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Four Seasons Hotel Westlake Village, California

  • Two Dole Drive, Westlake Village, California, 91362, U.S.A.

Jose Fernandez

Executive Chef
“The simple and powerful scent of fresh ingredients that filled my family’s kitchen growing up has inspired my cooking philosophy; to create innovative and healthful dishes using local, sustainable ingredients.”


Four Seasons Tenure

  • Since 2017
  • First Four Seasons Assignment: current

Employment History

  • The Peninsula Hotel, Chicago; The Ritz-Carlton, Pentagon City; The Ritz-Carlton, Laguna Niguel; Hotel Arts Barcelona, Spain; El Reco de Can Fabes, Sant Celoni, Spain; Cebon Azul Restaurant, Sabadell, Spain; Verdi Restaurant, Sabadell, Spain


  • Spain


  • Scola D’Hostaleria de Barcelona, Sant Ignaci; Culinary School of Barcelona, Spain

Languages Spoken

  • Spanish, English

Hailing from Barcelona, Spain, Chef José Fernandez spent his formative years working in Michelin-starred restaurants throughout his native country. It was these early experiences, along with memories from his family’s kitchen, that inspired his culinary point of view - to use fresh and seasonal ingredients, with an emphasis on local, organic and sustainable whole foods.

To further Chef's commitment to local and sustainable ingredients, he has overseen the creation of several new fruit, vegetable and herb gardens around the premises. Utilising heirloom and organic seeds, Chef José capitalises on the local climate, fertile soil and landscape to grow ingredients incorporated in his menu.

Prior to joining Four Seasons Hotel and Resorts Fernandez served in culinary capacities with Peninsula Hotels and Ritz-Carlton Hotels & Resorts. His career has taken him to Laguna Niguel, New York City, Tucson, and Washington DC.

On days off, Chef José can be found spending quality time with his family. He also leads an active lifestyle, favouring cycling around the beautiful surrounding Santa Monica Mountains and spending time with local purveyors.