About Four Seasons

Our story

The Four Seasons Story

A life in hospitality. A business built around people and events.

I'm Marco, owner, director and Executive Chef at Four Seasons Catering. With 40 years in hospitality, I still take a hands-on role in the kitchen and at our events. I founded Four Seasons in 2011, and in 2026 we celebrated 15 years of catering across Liverpool, Wirral, Cheshire and the wider North West.

My background is in classical French kitchens, hotels and restaurants. At 21, I became a chef de partie in the sauce and grill section, leading five chefs within a brigade of 25. It was an early lesson in responsibility, teamwork and organisation, standards that remain part of how I run Four Seasons today.

I later spent 10 years in Spain, where I ran two restaurants and developed the Mediterranean influence that still shapes my cooking: generous flavours, fresh and vibrant colours.

My career also took me into first-class airline catering for elite airlines at Manchester Airport, working as part of a team of 12 chefs. Along the way, I earned a teaching degree and taught hospitality at the training college where I started out. From preparing food to exacting standards to helping others develop their skills, each experience contributed to the business Four Seasons has become.

Today, I bring that experience to every event, from shaping the menu and planning the practical details to overseeing service on the day. Working with our own team, we tailor the food and service to suit the people, the setting and the occasion, whether that's a wedding, a corporate event or a private celebration.

From Four Seasons to EventEquip

That same practical approach led to EventEquip. As Four Seasons grew, we invested in catering equipment to support our events. Between bookings, much of it sat unused, so in 2017 we began offering it for hire to local caterers, private clients, venues and couples planning marquee weddings.

As demand increased and our equipment collection expanded, we took on a second unit to store and manage it. What started as an extension of Four Seasons developed into EventEquip, a separate catering equipment hire business. Today, customers can come to us for catering, equipment hire or both.

At the heart of Four Seasons is a simple aim: to serve food people enjoy, make guests feel looked after and help every event run smoothly.

Tell us what you're planning, and we'll help you bring it together.