Four Seasons Hotel Westlake Village Introduces Behind the Line Culinary Series: An Immersive, Chef-Led Cooking Experience

Four Seasons Hotel Westlake Village proudly announces the debut of the Behind the Line Culinary Series, an engaging new chef driven experience that invites guests and local residents into the heart of the kitchen. Designed to celebrate creativity, craftsmanship, and the joy of cooking, this signature series offers an intimate look at what happens behind the line.

Set in The Kitchen, the hotel’s state-of-the-art demonstration kitchen; each hands-on session brings participants together to cook alongside the hotel’s talented culinary team. Whether seasoned home cooks or enthusiastic beginners, guests are welcomed into an approachable, dynamic environment that encourages exploration.

Each session spotlights a distinct global region, ingredient focus, or culinary tradition. Guests are introduced to the inspirations, techniques, and stories behind each dish, cultivating a richer appreciation for both flavor and craft. Rather than prioritizing strict technical mastery, the Behind the Line Culinary Series emphasizes the pleasure of cooking and collaboration, while offering practical inspiration to bring into everyday life.

Following each session, participants gather for a relaxed, family style dining experience to enjoy the dishes they prepared together. Each class takes place from 5:30 pm - 8:00 pm and lasts for 90 minutes. Price per person starts at USD 95 plus tax, fees and gratuity.

To view the line-up of classes and menus offered for the Behind the Line Culinary Series, please click the links below:

• Thursday, August 13th: Pasta from Scratch
• Thursday, September 17th: Dessert First Cake Class
• Thursday, October 29th: Pizza Perfected
• Thursday, November 12th: Sushi: From Rice to Roll*
• Thursday, December 17th: The Art of Steak *

*This class starts at USD 195 per person plus tax, fees and gratuity.

For more information about the Behind the Line Culinary Series or to view the menus online.