Meredith Manee, EDGE Executive Restaurant Chef, brings a fresh perspective and energy to the EDGE culinary team. Working in conjunction with Executive Chef Simon Purvis, Manee joined EDGE in March 2013 from the popular Culina Modern Italian restaurant at Four Seasons Hotel Los Angeles at Beverly Hills. Manee was part of the opening team of Culina in 2010. Manee enjoys using seasonal ingredients and keeping dishes on the lighter side, and has brought a dash of “California style” cuisine to EDGE.
As a career-long Four Seasons employee, Manee has held various positions with other Four Seasons resorts: Four Seasons Hotel Houston, the two Four Seasons Resorts on the Hawaiian island of Lanai including Lodge at Koele and Manele Bay, and in her native state of California, Four Seasons Resort Santa Barbara. In 2002, Manee received her degree from the California School of Culinary Arts Le Cordon Bleu program. In 2005, Manee competed in and won the highly regarded honor of being named the Far West Regional Jeunes Commis Rotisseur (Young Cooks) Competition. EDGE welcomes Manee’s modern culinary style to its innovative, progressive cuisine.