Coin & Candor Unveils New Menu Under Leadership of Chef Hugo Bolaños at Four Seasons Hotel Westlake Village

Coin & Candor, the celebrated California brasserie located inside Four Seasons Hotel Westlake Village, announces a bold new chapter with the introduction of an innovative menu curated by the renowned Chef Hugo Bolaños. Drawing inspiration from his extensive experience working in world-class kitchens across Paris, New York, and Beverly Hills, Chef Bolaños’ new offerings promise to tantalize tastebuds for guests seeking an elevated experience.

With a focus on the rich bounty of local California farms and a sophisticated twist on California-French cuisine, the new menus at Coin & Candor celebrate the seasonality of the region's finest ingredients. The all-day dining experience now features a range of new breakfast, lunch, and dinner options that combine Chef Bolaños’ culinary expertise with the diverse flavours of California and France.

Signature new menu items now include Grilled Dover Sole with Sauce Veronique, the Almond Oak Grilled "Butcher's Butter" Rib Eye Cap Steak.

To view the full menus, click here.

Chef Hugo Bolaños’ Global Influence

Chef Bolaños brings more than three decades of experience to Coin & Candor, having worked at some of the most esteemed kitchens in the world. A first-generation immigrant from Guatemala, Chef Hugo’s culinary career began at Spago Beverly Hills under the mentorship of Wolfgang Puck and Lee Hefter. His time in Paris at Alain Ducasse’s Plaza Athénée and Pierre Gagnaire, both Michelin three-star restaurants, sharpened his technical skills and refined his palate. Chef Bolaños later worked at Le Bernardin in New York City, learning from legends Eric Ripert and Eric Gestel, further cementing his reputation as a master of fine cuisine.