Blair Gladding
Google
We visited the Four Seasons Baltimore just before the Fourth of July weekend for a quick local getaway from DC/VA. I’ve stayed at this property before and recommended it again due to its excellent location and generally higher standard compared to other area hotels.
Unfortunately, this visit left me disappointed and unsettled.
Even before our arrival, I began receiving messages addressing me as “Mr. Gladding.” While my first name could be interpreted as gender-neutral, I found this assumption careless, especially given my previous stays where this mistake was not made. It was eventually corrected, but it set a tone of inattentiveness.
We accepted an upgrade offer and were pleased to find our room ready upon arrival at 10 AM. After enjoying the area, we spent the afternoon at the pool. At that time, I informed staff of my life-threatening fish and shellfish allergy, which includes any cross-contamination. I carry an EpiPen because exposure can cause anaphylactic shock.
I was extremely clear about the severity of my allergy. I specifically asked whether certain items were safe—particularly anything fried, since shared fryers are a major risk. I was told the fried cauliflower was not safe, so we did not eat it. We also ordered guacamole, which we were told was fine. After eating the chips that accompanied it, a staff member rushed over to tell me the chips were not safe—they had been fried in-house in the same fryer used for seafood. While I was assured no seafood had been fried that day prior to the chips, the fact remains: the fryer is shared. I immediately took medication, and while I thankfully avoided a full anaphylactic episode, I did experience a reaction.
This was deeply upsetting. At a property of this caliber—especially one partnered with the Atlas Group—I expected far better allergy awareness and protocol. It was clear that the seriousness of my allergy was not fully understood or handled appropriately. The panic of staff rushing over after I had consumed the item was genuinely frightening.
Nick, the pool manager, did address the issue with care, and our server, Mellie, was kind and attentive. That said, the mistake should never have happened in the first place. The rest of our stay was colored by the anxiety of not feeling safe to eat anything on the property. I avoided ordering food for the remainder of the visit, and you’ll notice no food charges on our final folio, as Nick removed the items from the first day.
I left the hotel feeling let down by a brand I previously respected. I’ve told everyone who’s asked about our trip to be extremely cautious if they have food allergies. I’m 40 years old and have managed this allergy all my life—this is the first time something like this has happened.
While I could offer suggestions to avoid this in the future, I assume the Four Seasons already has protocols in place that simply weren’t followed. This type of allergy can be fatal. It demands attention and consistency. Please educate your team thoroughly. When a guest asks, “Is this safe for me to eat?” the response must be based on facts, not assumptions.
I’m grateful this incident didn’t result in something worse—but it absolutely ruined our stay. Had this not occurred, my rating would have been much higher. The hospitality otherwise was warm, and the room was fine. But trust, once broken in matters of safety, is not easily repaired.