Four Seasons Resort and Residences Cabo San Lucas at Cabo Del Sol

Four Seasons Tenure

• Since December 2013
• First Four Seasons Assignment: Pastry Chef de Partie, Four Seasons Resort Costa Rica at Peninsula Papagayo

Employment History

• Four Seasons Hotel Silicon Valley at East Palo Alto; Four Seasons Resort Orlando at Walt Disney World Resort; Four Seasons Resort Costa Rica at Peninsula Papagayo; Capella Pedregal Hotel & Resort; Westin Resort & Spa Los Cabos; Laurent Le Spirit Du Chocolate

Education

• Diploma, Culinary, DGF International Cooking School ICS, Chanteloup Les Vignes, France

Birthplace

• Mexico City, Mexico

Languages Spoken

• Spanish, English

"I am honoured to have spent the past decade in Four Seasons pastry kitchens and now thrilled to bring my expertise to my home country,” says Guillermo Soto of his turn as Executive Pastry Chef at Four Seasons Resort and Residences Cabo San Lucas at Cabo Del Sol. Having a deep understanding of local ingredients and inspirations, he sees an incredible opportunity to introduce guests to the diverse and exquisite world of Mexican desserts. “When pastry is your life, you never tire of it. I am dedicated to creating delightful treats for dining, indulging, and celebration." 

Crafting irresistible temptations within a meticulously designed pastry kitchen tailored to his specifications, Soto guides a dedicated pastry team in the creation of original and traditional desserts as well as baked goods for every on-site culinary experience. His visionary approach extends to the development of 'Mexi-terranean' pastries, exquisite breads, and desserts for the Resort's Mediterranean fine dining establishment, Palmerio. Additionally, Soto brings his creative touch to uniquely flavoured desserts that complement the Japanese-Peruvian Nikkei cuisine at Cayao, a culinary concept from the esteemed celebrity chef Richard Sandoval.

Soto also extends his creativity to deliver delightful conclusions for three distinct Mexican concepts. At the beach club Coraluz, he crafts plated desserts and popsicles infused with local flavours, adding a sweet note to the coastal experience. For the raw bar and ceviche haven Brisal, he introduces finger-sized offerings that authentically capture the essence of Mexico. And his passion for Mexican pastry specialties really comes to life at the gourmet deli Mercado, a project he affectionately calls “my baby,” with anything that crosses his mind finding a place on the menu. 

As if the myriad culinary pursuits weren't already a testament to Soto's passion, he also skillfully crafts gelato for Mercaco, with vibrant colours and flavours that evoke fond memories of sorbet he enjoyed from roadside vendors during family trips. Managing a team that extends its expertise to elaborate dessert offerings for banquets, Soto shares, “This is a sought-after destination for weddings, and we take pride in creating exquisite cakes to complement these special occasions.” Additionally, his team ensures sweet welcomes for guests through locally inspired arrival amenities, making every stay memorable. 

Soto is deeply involved in the culinary process, leading his team through hands-on demonstration and setting an inspiring example. He fosters an environment that encourages curiosity and engagement and emphasizes the importance of precision and genuine passion for ingredients.

Soto carries a profound understanding of the scientific aspects of pastry into the heart of the kitchen. Raised in Cuautla Morelos, the Ciudad neighbourhood of Mexico City, his early memories are adorned with regular excursions to the bakery alongside his mother. The anticipation of these outings, fuelled by the promise of a strawberry tart with pastry cream, became a cherished tradition. “That strawberry tart was always my favourite. Each week, I couldn't contain my excitement; it was a delightful ritual with my mother." 

Embracing independence from a young age, Soto forged his path by living on his own and sustaining himself through employment at a friend's chocolate shop. Simultaneously pursuing a degree in telematics – a fusion of telecommunications and computer engineering – his journey unfolded. Post-graduation, drawn to the allure of Los Cabos, he sought opportunities while rooming with seasoned pastry chefs. Soon enough, he was captivated by the precision of science and mathematics as he delved into his roommates' cookbooks. Reflecting on this transformative period, he shares, “Having always had an interest in graphic design, I realized that with my tech background, pastry encompassed everything I was passionate about." 

Upon sharing his culinary aspirations with his roommates, they wisely advised Soto that the journey might begin with washing dishes. Undeterred, he embraced this humble start at a prominent resort in Los Cabos, working diligently until he found his way into the heart of the pastry kitchen. Enduring long hours and immersing himself in continuous learning, Soto's dedication paid off as he ascended to the role of Pastry Chef de Partie at Four Seasons in Costa Rica, marking a significant milestone in his professional journey. 

The majority of Soto's tenure with the company has unfolded in the United States, with stints in Orlando and a leadership role in the pastry kitchen in Silicon Valley. Reflecting on this period with a light-hearted laugh, he shares, “When pastry is your life, you never tire of it." 

Having found his rhythm along the serene shores of the Sea of Cortez, Soto shares that his off-duty hours are dedicated to dining out, exploring the surroundings, and maintaining his fitness. “In my line of work, I have to allocate time wisely among each, lest desserts take the upper hand."