Friday, August 30, 2024 Four Seasons Los Angeles welcomes Chef Jesus Medina as Executive Chef and hosts “From Mexico, with Love,” a culinary event with The Lost Explorer and Bricia Lopez. Four Seasons Hotel Los Angeles at Beverly Hills, a distinguished urban retreat nestled on the tree-lined Doheny Drive, has announced Jesus Medina as its new Executive Chef. Chef Medina, whose culinary experience encompasses Mexico, the Mediterranean, Spain, and the U.
S., brings a deep well of knowledge and a flair for creative cooking to the role. As a rapidly ascending figure within Four Seasons, he will manage the hotel’s entire food service operations.
This includes the flagship Culina Ristorante and Caffé, The Lounge, Cabana Restaurant, room service, and the catering of private events—a crucial segment of the business, particularly given the hotel’s reputation as a prime venue for opulent weddings and major events connected to Hollywood’s elite film and TV sectors. “Chef Jesus Medina’s arrival marks an exciting new chapter for our Hotel,” says David Wilkie, General Manager at Four Seasons Hotel Los Angeles at Beverly Hills . “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.
” Originally from Acuña, a bustling border town in northern Mexico, Chef Jesus Medina’s passion for cooking was sparked early, influenced by cherished kitchen sessions with his mother and her expertise in traditional Mexican dishes. He embarked on formal culinary training in 2006, graduating with a Bachelor’s degree in Culinary Arts from Laureate International Universities in Saltillo, Mexico. Post-graduation, he spent a year in São Paulo, Brazil, a city teeming with culinary excitement, where he refined his skills in upscale restaurant settings.
By 2009, Medina was back in Mexico, working as a line cook at the Barceló Maya Palace in Riviera Maya. The following year, his affinity for the sea led him to a position with Royal Caribbean International, cooking in a French gourmet restaurant aboard the cruise line as it voyaged through the Mediterranean. His journey took a significant turn when he settled in Barcelona, Spain, to master the art of tapas and immerse himself in Mediterranean culinary traditions, deepening his appreciation for Spanish gastronomy.
In 2011, Medina returned to Oaxaca, Mexico, to train with Chef Alejandro Ruiz at the acclaimed CASA OAXACA, delving into the rich heritage and intricate flavors of Mexican cooking under one of the nation’s most revered chefs. Medina’s tenure 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, where he was instrumental in the transformation of Four Seasons Hotel Westlake Village.
There, he pioneered several innovative dining concepts, such as 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 influenced by Baja California and Mediterranean flavors. Well-known among the farmers’ markets of Southern California, over the past eight years, Chef Medina has nurtured relationships with local suppliers to source seasonal produce, crafting bold, original dishes that respect his heritage while celebrating the essence of California cuisine. In Los Angeles, Chef Medina is set to revamp and enhance the menus at the hotel’s three unique dining venues.
He plans to infuse the dishes with the diverse flavors and rich traditions that have influenced his culinary path. His commitment 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 mark the arrival of Chef Jesus Medina and in conjunction with National Hispanic Heritage Month, a special collaboration 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 an homage to the rich flavors and traditions of Mexican cuisine, particularly those from Oaxaca.
Chefs Medina and Lopez will merge their culinary talents to present a menu that captures the spirit of Mexican heritage and community. The event will begin with a cocktail reception featuring The Lost Explorer spirits, where attendees can 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 devised by both chefs. The meal starts 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..
