Wolfgang Puck at Hotel Bel-Air features modern California cuisine with European and Mediterranean influences in a spectacular garden setting. Our chefs visit the farmer’s market every week and select the freshest, most seasonal items to utilize in our menus. Dine in the elegant dining room, on the alfresco terrace, or in the bar and lounge. Learn more about one of the world’s most esteemed chef’s, Wolfgang Puck.
Wolfgang Puck at Hotel Bel-Air, Fine Dining in Los Angeles
2016 Visiting Chef Series
Wolfgang Puck welcomes esteemed chefs José Meza from the St. Regis Punta Mita in Mexico, and Kenji Takeda, chef and owner of Tokyo’s Liberte a Table de TAKEDA as part of the 2016 visiting chef series. This collaborative culinary evening will start with an amuse, followed by two courses prepared by each chef.
Wolfgang and executive chef, Hugo Bolanos will highlight California strawberries and a trio of Snake River Farm’s beef, including slow braised tongue, cheek and Oakwood grilled N.Y steak. Chef Meza’s courses will showcase modern Mexican cuisine with traditional influences, featuring a “La Milpa” salad with blue corn, cilantro, avocado, bean and pumpkin ingredients, as well as braised short rib prepared with corn tamale, mole and tortilla powder. Chef Takeda will incorporate seafood specialties such as spot prawn ceviche and amadi (golden tile fish).
Wednesday, June 1, 2016
Six-course dinner with amuse $135
Six-course dinner with amuse and wine pairings $195
* Excludes beverage, tax and gratuity
Reserve your seat for an unforgettable culinary experience by contacting the restaurant directly at 310 909-1644. Learn more about upcoming dinners from our recent press release.
Los Angeles CA 90077, USA
Breakfast (Daily): 7am – 10.30am
Lunch (Mon-Sat): 11.30am – 2.30pm
Brunch (Sun): 11am – 3pm
Dinner (Sun-Thu): 6pm – 10pm, Fri-Sat until 10.30pm
Afternoon Tea (Fri-Sat): 3pm – 4pm
Reserve a table online
All menus reflect the healthy California lifestyle and showcase the best of California’s wonderful fresh ingredients.
Wolfgang Puck at Hotel Bel-Air features modern California with European and Mediterranean influences in a spectacular garden setting embracing the fabulous California lifestyle of indoor and outdoor living.
Make Sunday the highlight of your week by enjoying a leisurely brunch in a beautiful setting, with a relaxed atmosphere and varied menu, featuring something to satisfy all tastes. It is how Sundays should be.
11:00am – 3:00pm
Live Entertainment from 12:00 – 3:00pm
For reservations please call 310.909.1644
$75 per person* for adults with a glass of Champagne or Bellini
*Price does not include tax or gratuity. Menu is subject to change without notice due to availability of farmers market seasonal ingredients. If you have any specific dietary requirements please call us.
Enjoy the time honored tradition of Afternoon Tea in the most beautiful setting in Los Angeles.
Offered Friday and Saturday from 3:00pm – 4:00pm
For reservations please call +1 310 909 1644
$60 Per Adult, $36 Per Child (Little Royals Tea)
Created as a wonderful way to spoil someone special, our executive pastry chef, Jen Shen, has designed five beautiful cakes. Choose from Strawberry Lane, Honey Bee, Mocha Choco Latte, Lemon in the Coconut and Flourless Flower Cake.
All five designs are available in a variety of sizes, ranging from 4-10’’/10-25cm, and are priced from $80 to $278. Cake orders must be made at least 48 hours in advance and can be served in our restaurant as part of your celebration or made available ‘to-go’.
For more information or to place an order, please call the restaurant host stand directly.
Executive Chef Hugo Bolanos
As Executive Chef, Hugo Bolanos, is responsible for overseeing the entire food and beverage operation of the iconic hotel, including signature restaurant Wolfgang Puck at Hotel Bel-Air, the popular bar and lounge, in-room dining, and banquets and events.
As a veteran team member of the Wolfgang Puck Fine Dining Group since 2000, Bolanos has extensive experience in Los Angeles and a significant presence in the local market and beyond. Most recently, he was the chef de cuisine at Puck’s Michelin star honored CUT, and prior to this he was the executive sous chef at the flagship two-star Michelin rated, Spago. He has also worked with Wolfgang Puck catering, responsible for executing high-profile awards season events, movie premieres and celebrity-attended parties.
A native of Guatemala, Bolanos spent part of his culinary training at some of the world’s finest restaurants including Alain Ducasse (Hôtel Plaza Athénée in Paris), Restaurant Daniel (Daniel Boulud, NYC), Babbo (Mario Batali, NYC), and Le Bernadin (Eric Ripert, NYC). Realizing that a kitchen is the ultimate culinary classroom, Chef Hugo takes great pride knowing that he learned his craft by working his way up through the ranks in bustling restaurants with all-star chefs at the helm.
Since opening in the fall of 2011, Wolfgang Puck at Hotel Bel-Air has earned numerous awards and accolades, including a Three-Star rating in the Los Angeles Times, named a Top US Hotel Restaurant in Food & Wine magazine, Best in Service by Zagat and listed among America’s Hottest New Restaurants by Travel & Leisure magazine.
Executive Pastry Chef Jen Shen
As Executive Pastry Chef, Jen Shen is responsible for overseeing the pastry and dessert offerings throughout the iconic property, including signature restaurant Wolfgang Puck at Hotel Bel-Air, the popular bar and lounge, in-room dining, and banquets and events.
Chef Jen first joined the Wolfgang Puck Fine Dining Group (WPFDG) in 2006 at LA’s two-star Michelin Spago restaurant. Following this, she joined Wilshire Restaurant in 2008 as pastry chef, and then returned to WPFDG two years later as the opening pastry chef at CUT restaurant in Singapore. It was here that Chef Shen honed her culinary skills and fine-tuned her pastry program to showcase house made breads, seasonal desserts, and specialty custom cakes.
A native of San Pedro, California, Chef Shen earned a bachelor of science degree from the Collins School of Hospitality Management at California State Polytechnic University in Pomona, CA. She went on to continue her gastronomic studies at the prestigious Culinary School of America (CIA) at Greystone in St. Helena, CA. During this time, Chef Shen worked as a pastry assistant at the CIA’s Wine Spectator Greystone Restaurant, as well as in the kitchen of celebrated Redd Restaurant in nearby Yountville, CA.