Miguel Soto

Mauna Kea Beach Hotel - Kamuela, HI

Born and raised in Mexico City, Miguel brings with him a deep, lifelong connection to the flavors, traditions, and stories of Mexican cuisine. His passion for honoring his heritage through food has shaped every step of his culinary journey — a journey defined by determination, discipline, and an unwavering commitment to craft. Miguel began his career humbly, working as an unpaid stagiaire in some of Tijuana’s most respected kitchens, where he immersed himself in technique, regional styles, and the culture of proper culinary mentorship. His talent and drive soon carried him to San Francisco, where he earned a coveted role in a Michelin‑starred restaurant, refining his skills at the highest level of fine dining. Seeking new challenges and inspired by the hospitality world, Miguel transitioned into luxury resorts, joining the culinary team at Four Seasons Resort Oahu at Ko Olina. His leadership and creativity quickly distinguished him, leading to his move to Four Seasons Resort Hualalai, where he served as Sous Chef at the resort’s newly remodeled flagship restaurant, Ulu.

As Chef de Cuisine, Chef Miguel will oversee daily kitchen operations, ensuring excellence in food quality, consistency, and presentation while upholding the integrity of the cuisine. His leadership scope includes training and mentoring the culinary team, fostering a culture of pride and accountability, managing food costs and ordering, maintaining food safety and sanitation standards, and collaborating with leadership on thoughtful menu development. Under his guidance, the kitchen will be a place of learning, craftsmanship, and hospitality—delivering an authentic, memorable dining experience for every guest.