Four Seasons Hotel Philadelphia appoints the Culinary Institute of America graduate to guide its 59th-floor restaurant with a focus on seasonality, local sourcing and ingredient-led menus.
Dylan Stage has been appointed Chef de Cuisine of Jean-Georges Philadelphia at Four Seasons Hotel Philadelphia at Comcast Center.
KEY TAKEAWAYS
- Dylan Stage has been appointed Chef de Cuisine of Jean-Georges Philadelphia after joining the restaurant earlier in summer 2026.
- Stage brings more than 15 years of experience across European and U.S. kitchens, including Comerç24, DiverXO and El Celler de Can Roca in Spain.
- His culinary approach emphasizes seasonality, ingredient quality and sourcing from farmers, fishermen and producers across the Mid-Atlantic region.
- Stage now leads the culinary team at the 59th-floor Jean-Georges Philadelphia inside Four Seasons Hotel Philadelphia at Comcast Center.
(NEWS) PHILADELPHIA, Pennsylvania, United States, 2026-Oct-04 — /Travel PR News/ — Jean-Georges Philadelphia has placed Dylan Stage in charge of its kitchen as Chef de Cuisine, bringing a career shaped by restaurants in Spain, New York and Los Angeles to the 59th floor of Four Seasons Hotel Philadelphia at Comcast Center. The hotel confirmed the appointment on October 2, 2026, after Stage joined the restaurant team earlier in the summer.
The move gives Stage day-to-day culinary leadership at one of the property’s signature dining venues, where the menu combines French technique, international influences and seasonal products from the Mid-Atlantic. At Jean-Georges Philadelphia, the new chef de cuisine will work within the culinary direction associated with Jean-Georges Vongerichten while continuing to develop the restaurant’s ingredient-focused approach.
Stage’s route to Philadelphia spans more than 15 years in professional kitchens. After graduating from the Culinary Institute of America, he moved to Barcelona and worked in Spain at Comerç24, DiverXO in Madrid and El Celler de Can Roca in Girona. Those years helped shape an approach centered on precision, seasonality and close attention to sourcing.
He later returned to New York, where his leadership roles included Blenheim and Il Buco Alimentari, before continuing his career in Los Angeles. Four Seasons said his experience has combined kitchen leadership with a focus on guest experience and team development.
Philadelphia’s regional food network is expected to play an important role in Stage’s work. He said the quality and diversity of Mid-Atlantic ingredients had stood out since his arrival, pointing in particular to the region’s farmers, fishermen and producers. Seasonal sourcing, he added, has long been central to the way he cooks.
That emphasis closely matches the positioning of Jean-Georges Philadelphia, which pairs panoramic views over the city with menus built around French technique and globally influenced flavors. The restaurant’s focus on produce from the surrounding region gives Stage a local framework for a culinary style developed across several international markets.
Cornelia Samara, Regional Vice President and General Manager of Four Seasons Hotel Philadelphia, said Stage’s combination of culinary experience, hospitality focus and leadership made him a strong fit for the restaurant as its dining experience continues to evolve.
With Stage now leading the kitchen, Jean-Georges Philadelphia is entering its next phase with a chef whose background links European fine dining, major U.S. restaurant markets and a strong preference for seasonal, locally sourced ingredients.
