, ensures that every dining experience - whether for guests or staff - reflects the Hotel’s dedication to exceptional service and culinary innovation.
“We are thrilled to welcome Damien, Mark, and Jay to our culinary team at Four Seasons Hotel Philadelphia,” said Cornelia Samara, Regional Vice President and General Manager.
“Each brings a unique blend of international expertise, creativity, and a shared commitment to excellence, which will elevate the dining experience at our hotel to new heights. With their leadership, we look forward to enhancing our diverse culinary offerings, creating exceptional moments for our guests, and reinforcing our reputation as a premier dining destination in Philadelphia.”
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