Gino Davila
Restaurant Chef
Restaurant Chef at Cayao
“It’s not just about making things happen, but about doing them as well as possible.”
Four Seasons Tenure
- Since 2025
- First Four Seasons Assignment: Current
Employment History
- Four Seasons Resort and Residences Cabo San Lucas at Cabo del Sol; Toro Latin Kitchen & Bar by RS, Cabo San Lucas, Baja California Sur; Toro Latin Kitchen & Lounge by RS, St. Regis Kanai, Riviera Maya
Birthplace
- Barra de Navidad, Jalisco, Mexico
Education
- Degree in Tourism Technician, CECITEJ, Jalisco; UAG High School, Jalisco, Mexico
Languages Spoken
- Spanish, English
“I first entered the world of hospitality in a small family project, a hostel, where every interaction mattered,” says Gino Davila, Restaurant Chef at Cayao. “It was there I realized that hospitality isn’t just about food, it’s about connecting with people, understanding their needs, and creating moments that feel personal.”
Born in Barra de Navidad, Jalisco, Gino grew up surrounded by coastal flavours, fresh ingredients, and the simplicity of honest, home cooking. His professional journey later led him to Toro Latin Kitchen in both Cabo San Lucas and the Riviera Maya, renowned concepts by Richard Sandoval, where he honed his expertise in Latin cuisine and learned how to create bold, memorable flavours while leading a team.
“When I heard about Cayao at Four Seasons Resort and Residences Cabo San Lucas at Cabo del Sol, I knew it was an exciting opportunity,” he says. “Here, we can take inspiration from the richness of Baja’s ingredients and combine it with thoughtful, precise techniques. It’s about creating honest food full of flavour and texture that guests remember.”
At Cayao, Gino celebrates Nikkei cuisine, the fusion of Japanese precision and Peruvian soul, expressed through Baja’s extraordinary ingredients. From ceviche and tiraditos to robata-grilled specialties, each dish is a reflection of his culinary philosophy: simplicity, authenticity, and care.
“What excites me most is creating dishes that feel personal for our guests,” he says. “It’s those small moments, a favourite ingredient anticipated, a flavour balanced just right, that make a stay truly memorable.”
Described by colleagues as organized, reliable, and funny, Gino leads with empathy and clarity. “I want to be someone my team can count on,” he says. “When the team thrives, that energy shows in every dish we serve.”
Looking ahead, Gino aims to continue shaping the resort’s gastronomic identity. “I want people to talk about what we’re doing here,” he says. “To taste it, enjoy it, and come back for it.”
Outside the kitchen, he cherishes time with his young son, discovering new things together and savoring the simple joys of family, food, and life.