Andres Gonzalez

Executive Sous Chef

“The most inspiring thing in the kitchen is the opportunity to share my passion for my heritage through my food.”

Four Seasons Tenure

Since 2008
First Four Seasons Assignment: Four Seasons Resort Dallas at Las Colinas (formerly a Four Seasons hotel)

Employment History

Four Seasons Resort Nevis; Four Seasons Resort Scottsdale at Troon North; Four Seasons Resort Nevis; Four Seasons Resort and Residences Whistler; Four Seasons Resort Dallas at Las Colinas (formerly a Four Seasons hotel)

Education

Bachelor’s Degree from Instituto Culinario de Mexico

Birthplace

Mexico City, Mexico

Languages Spoken

Spanish, French, English

The say the second time is the charm. For Executive Sous Chef Andres Gonzalez, moving back to Scottsdale seemed like a natural fit in his Four Seasons journey. He is thrilled to once more call the desert home.

“I fell in love with the natural landscape of Scottsdale, being surrounded by the beauty of its gorgeous mountains and towering cactus,” says Gonzalez.

Andres previously spend time at Four Seasons Resort Scottsdale at Troon North leading the banquet operation as Banquet Chef. Key achievements included overhauling the catering menus and forging strong bonds with both the catering managers and line staff. His infectious smile and creativity brought new energy to the role.

Says Gonzalez, “The most important ingredient in any kitchen is passion; regardless of what are you cooking, without passion it will be bland.”

Gonzalez started his career in Four Seasons after graduating from Culinary Arts at the Culinary Institute of Mexico. He has worked in numerous properties within the brand in his more than 15 years of service, including locations in Dallas, Whistler, Nevis and Scottsdale.

Growing up in a traditional Mexican family, Gonzalez has early memories of gathering together on the weekend, enjoying handmade meals prepared by his grandmother, or “Abue Glo” as she was known. Gonzalez spent most of his childhood at her home, observing her in the kitchen and seeing the love she infused in every dish. This early inspiration helped propel him into the culinary arts and his eventual career as a chef.

Gonzalez enjoys cooking many different styles of cuisine, especially over an open fire, due to the complexity of flavours and textures that it lends. He also notes that salt can be magical in elevating a dish, and that sometimes simplicity is the best method to let flavours shine.

In his leisure time, Gonzalez is an avid drummer and fan of music, especially heavy metal, rock and country. He enjoys exploring the desert and local restaurants, hikes and culture with his wife Pamela and son Max.