Four Seasons Hotel Los Angeles at Beverly Hills has welcomed a new culinary leader, appointing Jesus Medina as its Executive Chef. Chef Medina brings a wealth of experience from his culinary journey across Mexico, the Mediterranean, Spain, and the United States. This rising star within Four Seasons will now manage all aspects of the hotel’s food service, including the iconic Culina Ristorante and Caffé, The Lounge, Cabana Restaurant, room service, and catering for private events. Given the hotel’s popularity as a premier destination for luxurious weddings and high-profile events connected to Hollywood’s elite, this role is crucial.
David Wilkie, General Manager of Four Seasons Hotel Los Angeles at Beverly Hills, expresses excitement about Chef Medina’s arrival, stating, “Chef Jesus Medina’s arrival marks an exciting new chapter for our Hotel. His innovative approach and commitment to culinary excellence perfectly align with our vision, and we are confident that our guests will be delighted by the exceptional dining experiences he will bring to life.”
Chef Medina’s passion for cooking ignited early in his life, nurtured by cherished kitchen sessions with his mother, learning the art of traditional Mexican cuisine. He pursued formal culinary training, graduating with a Bachelor’s degree in Culinary Arts from Laureate International Universities in Saltillo, Mexico in 2006. Following graduation, he spent a year in São Paulo, Brazil, a city bursting with culinary excitement, refining his skills in upscale restaurant settings.
In 2009, Medina returned to Mexico and worked as a line cook at the Barceló Maya Palace in Riviera Maya. His love for the sea led him to a position with Royal Caribbean International the following year, where he cooked in a French gourmet restaurant onboard a cruise ship, navigating the Mediterranean. His journey took a significant turn when he settled in Barcelona, Spain, where he immersed himself in Mediterranean culinary traditions, specifically mastering the art of tapas, deepening his appreciation for Spanish gastronomy.
Medina returned to Oaxaca, Mexico, in 2011, to train with Chef Alejandro Ruiz at the renowned CASA OAXACA. Under the guidance of one of Mexico’s most revered chefs, Medina delved into the rich heritage and intricate flavors of Mexican cooking.
Medina’s journey with Four Seasons began in 2012 at the Four Seasons Resort Scottsdale at Troon North, learning under Executive Chef Mel Mecinas, a veteran of the Michelin-starred Patina Restaurant Group. He later served at Four Seasons Resort Punta Mita, then moved to Southern California in 2016, playing a pivotal role in the transformation of Four Seasons Hotel Westlake Village. There, he spearheaded innovative dining concepts, including Coin & Candor, a California brasserie; Onyx, a contemporary Japanese omakase bar with Peruvian elements; Prosperous Penny, a chic speakeasy offering Spanish tapas; and The Cove, a poolside venue drawing inspiration from Baja California and Mediterranean flavors.
Well-known in Southern California’s farmers’ markets, Chef Medina has cultivated relationships with local suppliers over the past eight years, sourcing seasonal produce to create bold, original dishes that honor his heritage while celebrating the essence of Californian cuisine.
In Los Angeles, Chef Medina is prepared to revamp and elevate the menus at the hotel’s three distinct dining venues. He plans to infuse the dishes with the diverse flavors and rich traditions that have shaped his culinary path. His dedication to sustainability is evident as he intends to source local ingredients from nearby farms and producers, ensuring fresh, eco-friendly dining options.
“For me, the heart of cooking is rooted in the connection between the land and the plate,” says Medina. “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.”
To commemorate Chef Jesus Medina’s arrival and coincide with National Hispanic Heritage Month, a special collaborative event titled “From Mexico, With Love” will be held at Cabana Restaurant on Friday, September 20, 2024. This event features a partnership with Bricia Lopez, a celebrated Mexican-American chef and co-owner of the James Beard Award-winning Guelaguetza in Koreatown, Los Angeles.
The evening also introduces The Lost Explorer’s first tequila, crafted by the renowned maestro tequilero Enrique de Colsa, previously the head distiller at Don Julio. This launch celebrates Enrique’s debut of a small-batch tequila under his own name, following a successful career and the development of award-winning mezcals in Oaxaca, Mexico.
“From Mexico, With Love” is a tribute to the rich flavors and traditions of Mexican cuisine, particularly those from Oaxaca. Chefs Medina and Lopez will join their culinary talents to present a menu that captures the spirit of Mexican heritage and community.
The event will commence with a cocktail reception featuring The Lost Explorer spirits, allowing attendees to interact with Chefs Medina and Lopez. The reception will offer a selection of canapés such as Memelitas with Aciento, Queso, and Salsa Molcajete, and Molotes de Plátano with Quesillo and Crema.
Dinner will feature a four-course prix-fixe menu designed by both chefs. The meal begins with Tostadas Rancheras paired with traditional Mexican dips like Guacamole and Mole Coloradito. This is followed by Kanpachi Crudo enhanced with Habanero-Apple Kosho, Avocado, Stone Fruit, and Ninja Radish Cilantro. The taco course will highlight Striped Bass a la Talla with Salsa Verde, Pineapple, and Cilantro. The main dish will be Chicken Chile Relleno with Tomato Sauce, Avocado, and Tortillas. Dessert includes Honey Nut Squash a la Tacha with Vanilla Brown Butter Ice Cream, and Buñuelos served with Chocolate Ganache and Chile Morita.
The dinner, inclusive of cocktail pairings featuring The Lost Explorer, is priced at USD 120 per person, providing a memorable dining experience that showcases the essence and flavors of Mexico.
