Adorn Bar & Restaurant at Four Seasons Hotel Chicago Welcomes Yudith Bustos Taleno as New Executive Pastry Chef and Appoints Jeremy Foissac New Lead Bartender

Adorn Bar & Restaurant, located on the seventh floor of Four Seasons Hotel Chicago, announces the appointments of new Executive Pastry Chef Yudith Bustos Taleno, and Lead Bartender Jeremy Foissac. These new additions further elevate Adorn’s commitment to creativity, craftsmanship, and innovation in both its culinary and beverage programs.

Chef Yudith brings creativity, discipline, and heart to her role as Executive Pastry Chef at Four Seasons Hotel Chicago, where she leads the pastry program at Adorn Bar & Restaurant. Known for her refined technique, artistic presentations, and thoughtful leadership, she crafts desserts that are as beautiful as they are flavourful, while mentoring the next generation of pastry chefs.

Originally from Costa Rica, Yudith fell in love with baking at a small neighbourhood bakery – a moment that sparked her culinary path. After attending culinary school, she worked in leading kitchens around the world, including the InterContinental in San José and several Four Seasons properties in Costa Rica, Dallas, Scottsdale, and Washington, DC.

Her passion for growth led her to train at Michelin-starred restaurants in Paris and London, experiences that shaped her elegant presentation and global perspective. During her eight years in Washington, DC, she deepened her commitment to excellence, collaboration, and mentorship, values that continue to define her approach today.

Yudith’s style blends bold, international flavours with personal inspiration, often drawing on seasonal ingredients or moments unique to Chicago, such as a new dessert modelled after Navy Pier’s iconic Ferris Wheel. Current menu highlights at Adorn include a Brie Cheesecake with hazelnut, peach compote, honeycomb tuille, and citrus shortbread; a Strawberry Pavlova with vegan meringue, strawberry-citrus compote, and strawberry-elderflower sorbet; Lychee & Matcha, with raspberry mousse, rose gelée, matcha streusel, and lychee sorbet; and a reimagined Carrot Cake with caramelized pineapple, candied pecans, yogurt sherbet, and carrot ribbon.

A dedicated mentor, Yudith fosters a kitchen culture rooted in learning and creativity. Just as she was supported early in her career, she now empowers young pastry chefs to grow with confidence, humility, and curiosity.

Joining her in redefining the guest experience is Jeremy Foissac, who assumes the role of Lead Bartender. Jeremy spent the past year curating the Mile High Cocktail Club experience at Four Seasons Hotel Chicago, working under world-renowned mixologist Eric Van Beek, bar owner and beverage director of Handshake Speakeasy, recently named the World’s Best Bar by 50 Best for the second year in a row. Through his work with the Handshake team, Jeremy helped bring the soul of Mexico City’s iconic cocktail culture to Chicago, creating unique drinks that combine skill with creativity. Adorn guests can anticipate a new menu of signature cocktails, including his take on an Old Fashioned inspired by Mexican Street Corn, featuring Rye fat-washed with brown butter and corn, an espelette demerara syrup and a combination of bitters, garnished with a mini elote. With Jeremy leading the bar program, guests can expect a fresh selection of inventive cocktails inspired by his global training and love for storytelling through mixology.

Reservations for Adorn Bar & Restaurant can be made here. For more information, click here or follow on Instagram @AdornRestaurant.