CUESA | Market to Table Demo: Cyrille Pannier & Ashanti Young, MKT at the Four Seasons

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Cyrille Pannier & Ashanti Young, MKT at the Four Seasons

Saturday, June 15, 2019 - 10:30am to 11:15am
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Stop by the CUESA Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market.

Cyrille Pannier is Executive Chef of Four Seasons Hotel San Francisco, where he oversees all food and beverage related to the hotel including MKT Restaurant-Bar; in-room dining; and special events held in the meeting space. Most recently, Pannier was the executive chef of Four Seasons Hotel Los Angeles at Beverly Hills. He’s also held positions in Four Seasons properties in Hampshire; Nevis, West Indies; Dallas; Austin; Palm Beach; and London. Born in Le Mans, France, Pannier grew up on a farmstead in Arnage where he foraged for porcini and golden chanterelle mushrooms. Pannier’s commitment to ensuring everyone eats well extends outside the kitchen as he actively participated in Chefs Cycle, the fundraising endurance event featuring award-winning chefs fighting hunger.

At MKT Restaurant-Bar, Ashanti’s creativity shines on the menu as she leads the culinary team in preparing California cuisine using regional ingredients. Young joined the hotel from Michael Mina in San Francisco where she was the Executive Sous Chef. No stranger to Four Seasons, Young worked in Four Seasons Hotel Washington D.C. at Bourbon Steak House and in Four Seasons Hotel Baltimore at Wit and Wisdom, both restaurants operated by Michael Mina Restaurant Group. In her spare time she enjoys cycling, exploring farmer’s markets; and spending time with friends and her dog, Nikko.

All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »