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

Four Seasons Tenure

• Since 2021
• First Four Seasons Assignment: Sous Chef, Four Seasons Hotel Hampshire, United Kingdom

Employment History

• Four Seasons Resort Seychelles; Four Seasons Hotel Hampshire, United Kingdom

Birthplace

• Milan, Italy

Education

• Kitchen and Hospitality Management Institute, Olivetti, Milan, Italy

Languages Spoken

• Italian, English, Spanish

“I’ve always admired Four Seasons for its reputation for excellence and its highly personalized approach to guest service,” says Mattia Facheris, Restaurant Chef at Palmerio. “What inspires me most is the opportunity to connect with guests, to understand their preferences, and to create moments that feel thoughtful and genuine.”

Born in Milan, Italy, Mattia first found his passion for hospitality in a fine-dining restaurant in the United Kingdom. Yet the roots of his culinary journey reach further back. As a child he would come home from school to the warm aromas of his Nonna’s kitchen, her festive cannelloni became his benchmark for comfort and celebration. When he entered hospitality school at age fourteen, he eagerly returned home each day to share what he was learning; without him realizing it, his grandmother would quietly refine his recipes behind the scenes. “I always said I wanted to be like her when I grew up, able to fix all the recipes, like her super-powers,” he recalls.

While living in London, Mattia joined the team at the iconic Italian restaurant Polpo (Venetian-style small plates, sharing concept) where he began as Chef de Partie and later helped open the Bristol location as Head Chef. The bacaro concept of sharing plates and convivial dining left a lasting imprint on his culinary philosophy.

He then spent two years in the Swiss Alps region, working in Crans‑Montana, Switzerland where he honed his appreciation for local alpine-Mediterranean fusion cuisine, drawing on both Italian and French traditions to serve regional specialties with a sense of place.

Since joining Four Seasons in 2021, Mattia has refined his craft across destinations such as Seychelles and Hampshire, where he deepened his appreciation for ingredients, culture, and the sense of belonging that defines the brand.

Now at Palmerio at Four Seasons Resort and Residences Cabo San Lucas at Cabo del Sol, Mattia brings his Italian heritage to the Resort’s Mediterranean restaurant, where the flavours of the Riviera meet the freshness of Baja California. “I love the idea of blending my roots with the incredible local ingredients we have here,” he says. “The produce, the seafood, everything feels alive with the sun and sea of Baja. It’s a beautiful balance between authenticity and discovery.” In his current vision for Palmerio, he is committed to carrying forward the spirit of traditional Italian cuisine, meals meant to be shared, conversations around the table, and discovering authentic Italian-made products crafted right here in Baja.

For Mattia, the joy of cooking lies in crafting moments that linger long after the meal is over. “It’s those small gestures, remembering a favourite dish or anticipating a guest’s preference, that turn a stay into a memory,” he says. “That’s what Four Seasons does so beautifully.”

Described by his colleagues as adaptable, genuine, and empathetic, Mattia takes pride in bringing warmth and sincerity to every interaction. His personal philosophy, treat others as you wish to be treated, is one he lives by daily, both in and out of the kitchen.

When he’s not cooking, Mattia loves exploring new flavours, spending time with his family, and listening to music. “Food and music are similar in that way,” he reflects. “Both have the power to connect people, to make them feel something.”

With his Italian roots, his passion for people, and his respect for the land and sea of Baja, Mattia embodies the quiet artistry that defines Four Seasons hospitality, where every plate tells a story, and every story begins with care.