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Wolfgang Puck welcomes chefs José Meza and Kenji Takeda to Wolfgang Puck at Hotel Bel-Air

June 1st event is the first of the restaurant’s 2016 Visiting Chef Series, with three more collaborative culinary evenings planned throughout the year

Wolfgang Puck will be joined by 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, in his signature restaurant Wolfgang Puck at Hotel Bel-Air for an unforgettable culinary experience on June 1, 2016. The dinner begins with amuse, followed by two courses prepared by each chef.

Wolfgang and his 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).

Open to both hotel guests and non-hotel guests, the collaborative dinner is priced at $135 per person, excluding beverage, tax and gratuity, with optional wine pairings for an additional $65. Reservations will be accepted beginning April 25. For more information and reservations, please call 310.909.1644.

The visiting chef series at Hotel Bel-Air continues throughout 2016 with several inspired dinner events planned throughout the remainder of 2016. On September 7, Wolfgang Puck is joined by Nancy Silverton, the returning Francis Mallman, and Eric Werner for a bbq-inspired evening. The following month, Chef Puck collaborates with Sean Brock and Dave Beran for a memorable dinner on October 19. Additional information about these planned events will be available on after the summer.

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