The culinary team creates this quintessential experience in the context of the culinary precedent in Los Angeles that Wolfgang Puck established when he opened Spago’s on Sunset in 1982 by utilizing seasonal ingredients from local farmers. Historically, the primary source of Wolfgang Puck’s ingredients has been one of the most celebrated farmers in California, Chino Farms in Rancho Santa Fe. Thanks to Wolfgang Puck and Alice Waters of Chez Panisse in Berkeley, the reputation of Chino Farms has raised the awareness of farming across California in harvesting heirloom varietals of produce that has become the cornerstone of the Slow Food movement.
The amuse of my intervention started with house cured scottish smoked salmon atop lemon herb blinis, garnished with fresh horseradish, salmon pearls and chives.
It is axiomatic that the Dorchester Collection prides itself, as it should, for impeccable and seamless service. Adam Corcini, the Restaurant & Bar General Manager, and Stephane Lacroix, the Director of Food and Beverage, ensure that those standards are upheld and perfectly orchestrated alongside Gavin Couper, the Assistant Director of Food & Beverage. With them and the extraordinary team in the kitchen, the heart and soul of your dining experience come alive at the most sumptuously romantic getaway in all of Los Angeles.
Wolfgang Puck at Hotel Bel Air is located at 701 Stone Canyon Road, Los Angeles, CA (310) 909-1644, Sun – Thurs from 6 p.m. to 10 p.m. and Fri to Sat from 6 p.m. to 10:30 p.m., www.hotelbelair.com/wolfgang-puck-bel-air.