Four Seasons Hotel Austin

Four Seasons Tenure

• Since 2024
• First Four Seasons Assignment: Current

Employment History

• Toro Latin Kitchen, Dania Beach, Florida; Surf & Sand; S3 Sun; Yolo; TRP Taste; Mofongos Restaurant, Orlando; Kabanas Restaurant, Puerto Rico

Birthplace

• Mayagüez, Puerto Rico

Languages Spoken

• English, Spanish

Ciclo Chef Juan Mateo was born in Mayagüez, Puerto Rico, where his earliest connection to food began not with formal training, but in his grandmother’s kitchen. Though cooking was not initially his passion, he spent countless hours by her side, learning flavours, traditions, and the quiet rhythm of home cooking. One dish, in particular, left a lasting imprint: a humble plantain soup prepared with plantains in three distinct textures and teaching three distinct lessons. “That soup taught me balance, patience, and the way food can hold a moment in time,” he reflects.

Juan’s entry into professional kitchens was driven by a new sense of responsibility. When he became a father to his first daughter, he sought stability and accepted his first kitchen job at Kabanas Restaurant, working under the guidance of two female chefs who reminded him of his grandmother and generously shared everything they knew about their craft and passion for food. What began as a necessity quickly became a vocation. In just a few months, Juan rose from line cook to leadership roles in the kitchen — a lesson that impacted him more than a classroom ever would.  “There are things you only truly understand when service is busy, and your team is counting on you,” he adds.

The devastation of Hurricanes Maria and Katrina profoundly altered life in Puerto Rico, prompting Juan and his family to relocate to the United States. He settled in Orlando, Florida, where his career continued to gain momentum, and he went on to work with acclaimed hospitality brands. Later, he would work in one of Orlando’s first Puerto Rican restaurants, Mofongos Restaurant (Calle 8), an experience that allowed him to celebrate his heritage while pushing culinary boundaries.

Eventually the warm spirit of Puerto Rico called him home to open his own concept where he would blend modern techniques with deeply rooted traditions. All the while, his curiosity surrounding hospitality-driven kitchens and the discipline of hotel operations continued to grow. “Hotels provided me with more structure and intentionality,” he explains. “There are certainly more standards as every plate that goes out reflects the whole team. That responsibility makes you constantly want to be better.”

That continued spirit led him to join the Richard Sandoval team as executive chef of Toro restaurant in Dania Beach, Florida, where his talent quickly earned national recognition. In 2023, Juan Mateo was named Best Chef at the Hollywood Food & Wine Festival and returned in 2024 to earn a perfect score. Shortly after, he was promoted to executive sous chef of the hotel, a role that expanded his leadership across both kitchen operations and mentorship.

After two years — and several offers — Juan made the decision to take an opportunity in Austin, intrigued by the city’s vibrant culture, creativity, and sense of community. He joined Four Seasons Hotel Austin in December 2024, viewing Ciclo restaurant as the perfect place to continue growing while staying rooted in a kitchen full of warmth and authenticity.

Juan Mateo’s culinary style is driven by colour, contrast, and emotion. He loves cooking across cuisines and formats, from refined tasting menus to plant-forward and vegan dinners, and believes food is the ultimate connector. “Food is a universal language. It doesn’t matter what differences we have; if we have food on the table, we can talk.”

He believes that continued learning and teaching are essential—both in life and in the kitchen. He has embraced the city’s strong Latin culinary culture while sharing his own heritage, finding creative freedom in expressing himself through the menu. One dish, in particular, stands out as a reflection of his journey so far: Ciclo’s corn soup with three distinct textures—a quiet homage to his grandmother’s three-texture plantain soup that started it all.

Above all, Juan’s greatest source of pride is his family. A devoted father to two daughters, he finds inspiration in both the women who raised him and the ones he is raising now. “Every time I cook, I think about my grandmother and my daughters,” he shares. “They remind me why I do this and who I’m ultimately cooking for.”