Brendan Dion, Director of Food & Beverage, Executive Chef
A Native of New England, Chef Dion began his love of cooking when he was a child learning to cook with his father. He has immense experience in the food and beverage industry, starting from working in restaurants in his teens and quickly moving up to cooking on the line. Chef Dion studied at the Culinary Institute of America at Hyde Park before joining F&B in the hospitality industry, and successfully opened Madison Beach Hotel’s award-winning The Wharf Restaurant in 2012.
With a diverse blend of culinary experiences in small privately owned restaurants, catering, boutique hotels and large resorts, Chef Dion places great emphasis on top quality ingredients, proper cooking techniques as well as presentation. Some of his other cuisine influences include French, Asian, New American, and Mediterranean.
Chef Dion is honored and privileged for the opportunity to showcase his skills and talents at the iconic The Big 4 Restaurant. He believes in the unique history and amazing character of The Big 4.
Martin Annush, Restaurant Manager
With more than 15 years of outstanding hospitality and tourism industry experience, Martin Annush’s career ranges from successfully launching the Hilton’s Financial District San Francisco to managing accounting and events for the Four Seasons Hotel and Hotel Monaco/Grand Café in San Francisco.
Martin studied at the Hospitality Institute, where he learned every aspect of general management. During his tenure at the Hilton Financial District San Francisco, Martin was nominated as Manager of the Year in 2007. Martin believes that creating the finest guest experience stems from creating a consistent work environment that embraces motivation, encouragement, and empowerment of hotel employees. He continues to exemplify this high standard of excellence in performance and customer service as the Restaurant Manager at The Big 4 Restaurant.
Outside work, Martin’s hobbies include staying active by swimming and biking, traveling to experience other cultures, and learning about various organic and sustainable dishes.
Michael Marquez, Restaurant Manager
Michael is a native San Franciscan that left San Francisco in early adulthood and started his culinary and hospitality journey in San Antonio, Texas, where he was studying at the Culinary Institute of America. He was a “shadow student” Chef de Commis at a restaurant and also a Front Desk Agent at a hotel there before moving to New York for volunteer work. Michael learnt a lot during his 5 years at New York as the culinary experience was very seasonal there and worked with its local produce.
Throughout his career, Michael had taken up various restaurant positions to learn and improve, gaining expertise in both the front and back of house. Michael eventually returned to his hometown to be closer with his family. Having worked at different hotels in San Francisco, he finally joined The Scarlet Huntington in 2016 as an Assistant Front Office Manager. However, as his passion still lies in food, wine and service, and he became Big 4’s Restaurant Manager from June 2017.