All Food and Drink
Culinary Experiences
Southern California State of Mind Dining
Take in the fresh air and warm sunlight from the outdoor patio at Coin & Candor. With stunning views of the Hotel’s waterfall and surrounding Santa Monica Mountains, the backdrop is set for a picture-perfect experience with us.1 / 3Stem to Shaker Cocktails
Coin & Candor’s on-site gardens inspire the California Brasserie’s artisanal beverage menu. Ingredients such as house-harvest lavender, Cara Cara citrus and hibiscus, grown in our greenhouse are just a few unique flavours on our menu.2 / 3Coffee | Nibbles | Social
Stir, located in the Hotel’s lobby serves artisanal Stumptown Coffee accompanied by a selection of housemade menu items baked fresh daily by Executive Pastry Chef Patrick Fahy. Stir transforms the Hotel’s lobby with a bright and airy design, complete with coffee bar, bistro tables, retail shop and outdoor patio seating.3 / 3
Meet The Team

Hannah Ellstrom
Director of RestaurantsBorn and raised in Madison, Wisconsin, Hannah Ellstrom grew up around the wine and food industry. With Madison’s incredible farmers markets and with her father in the wine industry, Hannah’s earliest childhood memories were all centred around the dinner table. Throughout her career, Hannah has worked for James Beard Award winning chefs Paul Bartolotta and Adam Seigel for the Bartolotta Restaurant Group. Prior to moving west with her husband John, Hannah has held positions as General Manager for several well-known restaurants in New York City. Today, Hannah oversees the business operations for the Hotel's five restaurant outlets. She delights in the details for the guest experience and enjoys turning moments into memories through the art of dining.

Jesus Medina
ChefHailing from Acuña, Mexico, Chef Jesus Medina got his start in the kitchen thanks to his mother, who taught him to make traditional Mexican dishes – and inspired him to pursue a degree from the Laureate International Universities in Saltillo, Mexico. After culinary school, he mastered the fine-dining experience working in cities like Sao Paulo and Barcelona before training under internationally renowned Chef Alejandro Ruiz at the acclaimed Casa Oaxaca in Mexico. At Four Seasons Hotel Westlake Village, Chef Jesus has embraced Southern California’s variety of fresh produce, developing original dishes that highlight both his roots and coastal California cuisine.

Patrick Fahy
Executive Pastry ChefChef Patrick hails from the critically acclaimed Thomas Keller destination restaurant The French Laundry, which most recently earned the Michelin Guide San Francisco highest rating of three stars for the sixth year in a row. At The French Laundry, Chef Patrick was the Head Pastry Chef responsible for the dessert and mignardises program, and regularly collaborated with Keller’s other restaurants including Per Se, Bouchon, Bouchon Bakery, Ad Hoc and Ad Lib.