Rafael Alcala

Chef de Cuisine at THE Blvd

"By utilizing only the freshest, locally sourced ingredients, we transform dishes into cherished memories and tantalizing experiences."

Four Seasons Tenure

Since 2010
First Four Seasons Assignment: Grill Cook in THE Blvd at Beverly Wilshire, A Four Seasons Hotel

Employment History

Red Medicine, Beverly Hills; Spago by Wolfgang Puck, Beverly Hills; Gordon Ramsay Restaurant at The London Hotel, West Hollywood; Bouchon by Thomas Keller, Beverly Hills

Education

Associate of Science in Culinary Arts at Le Cordon Bleu College of Culinary Arts, Los Angeles, California

Birthplace

Los Angeles, California, USA

Languages Spoken

English, Spanish

Rafael Alcala was raised on a farm outside Fresno, California. This is what started it all for him. “My personal experiences are deeply woven into my culinary philosophy. Growing up on a farm I learned the importance of caring for the land and harvesting food.” It’s these agricultural roots that has allowed Alcala to blossom. That and he readily admits, his mother of course! “I have always been inspired by my mother’s cooking techniques. She’s from Central America so I always strive to incorporate her heritage into my dishes.” Alcala brings this creativity and nostalgia to his dishes now as the Chef de Cuisine at THE Blvd, the all-day dining restaurant at Beverly Wilshire, A Four Seasons Hotel. That and his steadfast commitment to utilizing only the freshest, locally sourced ingredients.

After graduating from Le Cordon Bleu College of Culinary Arts in Los Angeles in 2007, Alcala embarked on a culinary journey, gaining invaluable experience at renowned establishments such as Bouchon by Thomas Keller, Gordon Ramsay's restaurant at The London, and Spago. His path eventually led him to the legendary Beverly Wilshire as a Grill Cook in THE Blvd. He quickly advanced to the main kitchen and became the Hotel’s first butcher, a testament to his dedication and passion for his craft. Now things have come full circle, like the cycle on a farm, as he is back leading the culinary team inside THE Blvd. “One of my proudest moments was when I started as a Grill Cook at THE Blvd and worked my way up to overseeing the kitchen. This journey has instilled in me a sense of pride and purpose, and I hope my team sees my passion reflected in our work.”

Beverly Hills is a unique culinary landscape, and Alcala admits how fortunate he is to collaborate with incredible chefs who share a commitment to creating an extraordinary dining experience for guests. A key ingredient to his success is staying updated with what’s happening in the city, and ensuring he knows what’s “missing” so he can transform culinary creations into cherished memories and tantalizing experiences.

Alcala is especially proud of his scallop dish featuring corn mousse - a nod to his farm upbringing, where fresh corn was a staple. “This dish is not only rich in flavour but also holds a special place in my heart as one of the first I added to our dinner menu.”

When not in the kitchen, Rafael loves taking his family to the local Farmers’ Market to gather seasonal ingredients for family dinners. He also enjoys mountain biking and trying out new restaurants in town.