Four Seasons Hotel Los Angeles at Beverly Hills Welcomes Jesus Medina as New Executive Chef, and Announces “From Mexico, with Love” Collaboration Dinner with The Lost Explorer and Acclaimed Local Restaurateur

Four Seasons Hotel Los Angeles at Beverly Hills, the legendary urban resort situated on palm-lined Doheny Drive, announces the appointment of Jesus Medina as Executive Chef. With a culinary journey that spans Mexico, the Mediterranean, Spain, and the United States, Chef Medina brings a rich tapestry of expertise and a passion for innovation in the culinary arts. In his new role, Chef Medina, a rising star within Four Seasons, will oversee all culinary operations, including the signature restaurant Culina Ristorante and Caffé, The Lounge, Cabana Restaurant, in-room dining, and private events - a key department at a hotel renowned for hosting lavish weddings and high-profile celebrations for Hollywood’s top movie and television studios.

“Chef Jesus Medina’s arrival marks an exciting new chapter for our Hotel,” says David Wilkie, General Manager at Four Seasons Hotel Los Angeles at Beverly Hills. “His innovative approach and commitment to culinary excellence perfectly align with our vision, and we are confident that our guests will be delighted by the exceptional dining experiences he will bring to life.”

A native of Acuña, Mexico, a border city in northern Mexico, Chef Medina’s deep love for food ignited at a young age, inspired by cherished moments in the kitchen with his mother, and her mastery of traditional Mexican cuisine. Chef Medina began his classical culinary training in 2006, earning a Bachelor's degree in Culinary Arts from Laureate International Universities in Saltillo, Mexico. After culinary school, he spent a year in São Paulo, Brazil, a dynamic hub for food enthusiasts, working in restaurants and honing his fine dining expertise.

In 2009, Medina returned to Mexico and took on a role as a line cook at the Barceló Maya Palace in the Riviera Maya. A year later, his passion for life on the water led him to join Royal Caribbean International, where he worked as a line cook in the ship’s French fine-dining restaurant, serving guests while sailing the Mediterranean. Inspired by his Latin roots, Chef Medina eventually disembarked in Barcelona, Spain, where he honed his skills in classic tapas and Mediterranean restaurants. It was here that he developed a profound appreciation for Spanish culture and cuisine.

In 2011, Medina returned to Oaxaca, Mexico, where he trained under the internationally acclaimed Chef Alejandro Ruiz at the prestigious CASA OAXACA. There, he immersed himself in the rich culture and traditions of Mexican cuisine, learning from one of the country’s finest culinary masters.

Chef Medina's journey with Four Seasons began in 2012 at Four Seasons Resort Scottsdale at Troon North, where he worked under the guidance of Executive Chef Mel Mecinas, who brought a decade of experience from the Michelin-starred Patina Restaurant Group. Medina then transitioned to Four Seasons Resort Punta Mita before moving to Southern California in 2016 to play a key role at Four Seasons Hotel Westlake Village during its extensive renovation. Tasked with creating innovative culinary concepts, Chef Medina developed several new dining experiences, including the California brasserie Coin & Candor; Onyx, a contemporary Japanese omakase bar with Peruvian influences; Prosperous Penny, a sophisticated speakeasy serving Spanish tapas; and most recently, The Cove, a poolside restaurant inspired by the flavours of Baja California and the Mediterranean.

A familiar face at farmers' markets across Southern California, Chef Medina has spent the past eight years building strong relationships with the region's top purveyors. He draws inspiration from seasonal produce to create bold, unique, ingredient-driven dishes that honour his roots while embracing California cuisine.

In Los Angeles, Chef Medina will renew and elevate the menus at the Hotel’s three distinct dining outlets, infusing them with the flavours and traditions that have shaped his culinary journey, while sourcing local, sustainable ingredients from nearby farms and producers. “For me, the heart of cooking is rooted in the connection between the land and the plate,” says Medina. “Living in such a vibrant, culinary-driven city is a true blessing, and I aim for every dish I create to celebrate the incredible bounty of Southern California.”

Collaboration Event with The Lost Explorer and Acclaimed Local Chef, Bricia Lopez

In celebration of Chef Medina’s arrival and coinciding with National Hispanic Heritage Month, Bricia Lopez - renowned Mexican-American restaurateur and co-owner of Guelaguetza, her family’s James Beard Award-winning restaurant in Koreatown - will join Cabana Restaurant on Friday, September 20, 2024 for a special collaboration event, From Mexico, With Love. The evening will offer a unique opportunity to experience Chef Medina’s culinary expertise alongside the Oaxacan cuisine that has made Chef Lopez a prominent figure in the Los Angeles dining scene.

The event will also mark the debut of The Lost Explorer’s inaugural tequila. The ultra-premium agave spirits brand, known for its award-winning mezcal produced in Oaxaca, Mexico, has teamed up with maestro tequilero Enrique de Colsa to craft its first-ever small-batch tequila. With more than three decades of experience, including his role as head distiller at Don Julio, Enrique - a true industry legend -will for the first time introduce a tequila crafted under his own name.

The From Mexico, With Love event is a celebration of the rich and vibrant flavours of Mexico, with a special focus on the culinary traditions of Oaxaca. Through this collaboration, Chefs Medina and Lopez aim to craft a dining experience that not only delights the palate but also tells a story of tradition, community, and the essence of Mexico.

The evening will commence with an intimate cocktail reception, where guests will have the opportunity to meet Chefs Medina and Lopez, while enjoying cocktails from The Lost Explorer and tray-passed canapés including Memelitas with Aciento, Queso, and Salsa Molcajete; as well as Molotes de Plátano with Quesillo and Crema.

Following the reception, guests will be invited to savour a four-course prix-fixe menu, carefully curated by both chefs. The dinner will start with Tostadas Rancheras, paired with four traditional Mexican dips, including Guacamole and Mole Coloradito. Next, guests will enjoy Kanpachi Crudo, served with Habanero-Apple Kosho, Avocado, Stone Fruit, and Ninja Radish Cilantro.

The taco course will showcase Striped Bass a la Talla, accompanied by Salsa Verde, Pineapple, and Cilantro; followed by a main course of Chicken Chile Relleno, served with Tomato Sauce, Avocado, and Tortillas. The meal will conclude with two exquisite desserts: Honey Nut Squash a la Tacha with Vanilla Brown Butter Ice Cream; and Buñuelos with Chocolate Ganache and Chile Morita.

The From Mexico, With Love dinner is priced USD 120 per person, inclusive of cocktail pairings featuring The Lost Explorer. Reservations can be made through OpenTable or by calling +1 310 273 2222.

About The Lost Explorer

The Lost Explorer crafts exquisite mezcal and tequila, honouring the agave and its terroir - from the arid valleys of Oaxaca to the volcanic lowlands of Jalisco, Mexico. These handcrafted spirits are additive-free and made from 100% agave. The Lost Explorer’s deep commitment to sustainability means that spirits are made within the rhythm of nature, with respect to biodiversity and local communities.

About Bricia Lopez

Bricia Lopez is a celebrated chef, restaurateur, author, and cultural ambassador, known for her deep commitment to preserving and sharing the rich culinary traditions of Oaxaca, Mexico. Alongside her siblings, Bricia co-owns and operates Guelaguetza, the legendary Oaxacan restaurant in Los Angeles. Under their collective leadership, Guelaguetza has become a beloved institution, praised by critics and diners alike for its vibrant dishes and dedication to the community.

Bricia is the author of two acclaimed cookbooks, Oaxaca: Home Cooking from the Heart of Mexico, and Asada: The Art of Mexican-Style Grilling. Both books capture the essence of Mexican cuisine through cherished family recipes and stories that highlight the beauty and depth of Oaxacan flavours. Through her work, Bricia continues to honour her heritage, inspire others, and create connections through food. Her passion for Oaxaca extends beyond the kitchen, as she actively promotes the culture, traditions, and spirit of her beloved homeland in all that she does.