Eren Guryel’s first job was at his family’s steakhouse in the small ski town of Quechee, Vermont. As SIDECUT’s Executive Chef, Guryel’s cooking has come full circle, returning to his roots creating authentic, simple and seasonal mountain fare. Guryel left his small hometown, attending the prestigious Culinary Institute of America in Hyde Park, New York. In 1997, Guryel received his first Four Seasons Assignment at Four Seasons Hotel New York before spending time at globally renowned properties such as Four Seasons Resort Lanai at Manele Bay, Four Seasons Resort Lanai, The Lodge at Koele; Four Seasons Hotel Shanghai, Four Seasons Hotel Boston, Four Seasons Hotel Tokyo at Marunouchi, The Ritz-Carlton Chicago (A Four Seasons Hotel), Four Seasons Hotel Austin, and Per Se in New York City.
“I enjoy being hospitable and making people happy. My parents were always great hosts and when we would have guests come to our restaurant for dinner their cooking paired with their hospitality was almost as if it were a formula for magic.”