Executive Chef, Coin & Candor, Four Seasons Hotel, Westlake Village

We love getting a look at what chefs keep in their own kitchens. What we find can sometimes surprise and inspire us.

What is your kitchen’s style?

It is an open-plan kitchen with an island for prep.

What is your favorite kitchen gadget?

A Japanese mandoline

What is your absolute must-have pantry item?

Tajin and Salsa Valentina

What is your favorite trendy tool?

Sous vide machine

Most used spice other than salt and pepper?

Mediterranean herbs de Provence

Tell us something about your kitchen that would surprise most people.

My eclectic knife collection, which began when I started cooking

What ingredients live on your counter?

Fresh basil

Favorite local ingredient?

Olive oil from Ojai

Most used/favorite pan?

A large cast-iron pan

What is your favorite blade?

7-inch Japanese chef knife

Pinto Beans Enfrijoladas

Editor’s note: This recipe was first shared in our Edible for Kids, Ventura County, celebrating pinto beans from Kandarian Organic Farms in Los Osos. It was so delicious that it has become a staple in our household, made almost exclusively by the 16-year-old.

Jesus Medina is the executive chef at Coin & Candor, the restaurant inside the Four Seasons, Westlake Village. He grew up in Acuna, Mexico and learned to be curious about food by watching his mother create delicious traditional cuisine. He loves creating original dishes for the restaurant using locally sourced ingredients.

Check out this recipe