Guillermo Soto has been appointed as Pastry Chef at Four Seasons Hotel Silicon Valley at East Palo Alto
Born and raised in Cuautla Morelos, Mexico, Guillermo Soto's path to Four Seasons Hotel Silicon Valley began with a passion behind the magic of pastry science. Not known to many, Soto's degree in telematics, precise science and math is accompanied with his formal pastry education in France and Mexico.
Soto began as a dishwasher in a large resort in Los Cabos, Mexico, before stepping into the pastry kitchen at Capella Pedregal. Always seeking to push himself to the limits, his long hours and determination were rewarded by a move to Four Seasons Resort Costa Rica as Pastry Chef de Partie.
A favourite memory for Soto is the day he transferred to Four Seasons Resort Orlando as Assistant Pastry Chef. His dream to work for one of the best resorts in North America came true, opening his eyes to further possibilities and the opportunity to continuing growing his craft.
At Four Seasons Hotel Silicon Valley, Soto oversees pastry in Quattro Restaurant, [esc], in-room dining, and at events at the more than 10,000 square feet (930 square metres) of space.