The Four Seasons Food Truck

Beginning September 29, New Yorkers can experience mini mouthfuls of fabulous food thanks to the Four Season’s new food truck, which will be making its East Coast debut. “We’re the first luxury chain of hotels to do a food truck like this,”says Four Season’s Guy Rigby, the brand’s vice-president of food and beverage in the Americas. The idea came about two years ago, when Rigby and other Four Seasons folks were discussing ways to bring innovative food to guests. Once the idea of a food truck was floated, the team worked for about nine months to make it happen. After debuting on the West Coast last year, the truck is now heading to these eastern cities: Boston, Philadelphia, Baltimore; Washington, D.C.; Atlanta, Orlando, Palm Beach, and Miami. Each truck will stay approximately six days at each of the nine hubs, offering menus created by local Four Seasons chefs. Before the truck hits Manhattan, Rigby chats with us about the tour, his favorite street vendor, what celebrities he’d travel with, and of course, why he loves street meat.

Why focus on street meat?

I love street meat. There’s so much flavor going into something so small that you can eat in one or two bites. The food is usually regional or local. You know the brand, but this offers approachable luxury, plus it’s fun to buy something really good that’s $7 rather than $27. It also challenges our chefs.

Did the chefs have any restrictions going into the project?

The chefs were responsible for their menus; each item had to be under $10, and the food had to be indigenous to their state.

So what are some highlights East Coasters can expect to ingest in their ‘hood?

Boston’s chef Brooke Vosika is offering Cape Cod lobster and avocado sliders; New York’s chef John Johnson is serving pastrami soft pretzels with purple mustards; Baltimore’s chef Oliver Beckert is making crab burgers with fennel slaw and mango mayo on a sesame bun; and Atlanta’s Chef Robert Gerstenecker is offering Savannah crab cake sandwiches with house-made kettle chips and Old Bay Remoulade.

The truck has gone to some interesting places: Facebook’s headquarters, the taping of Breaking Bad‘s last episode…what clever locations are you visiting this year?

Kleinfeld in NYC; the Philadelphia Historical Society’s Pop-Up Beer Garden; the Captain Lawrence Brewery in Westchester County, New York; Johns Hopkins Hospital in Baltimore; and Wynwood Art Walk in Miami.

What’s the set-up in the truck like?

The truck features a flat top grill, two ring burners, a salamander, refrigerator, deep fat fryer, and a worktop to chop and prepare. The hotel will do some of the preparations, but all of the cooking will be done in the truck.

Who is your favorite street-food vendor?

In New York on 62nd Street and Madison Avenue there’s this Middle Eastern guy who makes the best lamb kebabs. He adds lettuce, tomato and yogurt dressing to it and wraps it up in tinfoil and it’s just so good. I take it to Central Park and eat it outside on a bench.

What’s the best meal you’ve ever had?

For me, a great meal isn’t just about the food but about the occasion as well. Four years ago my parents were turning 80 and my family was celebrating their birthdays and the holidays in Paris. On Christmas Eve we went to Reais De L’Entecote, which only serves steak frites. There’s no menu; you get half a bottle of red wine, a green salad with house dressing and all the steak and frites you can eat, and dessert. As we were walking out, it started to snow. The following day we all went to Le Cinq and had an eight-course extravaganza with great food, great ingredients, and great family.

If you were on the truck, what two celebrities would you choose to be your co-chefs?

Gwyneth Paltrow; I’ve never met her but she’s so passionate about food and she seems like she’d be a cool cat to hang with. And Winston Churchill; he had such a love for the English language paired with sharp wit and tremendous humor. He enjoyed life and was a great storyteller.

Food fiends can follow the Four Seasons Food Truck for exact locations.