#Take5 Cinco De Mayo Guacamole Step 2: Mash the peppers into a paste, you’ll need 1 teaspoon for every one avocado - you can always add more if you like it extra spicy. (at Four Seasons Resort Palm Beach)

#Take5 Cinco De Mayo Guacamole Step 1: Start with a ripe avocado and dice into cubes. Chop 1 tbs of fresh cilantro. Chop 1/2 tablespoon jalapeno. You’ll need the juice of 1/2 lime for every one avocado. You’ll need canned chipotle peppers in adobo sauce. (at Four Seasons Resort Palm Beach)

Look who can’t put down our new Four Seasons magazine! Where will it take you next? #FSFotog (at Four Seasons Hotel Buenos Aires)

New York City sparkles from @FSNewYork’s jewel-like Ty Warner Penthouse. #FSFotog #FriFotos (at Four Seasons Hotel New York)

Chef Gilles ending the day by donating all excess food at @BeverlyWilshire to “Chefs to End Hunger” program through the Midnight Mission. (at Beverly Wilshire (A Four Seasons Hotel))

Chef Gilles steps out to speak with guests about his dishes for the Taste for a Cure event benefitting UCLA’s Cancer Center inside @BeverlyWilshire’s grand ballroom. (at Beverly Wilshire (A Four Seasons Hotel))

And action! @BeverlyWilshire’s Chef Gilles makes a quick appearance in a skit with Today Show’s Savannah Guthrie.

A beautiful day to host a BBQ on @BeverlyWilshire’s Veranda Suite! On the grill: ribs, chicken, steak, veggies, desserts and more… (at Beverly Wilshire (A Four Seasons Hotel))

Today go behind-the-scenes @BeverlyWilshire with guest Instagrammer Executive Chef Gilles Arzur; he starts his day teaching a Beverly Hills Manners Class.

“Like” this if you wish you were here… #FSFotog (at Four Seasons Resort and Club Dallas at Las Colinas)

Beijing in bloom. #FSFotog

#Take5 Caribbean Conch Lollipops Step 5: Serve on little skewers with mango-lime dip. (at Four Seasons Resort Nevis)

#Take5 Caribbean Conch Lollipops Step 4: Mix very thoroughly and form little balls. Fry in hot oil until golden brown. (at Four Seasons Resort Nevis)

#Take5 Caribbean Conch Lollipops Step 3: Heat olive oil and sweat the onion, garlic and peppers and add to the bowl with the conch. (at Four Seasons Resort Nevis)

#Take5 Caribbean Conch Lollipops Step 2: In a bowl, measure 1 cup flour, 2 tsp baking powder, 1 tsp salt, 1 tsp lemon zest, 2 eggs, the leaves of 1 sprig of fresh thyme and 1 tsp of chives chopped very fine. (at Four Seasons Resort Nevis)