Chef Jose Fernandez, Executive Chef
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, which 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. Utilizing heirloom and organic seeds, Chef José capitalizes on the local climate, fertile soil and landscape to grow ingredients incorporated in his menu.
Prior to joining Four Seasons Hotel & 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 D.C.
On days off, Chef José can be found spending quality time with his family. He also leads an active lifestyle, favoring cycling around the beautiful surrounding Santa Monica Mountains and spending time with local purveyors.
Chef Patrick Fahy, Executive Pastry Chef
Chef Patrick hails from the critically acclaimed Thomas Keller destination restaurant The French Laundry, which most recently earned the Michelin Guide San Francisco highest rating of three stars for the sixth year in a row. At The French Laundry, Chef Patrick was the Head Pastry Chef responsible for the dessert and mignardises program, and regularly collaborated with Keller’s other restaurants including Per Se, Bouchon, Bouchon Bakery, Ad Hoc and Ad Lib.
As executive pastry chef of Trump International Hotel and Tower Chicago, Chef Patrick led the restaurant Sixteen to earn two Michelin stars in 2013. At Blackbird restaurant Chicago, Chef Patrick was a James Beard Finalist for Outstanding Pastry Chef in 2011 and a Semifinalist in 2012 and 2013. He has also worked in the pastry kitchen at The Ritz Carlton Chicago (formerly a Four Seasons Hotel). It was here where Chef Patrick was introduced to the art of fine dining pastry and developed a passion for becoming a top-rated pastry chef.