The Four Seasons in Georgetown recently tapped a seasoned hospitality vet to oversee all food and drink operations at the hotel, including Michael Mina’s sleek Bourbon Steak restaurant, power breakfast spot Seasons, and adjoining happy hour destination Eno Wine Bar.
Andrew Court — who most recently cooked for Hollywood celebrities as executive sous chef at the Beverly Wilshire hotel — is now executive chef here in D.C., and his first order of business is to sprinkle in more international dishes to cater to the hotel’s diverse clientele.
New breakfast items at Seasons under Court’s watch include house-pressed juice combinations; grilled spring stone fruit and yogurt made on site; light hollandaise smoked salmon benedict; and acai jar with fruits, hand-roasted granola, and local honey.
As an ode to his English roots, he added the filling London Bridges dish (two eggs, baked beans, pork sausage, Canadian bacon, mushrooms tomato). A Royal Wedding-themed menu — timed with Prince Harry’s upcoming May nuptials — is in the works that further plays off of his English background.
Court has stacked his kitchen with sous chefs from all over the map, including Costa Rica, Jordan, Spain, and Syria, and international influences are spotted in Seasons’ cardamom seasonal parfait, an Ethiopian-inspired Teff pudding (Medjool dates, apple, toasted pumpkin seeds, coconut flakes), and steamed bao buns.
For Sunday brunch, there’s a new interactive station with wok fried chicken and stir fried Asian vegetables — an idea sparked by his time spent working at The Fairmont in San Francisco, which pushed dishes that played off the nearby Chinatown neighborhood.
In his new position, Court is also in charge of the D.C. hotel’s events operations and in-room dining.