Exclusive: how the Four Seasons at Costa Palmas stands-out for exceptional cuisine
Four Seasons Los Cabos is not just a place to stay — it’s a place to truly connect with nature, culture, and cuisine.
Located on the untouched East Cape, we are surrounded by the Sea of Cortez on one side and mountains and desert on the other. It’s remote, yes, but that’s what makes it so special — and our food is a reflection of this.
From the moment guests arrive, we welcome them with an amenity inspired by the local flavors of Baja California Sur — a small taste of what’s to come.
With thirteen restaurants and bars, each one offering its own identity, style, and story, the resort becomes a culinary journey.
We explore not only the bounty of our region — with its incredible seafood and fresh produce — but also influences from across the globe: Japanese precision, Greek simplicity, and of course, the warmth of Italian tradition.
For me, this diversity is what makes our culinary offering so dynamic. You could dine somewhere new every night and still discover something different the next day.
We are lucky to be in a part of the world that offers so much — the East Cape is full of natural beauty and incredible local ingredients. Our goal is to translate this into every dish we serve.
We begin with our own organic garden, where we grow herbs and vegetables that go straight to our kitchens.
Beyond that, we’ve built close relationships with local farmers and producers — some of them work exclusively with us.
Our seafood is sustainably sourced, including shellfish from Baja San Carlos, and we use regional delicacies like cheeses from local dairies and the famous chorizo from Miraflores, just a short drive from the resort.
Working this way not only supports the community, but it also ensures that what we serve is fresh, seasonal, and full of flavor. It’s not just about local — it’s about authenticity and respect for the land.
For me, the best ingredients are the ones that speak of a place — that tell a story. Right now, I’m especially inspired by the local seafood we receive from the Sea of Cortez. The variety and freshness are incredible — tuna, snapper, chocolate clams, and more.
I also love working with our garden vegetables and herbs, which change with the seasons and allow us to be creative.
At the same time, I enjoy bringing in spices or techniques from other cultures — maybe an Italian olive oil, or a Japanese marinade — to create a fusion that still feels rooted in our surroundings. It’s a balance between honoring the land and pushing the boundaries a little.
That’s always a difficult question — it’s like choosing a favorite child! But if I had to pick, I’d say the dishes we create with the fresh Mexican bluefin tuna from Ensenada are very special to me.
We receive it every three days, and we use the entire fish — from nose to tail — across our different restaurants. One day it becomes sashimi at our Japanese concept, the next it’s lightly grilled and paired with herbs from our garden in a Mediterranean-style dish. Each preparation is different, but each honors the incredible quality of the tuna. It’s exciting to take one ingredient and let it tell different stories through our various kitchens. It shows the creativity and the respect we have for the product.
I was born in Italy, in a small town along the Amalfi Coast, where food is part of everyday life — it’s culture, family, tradition.
My passion for cooking started very early, watching my nonna prepare meals for our family. I was always fascinated by how something simple could become something magical with the right technique and a little love.
That passion took me across Europe, where I trained under some of the most respected chefs in the world — Joël Robuchon at L’Atelier Saint-Germain in Paris, the iconic 3-Michelin-starred Fat Duck with Heston Blumenthal in London, and in several 2-Michelin-starred kitchens in Italy, like Rossellinis and San Domenico.
Each experience shaped me — not just in technique, but in philosophy and discipline. I learned to value precision, to embrace innovation, but also to never forget where I come from.
Mexico stole my heart. The colors, the flavors, the generosity of the people — and of course, the cuisine — all inspired me deeply.
At Four Seasons Resort and Residences Los Cabos at Costa Palmas, I feel I’ve found a place where I can bring all these influences together. I’m proud to lead a team that is passionate, curious, and driven by excellence — and to offer our guests not just a meal, but a memory.
United’s brilliant Polaris Business Class cabin
WAYFARER recommends flying to Los Cabos on United Airlines, which offers direct flights to the destination from across America and around the world via key hubs in Denver, San Francisco, Los Angeles, Chicago, Houston and more.
Book a ticket on the long-haul sector in United’s Polaris Business Class cabin, which features flatbed seats, pyjamas (on flights over 12 hours), all-new Saks Fifth Avenue bedding and onboard amenities from Therabody – including a kit that features an eye serum, face spray, hand cream and cleansing towelette exclusive to United customers – alongside fantastic inflight food and drinks (including a new, brilliant wine menu), premium noise-reducing headphones and fantastic inflight hospitality.