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Jesus Medina, Chef

Hailing from Acuña, Mexico, Chef Jesus Medina credits his initial curiosity for the culinary arts to his beloved Mother. Chef Jesus recounts memories from his childhood of his mother masterfully creating traditional Mexican cuisine in the kitchen of their home south of the border. It is this meaningful time with his Mother that has given him the drive to pursue a diverse culinary journey eventually leading him to the helm at Coin & Candor. 

Chef Jesus' classic training began in 2006 where he earned a Bachelor's degree in Culinary Arts at the Laureate International Universities in Saltillo, Mexico. Following culinary school, he spent one year in the bustling food-centric city of Sao Paulo working in restaurants and mastering the fine dining experience. Chef Jesus then returned to Mexico to work in the Rivera Maya at the Barcelo Maya Palace as Line Cook. Developing an interest for life on the water, Chef Jesus pursued a position as line cook aboard the Royal Caribbean international to work in the ship’s French fine-dining restaurant across the Mediterranean seas for a year. His Latin roots inspired him to disembark the cruise ship in Barcelona, Spain, and spend a year working in classic tapas and Mediterranean restaurants while developing an acute understanding for the Spanish culture and cuisine. Upon his return to Oaxaca, Mexico in 2011, Chef Jesus learned from one of the best in the country while at the acclaimed CASA OAXACA under the internally recognized Chef Alejandro Ruiz. 

Chef Jesus’ career with Four Seasons began in 2012 when he joined Four Seasons Hotel Scottsdale and later Four Seasons Punta Mita. He moved to Westlake Village in 2016 and has been embracing the Southern California seasonality of farmers and purveyor with bold, unique ingredient-driven dishes. During his time in California, Chef Jesus has developed a vast array of original dishes inspired by his roots yet reflective of the coastal California cuisine. In his spare time, Chef Jesus likes spending quality time with his wife and friends over a good meal and great conversations. When not in the kitchen he is often seen running outdoors or mingling with local farmers’ at the Westlake Village Farmers’ Market.

Patrick Fahy, 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.


Patrick Fahy standing posing for the camera

Hannah Ellstrom, General Manager

Born and raised in Madison, Wisconsin, Hannah Ellstrom grew up around the wine and food industry. With Madison’s incredible farmers markets and with her father in the wine industry, Hannah’s earliest childhood memories were all centered around the dinner table.  Nightly, Hannah would help her parents cook dinner and learn the excitement of a perfect food and wine pairing by helping to choose that night’s bottle of wine. The magic of conversation, connection and memories that can be created through breaking bread together, has always been one of her greatest values.
 
Hannah graduated from the University of Wisconsin - Milwaukee and studied Marketing, Communications and International Business. Throughout college, Hannah worked for James Beard Award winning chef's, Paul Bartolotta and Adam Seigel for the ever-growing Bartolotta Restaurant Group.  At the time, Bartolotta's only had four restaurants. She started working at Bacchus as a back waiter and quickly worked her way to floor captain. During that time she began working in Catering and Special Events, eventually into management and helping to open many new restaurants.  During her tenure, Hannah transitioned into working in Business Development and Sales as the company grew to their expanding 21 restaurants and catering venues.  Hannah assisted in finding, planning and hosting many events for upwards of 3,000 people.  
 
Hannah's passion for the restaurant industry brought her to New York City in 2014 where she began working for Steve Hanson's, BR Guest Hospitality Group and Landry's. She worked as the General Manager at the coveted upper west side, Isabella's, Atlantic Grill on the east side and at Lincoln Center, as well as Blue Water Grill in Union Square.   Most recently, Hannah was the General Manager at Shuka, the ever bustling Eastern Mediterranean restaurant in New York City's SoHo neighborhood alongside Executive Chef Ayesha Nurdjaja, under The Bowery Group's Vicki Freeman and Chef Marc Meyer.
 
Hannah and her partner, John, decided to make the move to LA to be closer to friends and family. In her free time, Hannah loves throwing themed dinner parties, practicing Bikram yoga and expanding her ever-growing necklace collection.

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