Art and culture

Celebrating International Women’s Month at Hotel Bel-Air

March 04, 2020

March marks International Women’s Month, so we’re celebrating by showcasing some of the remarkable women at Hotel Bel-Air.

Liina Pakkats, In-room Dining Manager

Born and raised in Estonia, Liina moved to England aged 19 years old to begin her career in hospitality. She later moved to London where she worked as a server at The Dorchester, and then a sommelier and floor manager at 45 Park Lane. She continued her Dorchester Collection career by joining the team at Wolfgang Puck at Hotel Bel-Air, where she is now in-room dining manager and oversees the pool area & minibars.

It’s ok to feel afraid but don’t let fear stop you. Always be ready to take on fresh challenges when they arise. Learning new skills is challenging but so worthwhile, and often when you look back you wonder why you ever doubted yourself.

Hotel Bel Air Tiffany Pascua exec pastry chef Blueberry Loaf Muffin

Tiffany Pascua, Executive Pastry Chef

Tiffany knew she wanted to be a pastry chef from a very young age. She began her career in working for a wholesale bakery supplying all of LA’s major cafés. From there she became a pastry chef for a French restaurant in Santa Monica, before joining Hotel Bel-Air as a pastry chef under her idol and mentor chef Sherry Yard, and going on to become our executive pastry chef.

I think having a real passion for what you do and reminding yourself of this is the key to maintaining your motivation and inspiration for life, both at work and in your own time.

Denise Flanders, General Manager

As general manager of Hotel Bel-Air, Denise Flanders brings a keen eye for luxury to Los Angeles. After studying social science and psychology, she headed into hospitality, rising to hotel management roles in New York and Chicago. Since joining Dorchester Collection in 2012, Denise has excelled at bringing Hotel Bel-Air to a new era of excellence. She’s passionate about curating magical moments for guests, which has been recognised throughout the industry including Condé Nast Traveler’s ‘Gold List’ and Travel + Leisure’s ‘World’s Best Awards’.

There’s a quote by the famous philosopher Albert Camus that has inspired me throughout my career. It speaks of how ‘great ideas come into the world as gently as doves’ from lots of different sources, emphasising the importance of listening and working together to create a real difference in the world.”

Lucinda Landers, Server Wolfgang Puck at Hotel Bel-Air

Before Lucinda joined the team at Hotel Bel-Air she was a department store buyer. When the industry took a turn for the worse in the 1990s, a friend asked her if she would be interested in working as a server at the hotel. After 22 years she still loves serving as every day is different. She’s established a wonderful relationship with many of our regular guests and really enjoys seeing them return time and time again.

Tiffany Lai, Director of Sales and Catering Events

After studying hospitality and tourism, Tiffany graduated and took a job in sales for an engineering company. She then moved to Northern California where she became a hotel catering assistant and knew that she had found her calling. Following a couple of catering manager roles, including working at The Beverly Hills Hotel, she moved to become director of sales and catering for Hotel Bel-Air and was a member of the reopening team in 2011.

By not measuring yourself against anyone else, you give yourself permission and freedom to grow exponentially without the hindrance of comparison.

All of our outstanding employees look forward to welcoming you to Hotel Bel-Air, the birthplace of the Bel-Air community.

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