Carlos Rábago

Executive Pastry Chef

“Pastry is a way to express memories, stories, feelings, and experiences. You must love what you do because that love is reflected in what you cook. Creativity and art come together to create a unique experience.”

Four Seasons Tenure

Since 2022
First Four Seasons Assignment: Four Seasons Resort Punta Mita

Employment History

Atelier Oscar Ortega Jackson Hole, Rosewood Mayakoba, JMA Chocolates Las Vegas, Vidanta Nuevo Vallarta, Nobu Hotel Los Cabos

Education

Escuela Culinaria Internacional, Mexico

Birthplace

Guadalajara, Jalisco, Mexico

Languages Spoken

Spanish, English

As a student in Mexico’s Escuela Culinaria Internacional, Chef Carlos Rábago gravitated towards pastries, showing natural skills and a deep passion for confectionery, which led him to win a national pastry contest in Mexico City. His career began in a confectionery and chocolate shop in the United States, but upon his return to Mexico, he started his work in the hospitality industry, working with prestigious hotel brands such as Rosewood, Vidanta, and Nobu.

Fuelled by his eagerness for growth, Chef Carlos became an Ambassador Chef for Barry-Callebaut, one of the world’s leading chocolate brands. It was in this role that he met a renowned chocolatier, who invited him to work in Las Vegas. Chef Carlos complemented this training with several courses, developing new techniques and widening his horizons. Today, he is Executive Pastry Chef at Four Seasons Resort Punta Mita.