Chef Syre joined the Resort in 2000, his first time to work in the United States. He quickly established himself as a leader on the local culinary scene where he introduced his Asian-influenced New American cuisine through the Resort’s main restaurant, Cafe on the Green. He now directs what is considered among the largest and most complex culinary operations in all of Four Seasons Hotels and Resorts. He supports the 397-room resort, which features the Four Seasons Ballroom, part of the 30,000 square foot meeting and banquet facility. He also directs the culinary team for Cafe on the Green (the main dining room), Member’s Lounge (private restaurant), Racquets (casual dining) and the Cabana (seasonal outdoor restaurant) as well as two lounges and 24-hour Room Service.
DALLAS AT LAS COLINAS, TEXAS
“When my staff tastes soup, I want them to use a cup, not a spoon. Take that first sip. Take another. Close your eyes and just experience it.”
At home in the kitchen since he was a child, Chef Christof was destined for a culinary career. In Bendorf, a small town in the Rhine-Mosel region of Germany where he grew up, Chef Christof’s parents ran a traditional European restaurant, which was part of the Syre family for three generations, over 120 years. Chef Christof learned to cook from the early age of 10, while helping out in the family restaurant.
Chef Christof’s experience spans from London where he worked with renowned Chef Anton Mosimann at the two-star Michelin restaurant The Terrace in the Dorchester Hotel, to Australia at the Sheraton Wentworth Hotel, to Asia at The New World Hotel, and The Regent Hong Kong.
Chef Christof’s passion has only grown. “When my staff tastes soup, I want them to use a cup, not a spoon. Take that first sip. Take another. Close your eyes and just experience it.”