A native of the Southeast, Fortune joined Loews Vanderbilt Hotel in 2016 as executive chef and oversees all culinary operations of the hotel, including its banquet kitchen and award-winning Southern brasserie, Mason’s.
Fortune brings over a decade of seasoned experience that spans both coasts to his role at Loews Vanderbilt Hotel. He most recently served as executive chef of KITCHEN 1540 at L'Auberge Del Mar Resort & Spa in the San Diego overseeing all culinary operations for the property.
Fortune’s menus reflect the influence of both his Southern upbringing and his love for travel and exploring new countries and cities. His experience is rooted in hotels and hospitality, beginning his career at Four Seasons Atlanta Hotel before moving west to work for The Fairmont Grand Del Mar Resort in San Diego as a member of their opening culinary team.
In 2010, Fortune opened Aquamoree, a Southern-inspired tapas restaurant in La Jolla, California. He quickly earned several “best restaurant” accolades from local, regional and national publications including Zagat.com, Ranch & Coast Magazine and San Diego Magazine. A graduate of Le Cordon Bleu in Atlanta, Fortune currently resides in Mount Juliet, Tenn. with his wife and 4-year-old daughter, Camila.