Raised in a small town in Costa Rica where her family were farmers, Bustos has always felt comfortable in the kitchen. After a friend asked her for help with her new bakery, she knew she had found her calling. Shortly thereafter, Yudith enrolled in cooking classes at 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.
Bustos joined the Four Seasons family as Pastry Chef at the Four Seasons Resort Costa Rica in Peninsula Papagayo in 2008. She then moved to the Four Seasons Hotel Washington, DC in 2013, as Executive Assistant Pastry Chef and a continued to perfect his craft while working. (baking) his way to the position of Executive Pastry Chef in 2018. His emphasis on perfection and wild creativity has allowed him to pass on his expertise and work alongside his peers at Four Seasons properties in Nevis, Dallas and Paris. In 2019, Bustos had the honor of representing the brand at the Four Seasons Pop Down London, one of a global series of invitation-only immersive events celebrating the artistry and passion of Four Seasons artisans around the world. His journey through “the pond” began with a staging at London’s La Dame de Pic, two Michelin stars. In 2020, she was highlighted in United States today as one of 10 female chefs who were elevating the nation’s capital food scene.
Since arriving in June 2021, Bustos has already made an impact on culinary offerings with innovative dessert menus for the LAW Resort’s signature restaurant, bar and patio, OUTLAW Taproom and the seasonal outdoor restaurant by the waterfront. the swimming pool, Agave Pool & Bar. It also launched a new program of in-room amenities in addition to bringing back the wedding cake operation with an upgrade and modernized approach.
Made Adi Jaya – Executive Sous Chef
October 6, 2021 – Made Adi Jaya has been appointed Executive Deputy Chef as he takes on a resort-wide role, reporting to Executive Chef Phillip Taylor. The duo oversee culinary operations across all of the resort’s outlets: Sundara as the flagship restaurant overlooking Jimbaran Beach, Taman Wantilan’s global cuisine with nine live cooking stations, Alu cafe by the pool, the Jala Balinese Restaurant and Culinary Academy, in-villa catering, catering for weddings and events, and culinary adventures such as the Ocean-to-Table “Day in the Life of a Fisherman” excursion Balinese “.