Cesar Gonzalez

Growing up, Cesar was surrounded by a tight-knit family that valued quality time and good food. His intrigue in the culinary world was inspired by the different types of cuisine his family would prepare at their gatherings, and relished how it brought them closer together. He carries this appreciation into his cooking and loves "how you can put a little bit of yourself" into everything you make. Cesar graduated in the top 5 of his class from the Universidad Anáhuac in Mexico City with a Bachelor's degree in Culinary Arts and Chef Training. Throughout college, he applied his learnings to internships at Le Cordon Bleu in Mexico City and Marietas at the St. Regis in Punta Mita, Mexico. Following graduation in 2015, Cesar joined The Little Nell's culinary team as a line cook at Element 47. He worked his way around the kitchen from all meal periods to all stations, becoming Sous Chef by 2018 and Banquets Sous Chef shortly after. The following year, he ventured to Rancho Santa Fe, California, to work at another Relais & Châteaux property, Rancho Valencia, and earned the title of Chef de Cuisine. Cesar returned to The Little Nell in 2022 as the Executive Sous Chef. Returning for the culture of excellence that the hotel offers and the sense of community in the valley, Cesar also enjoys snowboarding and spending quality time with his family outside the kitchen.