Our Craftsmen

Chef Hugo Bolaños, Executive Chef of Four Seasons Hotel Westlake Village, brings over three decades of culinary expertise and leadership to the forefront of the hotel’s dining experiences. Born in Guatemala and raised in Pasadena, California, Chef Hugo’s journey began at Spago Beverly Hills, where nearly a decade under the mentorship of Wolfgang Puck and Lee Hefter laid the foundation for his career. His pursuit of culinary excellence later led him to Paris, where he honed his skills at Alain Ducasse’s three-Michelin-starred restaurant at the Plaza Athénée, developing a profound appreciation for French culture and techniques.

Upon returning to the U.S., Chef Hugo took on notable leadership roles, including Chef de Cuisine at the Michelin-starred CUT at Four Seasons Beverly Wilshire, Executive Chef at the renowned Hotel Bel-Air, and Corporate Chef for Tao Hospitality, overseeing the culinary direction for six high-end restaurants. Now at Four Seasons Hotel Westlake Village, Chef Hugo will oversee our five distinct dining outlets, wellness programming, and extensive catering services, elevating the culinary experience with his creativity and commitment to quality.

Chef Rafael Alcala, Executive Sous Chef, brings more than 16 years of dedication, craftsmanship, and steadfast leadership to the hotel's culinary program. He began his career at Beverly Wilshire, A Four Seasons Hotel, steadily advancing through the kitchen with a depth of experience. For a decade, he served as the hotel's butcher, mastering a specialized craft that earned recognition in Forbes.

During that same time, Chef Rafael played an integral role in the opening of Thomas Keller's acclaimed Bouchon in Beverly Hills, where he spent ten years honing his technique under one of the industry's most celebrated chefs while continuing to grow his career with Four Seasons.

Over the years, Chef Rafael has risen through the ranks to Sous Chef and Chef de Cuisine of THE Blvd, helping shape the culinary identity of the restaurant, the pool, and In-Room Dining through thoughtfully crafted menus and memorable guest experiences. Beyond the hotel, he has generously contributed his talents to charitable culinary events across Los Angeles, reflecting his commitment to the broader community.

Chef Kaori Monji, Pastry Chef of Four Seasons Hotel Westlake Village, brings a refined palate, creative vision, and exceptional technique to the hotel's pastry program. Born and raised in Mission Viejo, California, she began her culinary journey by leaving the Southern California sunshine for the East Coast, earning her Bachelor's degree in Baking and Pastry Arts from Johnson & Wales University in Rhode Island.

Returning home to California, Chef Kaori developed her craft at some of the state's most celebrated culinary destinations, including the Bottega Louie in downtown Los Angeles. At Four Seasons Hotel Westlake Village, she has risen steadily through the culinary ranks, advancing from Cook to Chef de Partie before stepping into her current role as Pastry Chef, where she leads the pastry program across all five of the hotel's dining outlets as well as its banquet and catering offerings.

Chef Kaori's passion for food is rooted in cherished childhood memories of her mother's Japanese home cooking, from chicken karaage to curry and katsu. Those early flavors continue to shape her perspective today, inspiring desserts that reflect both her heritage and her artistry, and elevating the sweet side of the Westlake Village dining experience.