Chef Jesus

Coin & Candor, Four Seasons Hotel Westlake Village, CA

Chef Jesus began his classical culinary training in 2006, earning a Bachelor’s degree in Culinary Arts from Laureate International Universities in Saltillo, Mexico. After culinary school, he spent a year in São Paulo, Brazil, a dynamic hub for food enthusiasts, working in restaurants and honing his fine dining expertise.

In 2011, Chef Jesus returned to Oaxaca, Mexico, where he trained under the internationally acclaimed Chef Alejandro Ruiz at the prestigious CASA OAXACA. There, he immersed himself in the rich culture and traditions of Mexican cuisine, learning from one of the country’s finest culinary masters.

Chef Jesus’ journey with Four Seasons began in 2012 at Four Seasons Resort Scottsdale at Troon North, where he worked under the guidance of Executive Chef Mel Mecinas, who brought a decade of experience from the Michelin-starred Patina Restaurant Group. Jesus then transitioned to Four Seasons Resort Punta Mita before moving to Southern California in 2016 to play a key role at Four Seasons Hotel Westlake Village during its extensive renovation.

“For me, the heart of cooking is rooted in the connection between the land and the plate. Living in such a vibrant, culinary-driven city is a true blessing, and I aim for every dish I create to celebrate the incredible bounty of Southern California, enriched by the flavors and traditions that have shaped my journey,” says Chef Jesus.