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Scott Higby replacing departing Grant Macdonald at TRIO Four Seasons

Matthew Odam
modam@statesman.com

Scott Higby will replace the departing Grant Macdonald as the chef de cuisine at TRIO at the Four Seasons Hotel. Native Houstonian Higby is an eight-year veteran of the Four Season, originally joining the hotel’s restaurant as a breakfast cook in 2005.

The Texas State University graduate had stints cooking at Palmer’s Courtyard in San Marcos and Magnolia Café in Austin before joining the Four Seasons. Higby spent six years at the Four Seasons, working positions ranging from saucier to chef de partie to morning sous chef and garde manger sous chef, before being named banquet chef in 2011. In that role, Higby was responsible for overseeing food preparation for the hotel’s hundreds of catered events.

Higby will oversee the food at TRIO, the Lobby Lounge and banquet functions at the Four Seasons. The chef, who keeps his own garden at home, references local and seasonal when discussing his preferred foods and is campaigning to create a rooftop garden at the luxury hotel.

Higby has already begun the transition into his new role, which he will formally take over on Friday. Macdonald is leaving Austin to take the culinary reins at the Four Seasons Resort Santa Barbara.