Lance Whipple, executive pastry chef at Four Seasons Resort Scottsdale at Troon North, has been with the Four Seasons family for 15 years. Whipple transferred to Four Seasons Resort Scottsdale from the Resort’s sister property in northern San Diego.
He started his pastry career after working in all aspects of the culinary arts while attending the Western Culinary Institute in Portland, Oregon. It was there where he found his passion in pastry and baking. Following graduation, Whipple moved to culinary-thriving San Francisco and interned at the acclaimed Gary Dankos restaurant, followed by assisting in the opening of the Ana Mandara restaurant.
Whipple moved to Las Vegas in 1999 and obtained a degree in hotel administration from the University of Las Vegas while serving as Master Cook at Caesar’s Palace. In 2001, he joined the Four Seasons family as assistant pastry chef at the Las Vegas property.
“I’ve always enjoyed how pastry is involved in all aspects of the hotel,” says Whipple. “To me, that’s the best.” Whipple especially enjoys putting in the extra effort to dazzle a guLance Whipple,est with a special welcome amenity waiting in their room when they arrive. “One chef told me that there are many traits to being a great chef, but there is no substitute for hard work,” he reflects.
Whipple resides in Scottsdale with his wife and two children. He is responsible for all dessert creations served in Talavera, Proof, an American Canteen, Onyx Bar & Lounge, and Saguaro Blossom, as well as banquets and In-Casita Dining in the 210-room Resort.