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Four Seasons Resort and Club Dallas at Las Colinas

  • 4150 North MacArthur Boulevard, Irving, Texas, 75038, U.S.A.
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Yudith Bustos

Executive Pastry Chef
“Sometimes I train, but I also like to encourage people toward creativity and give them opportunities to do what they do best.”

 

Four Seasons Tenure

  • Since 2010
  • First Four Seasons Assignment: Pastry Chef de Partie at Four Seasons Resort Costa Rica at Peninsula Papagayo

Employment History

  • Four Seasons Hotel Washington, DC; Four Seasons Resort Costa Rica at Peninsula Papagayo; Intercontinental Hotel, San Jose Costa Rica

Birthplace

  • Guanacaste, Costa Rica

Education

  • Instituto Nationnal de Aprendizaje Culinary School, San Jose, Costa Rica, O’Sullivan Culinary School, San Jose, Costa Rica

Languages Spoken

  • English, Spanish

“We design. We create art. We dream about things: Oh, I’m going to do this amenity for Christmas, or that decoration on a wedding cake. I’ll see something random and think ‘I can create that!’” So goes the busy and imaginative mind of Executive Pastry Chef Yudith Bustos, now leading the team making lip-smacking desserts and sweet memories for guests and members of Four Seasons Resort and Club Dallas at Las Colinas.  

Since arriving at the Resort in June 2021, Bustos has had a lot on her plate, not least the creation of new innovative dessert menus for the Resort’s signature restaurant LAW, the watering hole OUTLAW Taproom and the seasonal poolside al fresco dining outlet, Agave Pool & Bar. She also launched a new program of amenities served in-room in addition to bringing back the wedding cake operation in-house upgrading and modernising it, which really excites her. 

“I enjoy making all types of desserts, but I really love making wedding cakes,” she says, noting that she was blessed with “the finer touch and attention to detail” that it takes to craft original and elaborate nuptial designs. “I remember when I started with Four Seasons, I was taught that you can never make a mistake on wedding cake – they are far too important.”  

“So my style became perfection.”  

While production and presentation are foundations of good pastry, Bustos doesn’t skimp on taste. “Everything is bigger in Texas, and in Las Colinas, the dessert portions and local flavours reflect that,” she explains, rattling off honey, nuts, and fruits from raspberries to red grapefruits among favourite Lone Star State-grown ingredients she sources for the pastry kitchen. 

Speaking of which: The pastry kitchen is Texas-sized compared to others that Bustos has worked in the past. Her goal is to keep it well staffed, make everything from scratch, and use every asset she has to transform the Resort’s pastry experience.  

Key to that is being honest and positive with her team. “I have a lot of discipline, and I believe very strongly in organisation,” she says of her management style. “Sometimes I train, but I also like to encourage people toward creativity and give them opportunities to do what they do best.”  

Growing up in a small town in Costa Rica, Bustos could have followed her brothers into farming, but she wasn’t interested. Instead, she took to cooking to stay out of trouble in boarding school. When a friend enrolled in a local culinary academy and opened her own pastry shop, she invited Bustos to help bake bread and cakes. The experience was eye opening: “Dreaming, designing, creating something from scratch – I’ve always been fascinated by how a few ingredients could come together into a delicious work of art.”

Bustos went on to take all the culinary classes she could, including in the US, and then landed an internship at the InterContinental Hotel in San Jose, Costa Rica. The first chef she worked under was French: He showed her how to make mille-feuille and also made her cry. However, the executive chef, also French, recognised her infectious energy and thought she had great potential. When he moved on to lead the culinary operations at Four Seasons Resort Costa Rica at Peninsula Papagayo, he encouraged her to prepare a tasting to show off her skills. “They hired me on the spot,” she remembers, snapping her fingers. “I started with a lot of training and classes, and I just grew from there.” 

Grow she did, learning the art of the perfect wedding cake and, in 2013, transferring to Four Seasons Hotel Washington, DC as Chef de Partie where she helped transform pastry offerings for the property’s renowned power breakfasts and brunch, and had opportunities to work under culinary experts at Four Seasons addresses in Nevis, Dallas, and Paris. “Talk about perfection!” she says of her turn at the last. “How they plated, how they did the amenities. It blew my mind.”  

Bustos worked her way up to Sous Chef and then Executive Pastry Chef in Washington, where she was noted for her collaborative approach, creativity, and leadership in getting her team to constantly push the envelope of pastry. 

Her talents took her far: In 2019, Bustos was honoured to represent the Hotel at Four Seasons Pop Down London, one of a global series of invitation-only immersive events celebrating the artistry and passion of Four Seasons craftspeople around the world. Her trip across “the Pond” began with a staging at two-Michelin-starred La Dame de Pic London. In 2020, she was spotlighted in USA Today as one of 10 female chefs who were elevating the food scene in the Nation’s Capital.    

Now thrilled to be in Dallas, Bustos is inspired by the energy and appetites of her clientele. “Everyone was so serious in Washington; here they just go for it,” she says, the wheels of her imagination spinning yet again. “I have something in mind for them. Everybody here loves pie and s’mores, so I’m going to take the ordinary and make it extraordinary. It’ll be sexy for sure.”