NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!
Richard Polhemus graduated from the Culinary School in Chicago at Kendall College with an associate degree in applied sciences. Through an internship at the Four Seasons Hotel Chicago, he was offered a job at the property. He worked in various positions around the kitchen for nine years, and was saucier/chef de partie at the Seasons Restaurant and when it attained its first Michelin star. Soon after, he was promoted to sous chef and helped attain the restaurant’s second consecutive Michelin star.
Seasons Restaurant closed and reinvented as Allium, a more approachable, farm-to-table concept. In its first year, it won as best marketing restaurant among all the Four Seasons’ properties.
After one year with Allium, Polhemus took a detour to help Kevin Hickey open Bottlefork, a restaurant and bar under the restaurant group Rockit Ranch Productions.
After an amazing nine months, Polhemus was welcomed back to Four Seasons as executive sous chef of the Four Seasons Hotel Chicago. Then in 2016, he moved to Hawaii to become executive chef of the Four Seasons Resort Oahu at Ko Olina.