Photos Courtesy of Four Seasons Hotel and Resorts
Four Seasons Resort and Club Dallas at Las Colinas is rounding out its team of exceptional culinary talent with the appointment of Nicholas Trosien as the new Executive Sous Chef. His Four Seasons career has taken him far and wide from Palm Beach and Singapore to Dubai and most recently, Toronto, before finding his home in the Lone Star State at Texas’ original urban resort.
Trosien arrives ahead of a sizable impending renovation, which will allow him to tap into the experience he has gained at other Four Seasons properties around the world, and put his mark on the Las Colinas destination. His responsibilities include oversight of the signature restaurant LAW, dishing up fresh ingredients and bold flavours from the land, air and water of Texas; the Member’s Lounge at Four Seasons Golf and Sports Club; and OUTLAW Taproom, the indoor/outdoor modern saloon-style bar celebrating Texas musical legends with bourbon, burgers and local beer. He also oversees the Resort’s expansive “Texas-sized” banqueting operation, with 85,000 square feet (7,900 square meters) of event space catering to everything from elaborate weddings and receptions to corporate meetings and events.
“This was a promotion and a big step for me with a lot more moving parts to stay on top of,” he says of his role at the 400-acre (160 hectare) Resort and Club. “The size of the property, the selection of outlets, and the tenure and level of skill from the team already in place here make for an exciting challenge.”
Trosien was 15 years young when he started as a pot washer at a restaurant near his home in Michigan. He worked his way to the line to cook, and although the job was nothing glamorous, it excited him nonetheless. “The thrill and rush of service – I was hooked pretty quickly.”
He moved to South Florida to hone his skills at Le Cordon Bleu Miami while working part-time as prep chef at bistro. From there, he began working for a James Beard award-winning chef at multiple restaurants, eventually rising to head chef. One evening the Food & Beverage Director and Hotel Manager of Four Seasons Resort Palm Beach dined at Trosien’s restaurant and, duly impressed, invited him to prepare a tasting and check out the Resort. The fit was right: He joined as a Sous Chef in 2012, and he has been creating and innovating with the Brand ever since.
Trosien’s team includes Paolo Gama, LAW Chef de Cuisine, Yudith Bustos, Executive Pastry Chef who handles breads and sweet temptations for the entire operation as well as Executive Chef Christof Syré, whose two decades and immeasurable renown at the Resort made him “an immediate mentor,” in addition to the many tenured veterans on the culinary staff.
For more information, please visit www.fourseasons.com.