A New Season
Jesse Hansen returns to his native California as the new executive chef of the Four Seasons Westlake Village. A 1998 graduate of Santa Barbara City College’s culinary program, he was most recently executive sous chef of the Four Seasons Resort Scottsdale.
In the 18 years he’s been with the Four Seasons Hotels and Resorts, Hansen has held culinary positions in Santa Barbara, Toronto and San Francisco, in addition to Scottsdale.
Now that he’s here, Hansen says he’s looking to build strong relationships with local farmers. “I am also looking to build on existing partnerships with local providers such as Philen Pharms, Scarborough Farms, McGrath Family Farm and Wildflour Bakery & Café,” he says.
“I love Southwest cuisine and will be developing dishes that incorporate that Latin American influence,” he says, adding that some of the dishes will incorporate the peppers, chiles, tomatoes, citrus, corn and beans grown in the hotel’s two onsite gardens.
“I also have found inspiration from the Deep South, in terms of some of the Cajun spices and flavors. Our proximity to the Pacific Rim here on the West Coast makes it easy to infuse Asian and Thai flavors into some of our dishes.”