Robert Gerstenecker

A 19-year veteran of Four Seasons Hotels and Resorts, Robert Gerstenecker joined Park 75 as executive chef in September 2004, a promotion he considers a culinary dream come true. A former executive sous chef at Four Seasons Atlanta from 1998-2002, he helped open Park 75 and played an instrumental role in developing the restaurant’s menu. After four years in Atlanta, Gerstenecker moved farther south to Four Seasons Resort Palm Beach where he mastered the use of tropical ingredients and cooking with seafood.  In between all of his Four Seasons experience, Robert has also worked abroad in Hong Kong as the restaurant chef at Quo Quo, which he helped open and developed a French menu using Asian ingredients.

A native of Ontario, Canada, Gerstenecker gained an appreciation for food through his mother.  Today, one of his favorite pastimes is planting and harvesting his own crops.  In fact, Gerstenecker has created a produce garden and bee apiary on the hotel’s fifth-floor terrace and uses his ‘rooftop’ produce to throughout the restaurant’s acclaimed menu.

Gerstenecker is thrilled to be living out his dream of being an executive chef in his favorite city-Atlanta!  In his spare time, the chef… cooks! Gerstenecker and wife Brooke are parents to daughter Heidi Rose, born in November 2010.

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