A Dallas-Fort Worth hotel with a history of excellence in desserts has a new chef: Four Seasons Resort and Club Dallas at Las Colinas welcomes Yudith Bustos as the new Executive Pastry Chef.
According to a statement, Bustos has worked for Four Seasons for more than a decade, most recently at the Four Seasons Hotel Washington DC, and says she looks forward to creating a new dessert program that will shine.
âDreaming, designing, creating something from scratch – I’ve always been fascinated by how a few ingredients can come together in a delicious work of art,â Bustos says.
Since arriving in June, Bustos has already made an impact by designing innovative dessert menus for the resort’s iconic restaurant, Law, Bar & Terrace, Outlaw Taproom, and seasonal poolside restaurant Agave Pool & Bar.
It also launched a new program of in-room amenities and brought back the hotel’s wedding cake operation with an upgrade and modernized approach.
âI love making all types of desserts, but I really love making wedding cakes,â she says. “I was taught ‘You can never go wrong on a wedding cake because it’s too big’, so my style became perfection.”
She also contributes dishes to the hotel’s brunch program, which was recently revived after being closed during the pandemic.
The hotel was home to legendary pastry chef Randy Gehman for 30 years, who won numerous awards and inspired a generation of young pastry chefs before retiring in 2015, including Bustos, who worked with Gehman for a year when she came to the property to help during a Bryan Nelson event.
An outing traces her story, from her childhood in Costa Rica where her family was a farmer, to working in a small pastry shop that inspired her to pursue her career.
She enrolled in cooking classes at the Instituto Nationnal de Aprendizaje Culinary School and O’Sullivan Culinary School in San Jose, Costa Rica before starting an internship at the Inter-Continental Hotel in San Jose.
She started working for Four Seasons in 2008, as a pastry chef at the Four Seasons Resort Costa Rica in Peninsula Papagayo, before moving to the Four Seasons Hotel Washington DC in 2013, where she rose through the ranks to the position. of executive pastry chef in 2018..
In 2019, she took part in a global series of events celebrating the staff of Four Seasons in London, and also staged at Michelin-starred La Dame de Pic London.
In 2020, she was listed in United States today as one of 10 female chefs elevating DC’s culinary scene.