Four Seasons Hotel Westlake Village is opening its demonstration kitchen for a new chef-led series for guests who want to take part in the cooking. The Behind the Line Culinary Series will be held inside The Kitchen, where participants can prepare dishes alongside members of the hotel’s culinary team.
Instead of sitting through a standard cooking demonstration, guests will work directly with the chefs as they move through each recipe. Every class will focus on a different ingredient, global region or culinary tradition, with the chefs exploring the inspiration and techniques behind each dish. The format is designed to remain approachable for both confident home cooks and beginners.
Four Seasons is not presenting the programme as a strict technical masterclass, with the focus placed on the pleasure of cooking, collaboration and practical ideas that participants can bring into their own kitchens.
After each session, participants will sit down for a relaxed family-style meal featuring the dishes they prepared together. Classes are scheduled from 5:30pm to 8:00pm, with pricing starting at $95 per person, plus tax, fees and gratuity.
The programme begins on August 13 with Pasta from Scratch, followed by Dessert First Cake Class on September 17. Pizza Perfected takes place on October 29, before Sushi: From Rice to Roll arrives on November 12 and The Art of Steak closes the current schedule on December 17.
Pricing rises to $195 per person for the sushi and steak classes, again before tax, fees and gratuity. Those sessions focus on ingredients and methods that require a more specialised approach, while keeping the same hands-on structure as the rest of the series.
For anyone who has ever wanted to step behind the scenes at a luxury hotel kitchen, this is a more accessible way in. It turns the Four Seasons dining experience into something guests can help create themselves.