Four Seasons Hotel Mexico City Revamps Its Plant-Based Menu with the Creative Vision of Chef Natalie Prhat
Flavor, Innovation, and Plants: Chef Natalie Prhat’s New Menu at Four Seasons Hotel Mexico City
Mexico City, October 2025 — Four Seasons Hotel Mexico City unveils a new plant-based culinary concept crafted by Chef Natalie Prhat, who returns to the iconic property to lead a complete menu transformation. Her innovative approach, rooted in local, seasonal, and natural ingredients, aims to redefine perceptions of plant-based cuisine and deliver dining experiences that captivate both vegan guests and those who simply appreciate exceptional food.
With an international career that includes collaborations across multiple Four Seasons properties —including Costa Rica, Milan, Orlando, New Orleans, Whistler, Anguilla, and Mexico City— Prhat has become a leading figure in the world of plant-based gastronomy.
“The joy of flavors and of cooking is where it all began. I love creating moments where a guest says, ‘Wow, this is incredible,’” Natalie shares. “My method is rooted in a deep understanding of flavors and in taking calculated risks to combine them in unexpected yet harmonious ways.”
Among the most notable creations in this new menu refresh are:
- Plant-based tacos al pastor, made with pea-based textured protein, cashew adobo cream, and roasted jalapeño pineapple salsa.
- Seasonal shepherd’s pie, featuring French lentils, pumpkin kombucha, cashew cream, and cranberry jam with guajillo and mezcal, topped with toasted pistachios.
- Stuffed squash blossom, filled with almond ricotta and truffle pâté, served with spicy agave and shaved black truffle.
With these dishes, the chef seeks to break paradigms: “It’s not about making the typical pasta with red sauce. I want plant-based cuisine to be protein-rich, complex, and memorable.”
Natalie has been a key force in introducing 100% plant-based dishes in spaces traditionally centered around meat, such as Delmonico’s Steakhouse in New York. In Whistler, she led plant-based dinners for culinary media, and in Anguilla she organized a pop-up breakfast with live stations and open classes for the public.
“I have felt welcomed at every Four Seasons property. There is a genuine openness to innovation here, even in areas that historically were not a priority within fine dining,” she notes.
For Natalie, plant-based cuisine is not a passing trend but a movement capable of transforming habits, cultures, and expectations.
“The goal is to seduce the palate, not evangelize. Even those who are not fully plant-based will feel curious to try.”
Her mission is to elevate healthy cuisine through creativity and technique, with a focus on local, seasonal ingredients. This collaboration with Four Seasons Hotel Mexico City reaffirms the property’s commitment to high-quality, sustainable, and wellness-driven gastronomy.