Four Seasons Hotel Los Angeles at Beverly Hills

Four Seasons Tenure

• Since 2012
• First Four Seasons Assignment: Four Seasons Resort Scottsdale at Troon North

Employment History

• Four Seasons Hotel Westlake Village, California; Four Seasons Resort Punta Mita; Four Seasons Resort Scottsdale at Troon North; CASA OAXACA, Royal Caribbean International; Riviera Maya at the Barcelo Maya Palace

Education

• Bachelor's degree in Culinary Arts at the Laureate International Universities in Saltillo, Mexico

Birthplace

• Acuña, Mexico

Languages Spoken

• English and Spanish

Chef Jesus Medina attributes his early passion for the culinary arts to his beloved mother, Lizeth. Growing up in Acuña, Mexico - a border city in northern Mexico - Jesus fondly recalls his mother’s mastery of traditional Mexican cuisine. Those cherished moments in the kitchen with her sparked his desire to embark on a diverse culinary journey, ultimately leading him to Four Seasons Hotel Los Angeles at Beverly Hills.

Chef Jesus 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, Jesus 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 Jesus 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, Chef Jesus 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 Jesus' 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. Jesus 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 Jesus 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 Jesus 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 coastal California cuisine. “For me, the heart of cooking is rooted in the connection between the land and the plate. 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, enriched by the flavours and traditions that have shaped my journey,” says Chef Jesus. In his free time, Jesus enjoys sharing good meals and great conversations with his wife and friends. He notes, “there's something truly special about gathering around a table with loved ones - it's where the best memories are made and where food becomes more than just a meal, but a shared experience that brings people together.”