A Dallas-Fort Worth hotel with a history of great desserts has a new chef: Four Seasons Resort and Club Dallas in Las Colinas welcomes Yudith Bustos as the new Executive Pastry Chef.
Bustos has worked for Four Seasons for more than a decade, most recently at the Four Seasons Hotel Washington DC, according to a press release, and says she looks forward to creating a new dessert program that will shine.
“Dreaming, designing, creating something new – I’ve always been fascinated by how a delicious work of art can be created from just a few ingredients,” says Bustos.
Since arriving in June, Bustos has made an impact, creating innovative dessert menus for the resort’s signature Law restaurant, the bar and terrace, Outlaw Taproom and the seasonal poolside restaurant, Agave Pool & Bar.
She also launched a new program of in-room amenities and brought back the hotel’s wedding cake operations with an upgrade and a modernized approach.
“I enjoy making all kinds of desserts, but I really love making wedding cakes,” she says. “I was taught, ‘You can never go wrong with wedding cakes because they’re too important,’ so my style became perfected.”
She also contributes dishes to the hotel’s brunch program, which recently restarted after it closed during the pandemic.
The hotel was the home of legendary pastry chef Randy Gehman for 30 years, who won many 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 hotel, to help out during a Bryan Nelson event.
One publication traces her story, from her childhood in Costa Rica, where her family were farmers, to working in a small pastry shop that inspired her to pursue a career.
She attended cooking classes at Instituto Nationnal de Aprendizaje Culinary School and O’Sullivan Culinary School in San Jose, Costa Rica before doing an internship at the Inter-Continental Hotel in San Jose.
She started working for Four Seasons in 2008 as Pastry Chef de Partie at the Four Seasons Resort Costa Rica on the Papagayo Peninsula, before moving to the Four Seasons Hotel Washington DC in 2013, where she worked her way up to Executive Pastry Chef in 2018.
In 2019 it participated in a worldwide series of events in honor of Four Seasons employees in London and was also held at the Michelin-starred La Dame de Pic London.
In 2020, she was listed on USA Today as one of 10 female chefs driving DC’s food scene.
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