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Four Seasons Hotel Washington, DC

  • 2800 Pennsylvania Avenue N.W., Washington, DC, 20007, U.S.A.

Yudith Bustos

Executive Pastry Chef
"Creating a wedding cake is not just creating a cake; to me, I am creating a memory. A memory that stays with the couple all of their lives – each wedding cake needs to be absolutely perfect.”


Four Seasons Tenure

  • Since April 2010
  • First Four Seasons Assignment: Pastry Intern at Four Seasons Resort Costa Rica at Peninsula Papagayo

Employment History

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


  • Guanacaste, Costa Rica


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

Languages Spoken

  • English, Spanish

As Executive Pastry Chef of Four Seasons Hotel Washington, DC, Yudith Bustos brings tropical colour and flavour to haute pastry that is influenced by the Costa Rica of her youth and infused with the French classicism of her training. Bustos’ passion and creativity for her role delights and impresses guests and special event patrons alike.

"At Four Seasons Hotel Washington, DC my team and I have the opportunity to bring so much joy to our guests through pastry, from baking hundreds of the delicious truffle butter rolls we serve daily at BOURBON STEAK to crafting a made-to-measure, state-of-the-art wedding cake that will live in the memory of the bride and groom forever to creating bite-sized works of art weekly for DC Tea," she says. "I consider pastry to be artwork and I am inspired to constantly push the boundaries of what is expected to create something truly beautiful and surprising."

Yudith’s story is an inspirational testament to the power of a dream and the value of hard work. She grew up on a cacao farm in the jungles of Costa Rica and could not have imagined that she would later be working with cacao at the head of the most prestigious pastry kitchen in the capital of the United States.

Yudith’s love affair with pastry began during boarding school, where she was kept busy in the kitchens as a way to stay out of trouble. She was inspired to then study pastry formally and attended culinary school while practicing French pastry techniques in a local bakery. Following her graduation, Yudith was hired as an intern at the Intercontinental Hotel Costa Rica, where she worked her way up before catching the attention of the Executive Chef at Four Seasons Resort Costa Rica at Papagayo Peninusula. It is in this kitchen that Yudith learned the art of making a perfect wedding cake.

An opportunity then came in 2013 for her to transfer to Four Seasons Hotel Washington, DC as Chef de Partie, and Yudith seized the adventure. Since her arrival in DC, Yudith has taken every opportunity to master her craft and has studied under pastry masters at Four Seasons Hotel Georges V, Paris as well Four Seasons Resort Nevis and Four Seasons Resort and Club Dallas.

“From Chef de Partie to Sous Chef and then Executive Pastry Chef in 2018, Yudith has shown an unwavering precision in her work and an appetite for learning,” says Four Seasons Hotel Washington, DC Executive Chef Andrew Court. “Her collaborative style of leadership brings out the best creativity from her team and inspires us to consistently push the envelope.”