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Four Seasons Hotel Silicon Valley at East Palo Alto

  • 2050 University Avenue, East Palo Alto, California, 94303, U.S.A.

Guillermo Soto

Pastry Chef
“As a traveller I like to be surprised and that is what I look for on my dishes, amenities, special creations - to surprise and make our guest feels special and recognised.”


Four Seasons Tenure

  • Since December 2013
  • First Four Seasons Assignment: Assistant Executive Pastry Chef, Four Seasons Resort Costa Rica at Peninsula Papagayo

Employment History

  • Four Seasons Resort Orlando at Walt Disney World Resort; Four Seasons Resort Costa Rica at Peninsula Papagayo; Capella Pedregal Hotel & Resort; Westin Resort & Spa Los Cabos; Laurent Le Spirit Du Chocolate


  • DGF International Cooking School, France; L'école de Pâtisserie by DGF


  • Morelos, Mexico

Languages Spoken

  • Spanish, English

Born and raised in Cuautla Morelos, Mexico, Guillermo Soto’s path to Four Seasons Hotel Silicon Valley began with a passion behind the magic of pastry science. Not known to many, Soto’s degree in telematics, precise science and math is accompanied with his formal pastry education in France and Mexico.

“I’m always so impressed that something so simple as a water, flour, yeast and salt with the right quantities, temperature and patience, can be transform into a loaf of bread,” says Soto. “Or playing with more ingredients and the precision of tempering, you can create chocolate bonbons and beautifully designed chocolate show pieces.”

“I believe pastry is a mix between math, chemistry, physics, graphic design, architecture and art,” continues Soto.

Soto began as a dishwasher in a large resort in Los Cabos, Mexico, before stepping into the pastry kitchen at Capella Pedregal. Always seeking to push himself to the limits, his long hours and determination were rewarded by a move to Four Seasons Resort Costa Rica as Pastry Chef de Partie.

A favourite memory for Soto is the day he transferred to Four Seasons Resort Orlando as Assistant Pastry Chef. His dream to work for one of the best resorts in North America came true, opening his eyes to further possibilities and the opportunity to continuing growing his craft.

At Four Seasons Hotel Silicon Valley, Soto oversees pastry in Quattro Restaurant, [esc], in-room dining, and at events at the more than 10,000 square feet (930 square metres) of space.

“Together with my team, we create everything from special menus and holiday-themed desserts to over-the-top elegant wedding cakes and customised edible decorations,” Soto adds. “I’m excited about not only creating these amazing pieces for guests to enjoy, but to build a successful, creative team.”

Moving to the heart of innovation and technology in the Bay Area, Soto feels right at home.

“I believe social media continues to move the culinary world. Who doesn’t want to take picture of a pretty dish?” says Soto. “Social media also allows chefs to connect with our guests, share recipes, and inspire and be inspired by others around the world.”

Guests of Four Seasons Hotel Silicon Valley will surely have their devices at the ready for the Instagram-worthy shots of Soto’s creations.

As an avid traveller, Soto spends his days exploring the Bay Area, especially the coastal beaches, and finding small business to support and dine at. He recommends Backyard Brew in Palo Alto for pour over coffee and Pancho Villa Taqueria in San Francisco, which reminds him of home.