Shaun Anthony

The Climb

Cornell University gave Shaun Anthony the baseline: discipline, curiosity and the habit of building technique with care. That foundation carried into The Terrace at The Maybourne Beverly Hills in Los Angeles, USA, where execution had to stay polished and controlled. As Executive Chef there until 2024, Shaun Anthony worked in a kitchen where precision and composure mattered as much as timing, letting detail register without noise. In 2024, he moved to Four Seasons Hotel Seoul as Executive Chef and also took on the role of chef of Tierra del Sol. Those appointments place his work across different geographies, with the same focus on refinement, seasonality and place.

Today

At Four Seasons Hotel Seoul and Tierra del Sol, Shaun Anthony’s cooking sits between inheritance and interpretation. His stated aim is for a dish to do more than feed the table: it should carry landscape, memory and regional character through flavor and composition. That approach gives his work a deliberate structure, with familiar forms adjusted through a contemporary lens and a clear regard for what preceded them. The result is cooking that stays controlled and expressive at once, polished without excess and modern without losing the pull of comfort.

In Their Words “I’m dedicated to crafting gastronomy that celebrates a region’s produce, landscape and culture, offering innovative interpretations of classic dishes that evoke sensory and nostalgic food memories.”