Jonathan Esparza, Executive Sous Chef at Four Seasons Hotel Houston, is driven by a culinary ethos defined by creativity and conscience. Raised in a small town in Mexico, Jonathan learned early about resourcefulness and that nothing should go to waste. He credits his mother’s composting and home cooking as early lessons in sustainability. “I come from a small town, and my mom used to separate mango peels and lime skins for her garden compost,” he shares. “For us, nothing was wasted.”
Metrics That Matter
In February 2025, Four Seasons Hotel Houston implemented Winnow in their staff cafeteria. Since then, the operation has seen a 45% reduction in food waste weight, saving over $52,000 annually, the equivalent of 18,000 meals a year and 31 tons of CO₂e. The shift began with data. “You can’t set goals without metrics,” Jonathan says.” Daily reports became part of my morning routine.”. After seeing pounds of mashed potatoes and rice wasted Jonathon questioned his kitchen practices. “It was a wakeup call, and it forced us to act,” he says.
Quick Changes
Four Seasons Hotel Houston’s food waste journey started in the employee cafeteria, serving up to 400 people daily. The decision was strategic: “We knew if we started in the cafeteria, it would build habit and consciousness in the team,” Jonathan explains. Changes followed quickly. Vegetable trimmings began fueling flavorful stocks and soups. Tomato and onion ends from salad prep were repurposed for dishes like Mexican rice. Even mashed potatoes got a makeover, boiled skin-on to retain nutrients and cut prep waste. You get a deeper flavor and use everything you have.”
Jonathan’s standout dish? Chicken tinga, made using surplus trimming's onion ends, pepper cores, and tomato ends. “It’s flavorful and thoughtful,” he says.
Understanding the Why
Jonathan leads by showing the impact of small changes. He reviews data daily and brings insights back to his team. “I tell them, this is where we started, and this is where we are now. You may think it’s not making a difference, but it is.” He also tailors the message to what resonates. “For most of the team, it’s not the numbers that stick, The most important thing is to understand the why.”
For Jonathan, the “why” is layered. It's about remembering his upbringing where food was respected and reused. “In Mexico the poverty rate is almost a third of the population … so for me this is important.” It’s about confronting the contrast between the abundance in professional kitchens and the limited means he has seen. And it’s about his role to ensure a better, more responsible future. By anchoring these principles, Jonathan fosters a culture of accountability and creativity for his team.
A Message to Fellow Chefs
“Just start now. Every ingredient is valuable. Use your creativity to maximize the product. Once you start tracking, even just for a month, you’ll see the impact.”
Jonathan proves that sustainability doesn’t begin with headlines or massive investments. It grows through data, leadership, and honest conversations in the kitchen. And ultimately, it thrives when chefs see the value in every part of their ingredients.