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
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.
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 team has designed four beautiful cakes, each available in five different flavors. Choose from Strawberry Lane, Honey Bee, Mocha Choco Latte, Lemon in the Coconut and Flourless Flower Cake.
All 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 Garry Larduinat
In his role as Executive Pastry Chef of Dorchester Collection’s Hotel Bel-Air, Garry Larduinat 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.
As the son of two chefs who grew up in Limoges, France, Chef Larduinat apprenticed at several premier restaurants and pastry shops throughout his native country, affording him a pedigree reflective of the quintessential French pastry chef. After landing the esteemed role of executive pastry chef at Borzeix-Besse Patisserie, a member of the International Relais Dessert Association, Chef Larduinat moved to New York City and assumed the role of executive pastry chef for the acclaimed Francois Payard Patisseries. For six years, he earned global recognition for his whimsical take on traditional French pastry, as evidenced by his 200,000 Instagram followers.
I have always been drawn to colors and textures, and the foundation for this is the freshest and best ingredients,” says Chef Larduinat. “My classical French pastry background has me working with classic flavor combinations, but then adding an unexpected personal twist on the flavor, texture or presentation. Incorporating elements such as salt or crunch showcases the main ingredients, and makes the dessert a memorable and even playful experience.”
Chef Larduinat is a graduate of Le Moulin Rabault, located in his hometown of Limoges, France.