The award-winning Four Seasons Hotel Westlake Village announces the appointment of Hugo Bolaños as the new Executive Chef. With a remarkable career spanning over three decades, Chef Hugo brings his wealth of experience and culinary leadership to elevate the hotel’s five acclaimed restaurants, wellness programming, and robust catering and banquet services.
Born in Guatemala and raised in Pasadena, California, Chef Hugo’s journey to the top of the culinary world is one of passion, perseverance, and dedication. A first-generation immigrant, Hugo found his calling in the kitchen after being exposed to the hospitality industry through various jobs during his youth. His journey began at Spago Beverly Hills, where he spent nearly a decade honing his skills under the mentorship of culinary icons Wolfgang Puck and Lee Hefter. It was during this time that Chef Hugo developed his deep understanding of the culinary arts and work ethic, earning recognition and respect from his mentors.
Chef Hugo’s pursuit of excellence led him to Paris, where he had the honour of working at the prestigious Alain Ducasse restaurant at the Plaza Athénée, a three-Michelin-star institution. His time in Paris not only expanded his culinary techniques but also instilled in him a deep appreciation for the French language and culture, further shaping his career trajectory.
Upon returning to the United States, Chef Hugo held various leadership roles, including Chef de Cuisine at the Michelin-starred CUT restaurant at Beverly Wilshire, A Four Seasons Hotel. He later became Executive Chef at the renowned Hotel Bel-Air, where he was responsible for overseeing the entire food and beverage operation. Most recently, Chef Hugo served as corporate chef for Tao Hospitality, managing the culinary direction for a portfolio of six high-end restaurants.
Throughout his career, Chef Hugo has had the privilege of working alongside some of the most celebrated chefs in the world, continually learning and growing within the culinary community. His leadership style is characterized by a deep respect for his team, creativity, and an unwavering commitment to quality.
When he’s not working in the kitchen, Chef Hugo enjoys spending time with his wife, Jessica, a middle school science teacher, and their daughter, Alessy, an aspiring Olympic swimmer. Chef Hugo is also an avid artist, using drawing as a creative outlet to capture the vibrant energy of food and hospitality. His art can be found on his personal Instagram account, @hospitalityink.
As Executive Chef of Four Seasons Hotel Westlake Village, Chef Hugo will lead the culinary team in delivering exceptional dining experiences across the hotel’s diverse food and beverage offerings. This includes Coin & Candor, the award-winning California brasserie; The Cove, a poolside Baja Mediterranean concept; Onyx, a modern Japanese restaurant; Prosperous Penny, a late-night speakeasy; and Stir, a neighbourhood coffee shop. Additionally, Chef Hugo will oversee the culinary program for the Hotel’s extensive catering and event services along with the Wellness Kitchen at the Center for Health & Wellbeing. His appointment marks an exciting new chapter for the hotel, as Chef Hugo continues to build upon its respected reputation. He looks forward to debuting new seasonal menus and activations in the coming months.
