Brian Doherty
Landmark Event Company | Seattle, WA
December 2025
Brian Doherty began working in local restaurants as a teenager before deciding to pursue a culinary career. After moving to Orlando, Florida and attending culinary school, he helped open the Omni Rosen Hotel, where a fine dining restaurant introduced him to the discipline of high-level kitchens. In 1996, he returned to Seattle and joined the Four Seasons Fairmont Olympic Hotel. Over the nine years that followed, he worked his way through the kitchen to become sous chef and chef de cuisine of its Georgian Room.
Doherty continued with the Four Seasons and later the Fairmont for more than a decade, holding executive chef positions in Seattle, Washington, and Newport Beach, California. His experience also included leading the opening of the SLS Hotel and later overseeing the kitchen at The Woodmark Hotel. He has cooked at the James Beard House twice and hosted multiple James Beard Foundation events in Seattle.
Classically trained in French cooking techniques, Doherty focuses on Northwest ingredients and describes the region as an ideal place for cooking as a chef because of its seafood, mushrooms, and seasonal produce. After nearly 30 years in hotels, he recently joined the Seattle-based catering company, Landmark Event Co., where he is building a structured kitchen focused on consistency and quality across its different properties.
