Four Seasons Hotel Los Angeles at Beverly Hills

Four Seasons Tenure

• Since 2018
• First Four Seasons Assignment: Assistant Executive Pastry Chef, Four Seasons Resort Maui at Wailea

Employment History

• Beverly Wilshire, A Four Seasons Hotel; Four Seasons Resort Maui at Wailea; Acquerello, San Francisco; Marisa Bakery, Florence, Italy  

Education

• Degree in Art History and Graphics, The Art Institute of Florence   

Birthplace

• Florence, Italy

Languages Spoken

• English, Italian, Spanish  

At the intersection of fine art and pastry stands Riccardo Menicucci, the Executive Pastry Chef at Four Seasons Hotel Los Angeles at Beverly Hills. Joining the team in October 2024 after three years at Beverly Wilshire, A Four Seasons Hotel, this charismatic Italian brings a unique blend of artistic vision and scientific precision to his craft.

Menicucci's journey began in Florence, Italy, where art, culture, and food shaped his early years. While studying at the Art Institute of Florence and working in his parents' restaurant, he discovered his true calling: expressing creativity through pastry rather than paint. "I could express myself artistically through pastry – especially through fine dining and plated desserts," he explains. "I also really enjoy the chemical and mathematical approach to the laws of pastry."

His path led through several Michelin-starred kitchens before joining Four Seasons Maui in November 2018. Three years later, he swapped Hawaii's beaches for Beverly Hills' glamour, bringing a touch of aloha spirit to Beverly Wilshire, A Four Seasons Hotel.

What sets Menicucci apart is his ability to blend simplicity with innovation. "Pastry is very scientific and precise," he notes. "Every flavour you touch can assume different forms, textures and consistencies, and that allows me to be exceptionally creative. You can create a dessert with 15 components, but only three flavours simply by altering the texture."

Now at the Los Angeles property, guests can experience his artistry throughout the hotel's offerings, from amenity programs to viennoiserie and plated desserts at Culina Ristorante & Caffè. Beyond his culinary achievements, Menicucci is passionate about mentoring his team. "I want to share all of my knowledge with the pastry team, inspire them, and support their growth as chefs," he shares.

Away from the kitchen, Menicucci embraces an active lifestyle. When he's not crafting exquisite desserts, you might spot him motorcycling through Los Angeles or hiking to the Hollywood sign with his wife and their American golden retriever, Winston.