Jonathan Pereira

Executive Pastry Chef

"At the heart of every creation is a desire to delight and inspire. I strive to craft pastries that not only taste exceptional but also tell a story - combining technique, flavor, culture and a touch of artistry in every bite."

Four Seasons Tenure

Since 2024
First Four Seasons Assignment: Current

Employment History

Mandarin Oriental New York; Mandarin Oriental Dubai; Sublimotion Ibiza; The Ritz-Carlton Toronto; The Ritz-Carlton Santa Barbara; The Ritz-Carlton Lake Tahoe; The Ritz-Carlton Atlanta; The Ritz-Carlton San Juan

Education

Culinary Arts Program, Puerto Rico

Birthplace

San Juan, Puerto Rico

Languages Spoken

English, Spanish

Jonathan Pereira is the Executive Pastry Chef at Four Seasons Hotel New York, where he leads all pastry operations across the hotel’s dining venues, banqueting, and in-room experiences. Known for his refined aesthetic and globally influenced approach, Pereira brings a sophisticated balance of technique, creativity, and cultural storytelling to his work.

Born and raised in San Juan, Puerto Rico, Pereira discovered his passion for pastry at an early age. He began his professional journey in Old San Juan, where he developed a strong technical foundation and a deep appreciation for both Spanish and American pastry traditions under the guidance of accomplished chefs.

In 2014, Pereira entered the world of luxury hospitality with The Ritz-Carlton, later continuing his career with Mandarin Oriental. His path has taken him across some of the world’s most dynamic culinary destinations including the United States, Dubai, Hong Kong, and the Philippines where he steadily advanced through the ranks while refining his craft in diverse cultural settings.

Throughout his career, Pereira has collaborated with esteemed chefs and developed expertise across multiple disciplines, including chocolate artistry, boulangerie, and plated desserts. His work is shaped by extensive global travel and a profound respect for regional ingredients and traditions, resulting in a style that is both contemporary and deeply rooted in heritage.

In addition to his leadership in luxury hospitality, Pereira is also an active educator, having hosted professional classes and demonstrations with Valrhona and the Chocolate Academy. Through these platforms, he shares his knowledge and passion with fellow chefs, contributing to the next generation of pastry professionals while staying at the forefront of innovation in the field.

At Four Seasons Hotel New York, Pereira leads the pastry program with a focus on precision, creativity, and elevated guest experiences, crafting desserts that reflect both his technical mastery and his commitment to storytelling through flavour and design.