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Emily Rosenberg

Executive Pastry Chef

"New Orleans is certainly a place of indulgence and celebration – so as a pastry chef, I’m thrilled to be here, doing my part to make our guests’ dining experiences special."

Four Seasons Tenure
Since 2006
First Four Seasons Assignment: Pastry Chef de Partie, Four Seasons Hotel Los Angeles at Beverly Hills 

Employment History
Four Seasons Hotel Houston; Four Seasons Resort Maui at Wailea, Hawaii; Four Seasons Hotel Los Angeles at Beverly Hills; Cafe Pinot, Los Angeles; Pinot Blanc, St. Helena; Wine Valley Catering, Napa; Napa Valley Grille, Yountville; The French Laundry, Yountville; Spago Beverly Hills 

Los Angeles, California 

Certificate of Baking & Pastry Arts, The Culinary Institute of America at Greystone; Associate of Science Degree, International College of Hospitality Management “Cesar Ritz” 


“As a chef, I thrive on creativity, balanced by technique. The incredible blend of cultures and flavors in New Orleans opens a lot of doors for what we’ll be able to do here, and I know our guests will enjoy the results.” 

A 15-year Four Seasons veteran, Rosenberg joined the New Orleans property in 2021 as an executive pastry chef, in preparation for the opening. With an impressive background of over 20 years of fine dining experience, she is known for her dedication, passion, and enthusiasm, in addition to her delectable pastry creations. 

A native of Los Angeles, Emily made the move to New Orleans from Four Seasons Hotel Houston, where she served as a pastry chef. Prior to that, she was pastry sous chef at Four Season Resort Maui at Wailea, and at Four Seasons Hotel Los Angeles at Beverly Hills as pastry chef de partie. Before joining Four Seasons, Rosenberg began her career at the famed Spago Beverly Hills, then worked at some of the finest restaurants in California’s famed wine country, including The French Laundry, Napa Valley Grille and Pinot Blanc. 

Rosenberg earned her Certificate in Baking & Pastry from The Culinary Institute of America at Greystone, and her Associate of Science degree from the International College of Hospitality Management Cesar Ritz in Washington, Connecticut. In her free time, Emily enjoys trying new types of food and road trips – two things that go very well together when exploring the South.