Jorge González

Executive Chef

“We strive to be thoughtful about the food that we serve and source – we ask ourselves: What is local? What is seasonal? We must give back to Mother Earth and take care of our home, and by doing so, be a leader in sustainability in our industry.”

Four Seasons Tenure

Since 2003
First Four Seasons Assignment: Chef de Partie, Four Seasons Resort Punta Mita, México

Employment History

Rosewood Puebla; Four Seasons Hotel Mexico City; Four Seasons Resort Punta Mita

Education

Escuela Culinaria Uvence Guadalajara, México

Birthplace

Guadalajara, México

Languages Spoken

English and Spanish

Chef Jorge González oversees all the food and beverage offerings at Four Seasons Resort Punta Mita and is integral in developing the culinary programming at neighbouring property Naviva, A Four Seasons Resort. Throughout his tenure in Punta Mita, Jorge has not only delighted guests with his exceptional cuisine but also fostered deep connections with families who come year after year to the Resort. Witnessing the growth of the children who have frequented the Resort over the years brings him immense joy and a sense of fulfillment.

Hailing from the vibrant city of Guadalajara, which is renowned for its rich history, arts, and architecture, Chef Jorge discovered his passion for food at an early age. Inspired by his mother, he started honing his skills in the kitchen, eventually running a small culinary business alongside her. Eager to deepen his culinary knowledge, he enrolled in culinary school at Escuela Culinaria Uvence in Guadalajara, embarking on what has now been more than a 20-year career in the industry.

Chef Jorge started his professional journey in resort kitchens, beginning in Playa del Carmen before joining Four Seasons Resort Punta Mita as a Chef de Partie in 2003. His talent and dedication quickly propelled him up the ladder, leading to the position of Restaurant Chef at Aramara. His culinary prowess was recognized early on when he received the prestigious Young Mexican Chef award from the Ambrosia Culinary Center in 2006.

In 2012, he seized a new opportunity as the Executive Sous Chef at Four Seasons Hotel Mexico City, where he played a pivotal role in the opening of the acclaimed Zanaya restaurant. Expanding his horizons further, Chef Jorge took on the role of executive chef for the opening of Rosewood Puebla in 2016. However, his passion for the ocean and the resort lifestyle drew him back to Punta Mita, and he returned to Four Seasons Resort Punta Mita in 2018 as Executive Chef.

In recent years, Jorge has embarked on a new phase of his culinary journey, prioritizing sustainability and giving back to the environment. Recognizing the impact of climate change, he actively promotes mindful sourcing, seasonal cooking, and reducing food waste across all Four Seasons Resort Punta Mita restaurants.

“As I embark on this latest phase of my career, sustainability is my focus,” says Chef Jorge. “At Four Seasons Resort Punta Mita, we strive to be thoughtful about the food that we serve and source – we ask ourselves: What is local? What is seasonal? We must give back to Mother Earth and take care of our home, and by doing so, be a leader in sustainability in our industry.”

Beyond the kitchen, Chef Jorge enjoys spending time with his wife and two children and savouring his two loves — the art of cooking and the beauty of the ocean. Personally invested in promoting sustainability, Chef also loves to tend to his personal organic garden and learn new methods for reducing food waste.