Four Seasons hotel revamps menu to offer lighter fare

If you’ve decided you’d rather eat healthier this year than go on a quick-fix diet, then you’re part of an encouraging national nutrition trend.

The collective cry “We want healthier food” has been heard at the Four Seasons Hotel in Atlanta and it’s not just coming from the guests.

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John Haigwood

Executive Chef Robert Gerstenecker of The Four Seasons Hotel. For Jan. 28 2009 Healthy Eating Out column. Credit: John Haigwood.

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MIKKI K. HARRIS / mkharris@ajc.com

Chef Gerstenecker is offering lighter food for employees as well as for guests, such as oatmeal and fresh fruit for breakfast and salads at lunch.

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Executive Chef Robert Gerstenecker has implemented many menu changes with guests’ nutrition requests in mind, from gluten-free baked goods for afternoon tea to lighter preparations of classic entrées. He’s also in charge of choices for breakfast, lunch and dinner in the staff cafeteria.

“We serve between 150 and 200 staff a day and they said they want healthier foods so there’s oatmeal for breakfast along with a big selection of fresh fruits,” Gerstenecker said. “At lunch there are lots of salads and one buffet entrée item that’s lighter such as baked fresh fish instead of fried. The feedback has been good.”

The hotel’s dedication to employee wellness is not just window dressing. Registered dietitian Kathleen Zelman, director of nutrition for WebMD, was invited to talk to employees about how to eat healthier.

“Companies such as Four Seasons and many others are realizing the health and wellness of their employees is advantageous to the company and of course, to each employee,” Zelman said. “Inspiring employees to take care of themselves through good nutrition and regular physical activity will pay employers back in spades from fewer sick days to more energetic and fit employees.”

Gerstenecker says it also helps his kitchen and dining room staff better understand a guest’s special diet request and adds to their knowledge on the best ways to lighten up dishes without sacrificing flavor.

“Salads are a big thing and often guests will ask for extra dressing,” Gerstenecker said. “But if we make the salad taste better to begin with by using peppery arugula and spicy watercress, you don’t need as much dressing for flavor. Our vinaigrettes have changed, too. I’ve started using fresh vegetable juices so you don’t need as much oil.”

Another example of wellness meets wonderful is Gerstenecker’s new recipe for a classic Greek moussaka, which is usually made with a heavy béchamel cream sauce and lots of cheese. His lighter version features Colorado lamb with layers of grilled vegetables and a sauce of garlic and shallots toasted in extra-virgin olive oil, diced tomatoes, mint and basil.

Gerstenecker says he’s thrilled to experiment with new ways to cook healthier foods that please guests, the staff, and friends and family at home.

“I think we’ve finally learned that those fad diets don’t work,” he said. “We are relearning how to eat.”

Carolyn O’Neil is a registered dietitian and co-author of “The Dish on Eating Healthy and Being Fabulous!” E-mail her at carolyn@carolynoneil.com.